Chipotle, lime, garlic, oregano—classic Southwest flavors. This Southwest Turkey & Veggie Skillet Bowl isn’t a traditional taco or enchilada, but it draws on the same flavors in a low-carb way.
It’s packed with lean protein, fiber-rich vegetables, and healthy fats from olive oil and pepitas, all tossed together in a skillet for a quick and nourishing dinner. It makes great leftovers as well.
Let’s get into it.
Southwest Turkey & Veggie Skillet Bowl
A bold and healthy one-pan dinner inspired by Southwest flavors, featuring ground turkey, riced cauliflower, black beans, and fresh vegetables. Packed with protein and fiber, it’s perfect for a weeknight meal and makes great leftovers for lunch.
Ingredients
- 1 pound 93% lean ground turkey
- 2 tablespoons olive oil divided
- ½ medium red onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 3 cups riced cauliflower fresh or frozen
- 1 cup cherry tomatoes halved
- 3 cups fresh spinach loosely packed
- ½ cup canned black beans drained and rinsed
- 3 tablespoons pepitas
- 1 teaspoon dried oregano
- 1 to 2 teaspoons chipotle chili powder to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- Juice of 1 lime about 1–2 tablespoons
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add diced red onion, red bell pepper, and garlic. Sauté for 3–4 minutes until onion softens.
- Push vegetables to the side of the skillet. Add ground turkey to the center and the remaining olive oil if needed.
- Cook turkey for 5–6 minutes, breaking it up, until fully browned.
- Stir in riced cauliflower and black beans. Add chipotle chili powder, oregano, salt, and black pepper. Cook for 3–4 minutes.
- Add cherry tomatoes and spinach. Stir and cook for 2–3 minutes until spinach wilts.
- Stir in lime juice. Taste and adjust seasoning as needed.
- Divide into 3 bowls and top each with 1 tablespoon pepitas before serving.
Notes
Nutrition:
- Calories: 450
- Net Carbs: 11g
- Fiber: 7g
- Protein: 31g
- Total Fat: 21g
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