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Ingredients:

3 tbsp. coconut oil

12 oz. (2/3 lbs.) ground turkey meat

3 carrots

1 medium yellow onion

1 small bunch (~1.5 cups) broccoli

½ cups baby tomatoes (or 1 big tomato chopped up)

3 cloves very finely chopped (and/or pressed) garlic

2 tbsp. chili powder

1.5 tbsp. cumin

1.5 tbsp. paprika

1 tbsp. onion powder

2 teaspoon oregano

1 teaspoon red pepper flakes

3-4 coconut (or for non-paleo, just some taco shells) wraps or lettuce to use for wraps

1. Heat 2 tbsp. of the oil at medium heat in a large skillet and add sliced onions.

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Sauté for 3-4 minutes and then added chopped/pressed garlic. After 1-2 minutes, add chopped broccoli and carrots. I used a vegetable peeler on the carrots, which takes longer than chopping but I think the texture works better with the dish.

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Stir the veggies and add a splash of water. Add half the spice mixture to the veggies and stir again. Cover and let cook until the broccoli is cooked through, stirring occasionally.

2. In another skillet, add 1 tbsp. of oil and heat at medium-high heat. Add all of ground turkey and break up with a spoon/spatula. Let cook for about 4 minutes. Continue breaking turkey up into small pieces, flipping it over to let the other sides brown. Add the rest of the spice mixture to the turkey and 1/4 cup of water. Let cook for about 5-6 minutes here. Turkey is done when all sides are browned.

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3. Finally, throw the veggies in a bowl and use that skillet to toast the coconut wraps for a minute on each side.

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4. Serve with a coconut wrap, some veggies, some turkey, and some chopped tomatoes.