¼ teaspoon cayenne pepper (more or less depending on how spicy you like your food)
1 tablespoon tomato paste
1 15 oz. can pinto beans, drained
¾ cup chicken broth (plus more, for thinning)
2-3 handfuls kale, ribs removed and chopped
¼ cup fresh cilantro, chopped
finely grated zest of ½ lemon
splash of lemon juice
Toppings:
4-6 cups cooked buckwheat groats or quinoa
avocados, cubed
cotija cheese, crumbled
pico de gallo
fresh cilantro
Instructions
Make the quick pickled corn and onions:
Layer the corn and onion in a glass jar with a lid.
In a small sauce pan, bring vinegar, sugar and salt to a boil. Pour over the corn and onion. Season with pepper. Seal jar and let sit for 20 minutes or up to 5 days in the refrigerator.
Make the turkey and bean mixture:
In a large pot with a lid, heat olive oil over medium-high heat. Add onions and cook until translucent, 4-5 minutes. Add garlic and cook for 1 minute. Add ground turkey, breaking it into bite-size pieces with a wooden spoon, and cook until browned.
Add paprika, cumin, coriander, salt, black pepper, cayenne pepper and tomato paste. Mix well and cook for 2 minutes until color deepens.
Add beans and cook for 3 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low and simmer for 4-5 minutes until the broth reduces by half.
Add kale, stir, cover and cook until kale wilts, about 2 minutes. Add a splash of broth if the mixture looks dry.
Remove from heat and add cilantro, lemon zest and lemon juice.
Construct the bowls:
Place a cup or so of cooked buckwheat groats or quinoa into each bowl. Top with the turkey and bean mixture, pickled corn and onions, avocado, pico de gallo, cotija cheese and cilantro.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/mexican-turkey-bean-bowl/