I adapted this recipe from the August/September 2011 Clean Eating magazine. It turned out so well that it’s now going into our rotation of go-to recipes for a healthy, really delicious dinner that didn’t take much effort to make.
Eric and I ate this for a filling dinner this weekend, as well as a very filling lunch, and had enough topping left to freeze for three additional meals. Feel free to halve the recipe…I wanted to make extra to add to our stash of freezer meals. As far as substitutions go, the peppers would be a great place to experiment. The Anaheims give a sweeter, slightly spicy kick, while poblanos would give a smokier flavor. The dressing is exactly the right amount for the full recipe, but won’t freeze well due to the dairy–so if you’ll be making the full recipe but freezing half, I’d recommend halving the dressing recipe so you’re not left with extra.
4 c. corn kernels (8 ears, or from frozen)
2 anaheim peppers, seeded and diced to 1/4″
2 large sweet potatoes, peeled and diced to 1/4″
2 T. olive oil
20 oz. ground turkey breast
1 T. ground cumin (or more, to taste)
1-2 T. chili powder
2 15-oz. cans black beans, drained & rinsed
1 c. low-fat sour cream
1 c. low-fat (or nonfat) buttermilk
2 t. chili powder (or more, to taste)
1 bunch scallions, thinly sliced, white and green parts separated
4 romaine hearts, chopped into 1/4″ slices
1 c. grated low-fat cheddar cheese
Preheat oven to 450F. In a large bowl, toss corn, pepper, and potato with oil. Spread onto two rimmed baking sheets and roast for 30 minutes, tossing with a spatula every 10 minutes. Corn and poblano should begin to char, and potato should be soft.
In a large (hot) saute pan, brown turkey and cook until cooked through, about 12 minutes, stirring often. Add 3/4 c. water to pan, along with cumin, chili powder and beans, and stir to combine, scraping browned bits off bottom of pan. Reduce heat to low and keep warm until veggies are done.
Prepare dressing in a small bowl. Whisk sour cream, buttermilk, chili powder, and white parts of scallions. Cover and chill until ready to use.
Remove veggies from oven and let cool slightly. Divide romaine among bowls, and top with turkey mixture and veggies. Sprinkle with green parts of scallions, cheese, and top with dressing.