Description
This Turkey Picadillo is a flavorful and healthy twist on the traditional Latin American dish, made with lean ground turkey, fresh vegetables, olives, and aromatic spices. Perfect as a versatile meal prep option, it can be served with rice, quinoa, or low-carb cauliflower rice for a satisfying and nutritious meal.
Ingredients
Scale
Meat and Sauce
- 1.33 lb 93% lean ground turkey
- 4 oz tomato sauce (1/2 can)
- 1/4 cup water
- 1 tsp kosher salt (plus more to taste)
- 1 tsp ground cumin
- 2 small bay leaves
Vegetables and Aromatics
- 1 medium tomato (chopped)
- 1/2 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp red bell pepper (finely chopped)
- 2 tbsp cilantro (optional)
Additional Flavorings
- 2 tbsp green Spanish pitted olives
- 2 tbsp olive brine
Instructions
- Brown the Turkey: Heat a large sauté pan over medium heat. Add the ground turkey, seasoning with kosher salt and black pepper to taste. Use a wooden spoon to break the meat into small pieces as it cooks; continue cooking until fully browned and no longer pink.
- Prepare Sofrito: While the turkey cooks, finely chop the onion, garlic, red bell pepper, tomato, and cilantro using a mini chopper or knife to create the sofrito mixture, which builds the base flavors.
- Add Sofrito to Turkey: Lower the heat to low and stir the sofrito into the browned turkey in the pan. Cook gently to allow the vegetables to soften and meld with the meat.
- Incorporate Olives and Spices: Add the green Spanish olives, about 2 tablespoons of their brine, ground cumin, and bay leaves to the pan. Stir well and adjust salt to taste. The brine enhances depth of flavor.
- Add Liquids and Simmer: Pour in the tomato sauce and 1/4 cup of water, mixing everything thoroughly. Cover the pan, reduce heat to low, and let it simmer for 15 to 20 minutes to allow the flavors to fully develop and the sauce to thicken slightly.
Notes
- Turkey picadillo is an excellent dish for meal prepping; it stores well in the refrigerator for up to 4 days or can be frozen for up to 6 months.
- Pair with your favorite grain such as brown rice, quinoa, or white rice, or serve over cauliflower rice for a lower-carb option.
- Adjust salt and spices according to taste preferences.
- For extra freshness, garnish with additional chopped cilantro before serving if desired.
Nutrition
- Serving Size: 1/2 cup
- Calories: 238 kcal
- Sugar: 2.5 g
- Sodium: 354 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7.5 g
- Fiber: 1.5 g
- Protein: 29 g
- Cholesterol: 100 mg
