Over the weekend, I went to Westport, Massachusetts with my girlfriends. My friend Sarah’s parents have a vacation home there and we drove up there late Friday night and spent the weekend relaxing and hanging out.
In preparation for leaving, I had to cook a lot on Friday so that I had posts for Sunday and today. While I could have sworn that I grocery shopped in anticipation of this, when I opened my fridge on Friday, it was slim pickings.
I walked back over to my desk, grabbed a pen and my notepad and wrote down everything substantial that was in my fridge.
The list went like this:
– 1 large turnip
– 1 half a jalapeno
– 1 turnip
– almost-too old cilantro
– 1 lime
– 1 avocado
– 1 bell pepper
– 1 yellow onion
Literally, aside from some condiments and the usual (celery, carrots, onions, almond milk), that was it.
So, I put my thinking cap on and realized that I had a can of black beans in the pantry and lots of spices (as always!) and I set out to make a stir-fry, using peppers, onions and the turnip.
Instead of making an Asian-themed stir-fry, I went with some classic Mexican flavors. This dish is spicy, flavorful, and packed with veggies, protein and of course, everyone’s favorite: a big dollop of mashed avocado.
Adding a spoonful of mashed avocado to any dish is one of my favorite ways to add more dimension to a meal. While you spin the noodles around your fork, you can then dip the noodles in the avocado OR you can simply mix it altogether.
This meal also saves extremely well, since the turnip noodles reheat well (they’re pretty resilient!) and they don’t leak moisture like zucchini noodles do.
Top with some feta or cotija cheese for extra flavor here – and you can also switch up the proteins as you like – chicken and shrimp would work really well.
It’s an easy, lean meal for this week for lunch or dinner, depending on how you doctor it up!