Black Bean and Avocado-Jalapeno Turnip Noodle Bowl
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 2
- 1/2 tablespoon extra virgin olive oil
- 1 garlic clove finely minced
- 1 tablespoon finely diced jalapeno seeded
- 1 large red bell pepper sliced thinly
- 1 half small yellow onion sliced thinly
- ¼ tsp cayenne pepper
- 1/4 tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp oregano
- salt and pepper to taste
- 2 medium turnips peeled, Blade C
- 3/4 cup canned black beans drained, rinsed & patted dry
- ¼ cup vegetable broth
- For the avocado mash:
- Inside flesh of 1 ripe avocado mashed
- 1 tablespoon roughly minced cilantro
- salt and pepper to taste
- 1 tablespoon lime juice
Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in garlic, jalapeno, peppers and onions. Cook for 2-3 minutes or until vegetables begin to soften. Add in the cayenne, smoked paprika, cumin and oregano and season with salt and pepper.
Stir the mixture and then add in the turnip noodles, black beans, and vegetable broth and cook for another 5 minutes or until turnip noodles are cooked through.
While turnips are cooking, mix together the ingredients for the avocado mash and set aside.
When turnip noodles are cooked, serve into bowls and top with a dollop of avocado mash.