Spicy Tomato Turkey Ricotta Bowls
30 minute dinner with hearty farro, kale and ricotta sauce.
Servings: 4 plates
Calories: 500kcal
Cost: $20
Equipment
- large pot
- medium fry pan
- strainer
- knife
Ingredients
- 9 ounces farro
- 4 tbsp olive oil
- 1 lb ground turkey
- 1 tsp oregano
- ½ cup tomato pureè
- ⅛ cup chipotle adobo sauce or chipotle salsa
- ¼ cup low fat ricotta
- ¼ cup plain greek yogurt
- ¼ cup cilantro chopped
- 1 tbsp thyme
- ½ a lemon
- 4 cups kale
- salt
- pepper
Instructions
- Bring a large pot of water to a boil and dump in the farro. Boil according to package instructions, about 10 minutes. Then remove from the heat and strain. Set aside.
- In a medium fry pan, heat up 1 tbsp of olive oil over medium heat. After 15 seconds, add the turkey and break it up with a spatula. Add a pinch of salt, pepper, and the teaspoon of oregano. Continue to cook for 4-5 minutes until the turkey is completely browned. Then add the tomato puree, adobo sauce and 3 tbsps of water. Mix together and let the turkey cook on medium for one minute more. Then lower the heat to a simmer and let it sit for five more minutes to thicken.
- Make the sauce. In a bowl, combine the ricotta, greek yogurt, juice from half a lemon, thyme, cilantro and a pinch of sauce. Then add 3 tbsps of olive oil and stir until combined.
- Assemble the farro and add a large handful of kale. Top with turkey and the ricotta sauce. Enjoy!