Getting dinner together after a day that consists of waking up at the crack of dawn to squeeze in a workout before a long day of work, and then navigating the Wild West of a commute home (hey, I live in New York) is a little challenging. Especially when you want something besides grilled chicken, steamable veggies, and a microwaved potato. Good in a pinch, but seriously how many nights can you do that before you’re just heading to the drive through desperate for some flavor. Obviously as a runner and athlete you want it to be quick but also healthy.
This “stir fry” is almost a one pot wonder and is super easy to put together. It’s pretty versatile in that you can add any vegetable on hand instead of mixed veggies, any whole grain you have in the pantry to sub for quinoa, and can even replace the sweet potato with butternut squash. +2 points for you if you have precut squash!
- 1/2 cup quinoa
- 1 pound lean ground turkey
- Salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon olive oil
- 2 cups sweet potato (about 3 potatoes) peeled and diced
- 1 cup frozen mixed veggies (or whatever you have in the fridge/freezer)
- One 15-ounce can no-sodium-added black beans
- One 10-ounce can enchilada sauce
- 1/2 cup salsa
- Fun toppings such as sour cream, diced avocado, shredded cheese, cilantro
- Begin by cooking the quinoa according to the package directions. Set aside.
- Preheat the oven to 425. Toss the diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on a large baking sheet and roast for 25-30 minutes until the potato is slightly golden and tender.
- In a large skillet, heat 1 teaspoon olive oil and cook the ground turkey over medium-high heat until browned and cooked through.
- Add the frozen veggies and cook until thawed. Add the beans, enchilada sauce, salsa and stir until well combined. Add the cooked sweet potato and toss gently.
- Serve over the quinoa and top with your toppings of choice.
Adapted from Food Network’s “Ground Turkey Enchilada Stir Fry”