Mexican Turkey Bowl

An easy and healthy dish packed full of veggies with a Mexican twist! It’s great for a warm summer evening.

I served mine up with sour cream and chive dip, and tomato salsa. Could also be enjoyed with a guacamole dip or if you're missing your carbs some rice or fajita wrap.

Ingredients

Serves 2

• 400g turkey breasts, cut into chunks

• 1 small can sweetcorn

• 1 can black beans, drained

• 2 peppers, sliced

• 1 red onion, diced

• 2 tbsp paprika

• 1 tsp cumin

• 1 tsp cayenne pepper (or more if you really like spice)

• 1-2 chillies, diced (depending on spice levels)

Directions

1. Put all ingredients in the slow cooker, other than the peppers, and mix well

2. Put on low to cook for 6 hours or 3 hours on high

3. Add the peppers 90 mins before end of cooking time (this ensures the peppers keep some of that crunch, but if this doesn’t fit into your day just add them at the start with the rest of your ingredients)