In the last recipe I shared with you, I shared how we deal with leftovers and how we avoid food waste. And I shared a killer breakfast scramble recipe that used up some of the leftover butternut squash I had in the fridge. But I didn’t use all of the butternut squash… And after making a Ground Turkey Taco Salad and Buffalo Turkey Sandwiches With Roasted Yam Slices I also had leftover yam pieces, and leftover ground turkey taco meat that all needed to get used up.
All those leftovers sounded like a great opportunity to try something new for lunch — Butternut Squash And Yam Ground Turkey Taco Bowls!
Lunch has been the hardest meal for me while doing The Whole30. Before Whole30, Brian and I went out to lunch a lot to get out of the house, get away from work, and get some sunshine, but so far during Whole30 with exercise added, I tend to default to something lazy and fast because it’s in the middle of a workday and I might as well get back to it to I can stop a bit earlier.
I’m trying to get better about actually making lunch a real meal.
Making Butternut Squash And Yam Taco Bowls
The Butternut Squash And Yam Ground Turkey Taco Bowls I made might and been conceived by just tossing a bunch of leftovers into a skillet, but dang, it was really good!
All I did was cut the yam into pieces similar in size to the butternut squash cubes I bought, toss them in a large skillet with some olive oil, sea salt, and cayenne pepper, and cook them over medium-high heat until soft. I then dumped in the leftover ground turkey taco meat and two large handfuls of slices spinach leaves, mixed it all together, and when the turkey was hot, served it up in bowls.
We devoured this mid-day meal! I tend to make our taco meat pretty spicy, so the sweetness from the yams and butternut squash balanced it out perfectly!
Butternut Squash And Yam Ground Turkey Taco Bowls
The sweetness of the yams and butternut squash balance out the spicy taco meat perfectly!
- 1 1/2 cups ground turkey taco meat
- 1/2 bag butternut squash, cubed
- 1/2 large yam, cubed
- 2 large handfulls spinach leaves, sliced
- Sea salt
- Cayenne pepper
- Olive oil
- Cut yam and butternut squash into cubes similar in size. Toss in a large skillet with olive oil, sea salt, and cayenne pepper. Cook them over medium-high heat until soft.
- Add ground turkey taco meat and spinach. Stir together as the mixture cooks and the taco meat heats up. When the turkey is hot transfer to bowls and serve immediately.
Makes two taco bowls.