Black Bean and Avocado-Jalapeno Turnip Noodle Bowl
Try this Black Bean and Avocado-Jalapeno Turnip Noodle Bowl recipe, or contribute your own.
Try this Black Bean and Avocado-Jalapeno Turnip Noodle Bowl recipe, or contribute your own.
- salt and pepper to taste
- 1 tablespoon lime juice
- 1/2 tablespoon extra virgin olive oil
- 1 garlic clove finely minced
- for the avocado mash:
- 1/4 tsp smoked paprika
- â¼ tsp cumin
- 1 tablespoon finely diced jalapeno (seeded)
- 1 large red bell pepper sliced thinly
- 1 small yellow onion sliced thinly
- â¼ tsp cayenne pepper
- â¼ tsp oregano
- 2 medium turnips peeled, blade c
- 3/4 cup canned black beans drained, rinsed & patted dry
- â¼ cup vegetable broth
- inside flesh of 1 ripe avocado mashed
- 1 tablespoon roughly minced cilantro
- Carbohydrate 59.6604400002731 g
- Cholesterol 0 mg
- Fat 3.22408750000227 g
- Fiber 18.6965246066916 g
- Protein 12.5649075000136 g
- Saturated Fat 0.488948500000259 g
- Serving Size 1 1 Serving (578g)
- Sodium 174.282322916732 mg
- Sugar 40.9639153935815 g
- Trans Fat 0.742588375001005 g
- Calories 274 calories
Step-by-step
- 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.
Unlike pasta-based grain bowls that rely on heavy starches, this turnip noodle iteration centers on root vegetables yielding a crisp-tender bite when properly heated.
- Cook bell peppers and onions for precisely two to three minutes over medium heat until they soften just enough to lose their raw crunch without turning translucent.
- Test turnip noodles for doneness by pressing one against the edge of the skillet with a wooden spoon; it should yield to gentle pressure while retaining a distinct al dente resistance.
- Substitute canned black beans with rinsed pinto beans at a one-to-one ratio if needed, noting that softer pinto beans will absorb spice blends slightly faster.
- Mash the ripe avocado with lime juice immediately before serving to prevent enzymatic browning caused by oxygen exposure.
Monitor moisture levels closely during the final five minutes of simmering so the vegetable broth reduces completely instead of pooling at the base of the skillet. Proper evaporation ensures the spices cling to the turnip strands rather than diluting into a watery sauce.
