Smoky & Sweet Cutlets Quinoa Bowl

INGREDIENTS

  • 1 package (12 oz.) Smoky & Sweet Chili cutlets
  • 2 + 1 tbsp olive oil
  • 1/4 cup sliced red onion
  • 1/4 tsp dried minced garlic
  • 1/4 tsp cumin powder
  • 1 cup packed, sliced kale
  • 1/3 cup sweet potato sliced (cut into 1/2 inch ribbons)
  • 1/4 cup sliced red sweet pepper
  • 1/4 tsp sea salt
  • 1 tbsp white balsamic vinegar
  • 1/2 avocado (cut into 1/2 inch chunks)
  • 8 oz. cooked quinoa

DIRECTIONS

  1. In a pan over medium heat, add olive oil and Smoky & Sweet Chili turkey cutlets. Cook uncovered for 3 minutes on each side, until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.

  2. Then add olive oil, onions and sauté 1 minute. Season with garlic and cumin.

  3. Immediately add kale and cook about 1 to 2 minutes until it begins to wilt. Add sweet potato ribbons and cook 2 minutes.

  4. Add red pepper, then sprinkle over with sea salt and vinegar. Add quinoa and avocado. Cook about 1 minute until hot.

  5. Divide between three warmed bowls and top with turkey cutlets.