30 Day Challenge Mexican Nacho Bowl 9 April 2019 rachael dodds Print Recipe Mexican Nacho Bowl 35.3g PRO | 35.5g CARB | 21.9g FAT | 14.3g FIBRE GF| DF Servings people Ingredients 2 tsp extra virgin olive oil1 small red onion (diced)1 tsp cracked pepper2 tsp ground coriander2 tsp ground cumin2 tsp ground smoked paprika2 cloves garlic (crushed)250 grams lean turkey mince4 button mushrooms (sliced)1 tsp salt (rock, sea)2 small carrots (diced)8 cherry tomatoes (halved)1 small Lebanese cucumber (diced)3 baby capsicums (de-seeded and sliced)100 grams baby green leaves20 grams avocado (sliced)15 Mission GF Corn Tortilla Strips (can be substituted for plain corn chips)1 tbsp natural low-fat yoghurt (omit for dairy free)1 tbsp tomato salsa (optional) Servings people Ingredients 2 tsp extra virgin olive oil1 small red onion (diced)1 tsp cracked pepper2 tsp ground coriander2 tsp ground cumin2 tsp ground smoked paprika2 cloves garlic (crushed)250 grams lean turkey mince4 button mushrooms (sliced)1 tsp salt (rock, sea)2 small carrots (diced)8 cherry tomatoes (halved)1 small Lebanese cucumber (diced)3 baby capsicums (de-seeded and sliced)100 grams baby green leaves20 grams avocado (sliced)15 Mission GF Corn Tortilla Strips (can be substituted for plain corn chips)1 tbsp natural low-fat yoghurt (omit for dairy free)1 tbsp tomato salsa (optional) Instructions Heat the oil in a fry pan and add the spices, garlic and onion and cook until fragrant. Add the turkey mince and mushrooms and fry (breaking up the mince) until cooked through. Season with a little salt to your liking. Arrange in a large bowl the salad ingredients, placing the tortilla strips to be used as ‘dippers’, and topping with the avocado, yoghurt and salsa. Recipe Notes Recipe Credit - our 30 Day Challenge partner, Love Living Lean - a team of sports dieticians and nutritionists offering a 12 week online body and mindset transformation.
