Xanthan Gum Free Cilantro-Lime Stuffed Endive Leaves
Crisp Belgian endive leaves make the most satisfying natural scoop, cradling a warmly spiced turkey and black bean filling that's bright, hearty, and genuinely crave-worthy. The turkey gets seasoned with cumin, turmeric, and smoked paprika before the black beans are folded in, building layers of earthy, smoky flavor in a single skillet. A quick cilantro-lime dressing — whisked together with fresh ginger, lime juice, and olive oil — ties everything together with a zippy, herby punch. Diced avocado and cherry tomatoes add freshness and color right before serving, so every bite feels lively and balanced. Because every component here is a whole, recognizable ingredient, there's no need to scan labels for hidden stabilizers or thickening agents — this one is naturally clean from start to finish. Optional pumpkin seeds scattered over the top add a satisfying crunch without complicating anything. It comes together fast, looks stunning on a platter, and disappears even faster.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the endive
- 2 heads belgian endive
For the turkey filling
- 1 tbsp extra virgin olive oil
- ¾ lb ground turkey
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
For the cilantro-lime dressing
- 2 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp extra virgin olive oil
- ½ cup fresh cilantro, roughly chopped
- 1 tsp fresh ginger, finely grated
- ¼ tsp salt
For assembly
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, quartered
For serving
- 1 tbsp pumpkin seeds (pepitas), raw or dry-roasted (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Separate the endive leaves, selecting the 12 largest, most cup-shaped leaves. Arrange them on a serving platter and set aside.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it into small crumbles, until no pink remains and the internal temperature reaches 165°F (74°C), about 6–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!