Eosinophilic Esophagitis Friendly Paleo Turkey BLT Lettuce Bowls
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Learn more →Ingredients
4 servings
For the turkey and bacon
- 6 strips bacon, cut into 1-inch pieces
- 1 lb ground turkey
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the avocado drizzle
- 2 ripe avocados, pitted and peeled
- 2 tbsp fresh lime juice
- 2 tbsp water
- ¼ tsp salt
For assembling
- 2 cups cherry tomatoes, halved
- 1 head butter lettuce, leaves separated
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 1 tbsp of the rendered fat in the skillet. Discard any excess fat.
- 2
If the skillet looks dry, add the avocado oil. Add the ground turkey to the skillet over medium-high heat, breaking it into small crumbles with a spatula. Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook, stirring and breaking up any large pieces, until the turkey is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 8–10 minutes.
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