This Easy & Healthy Picadillo is packed with flavor and perfect to serve in a bowl—if that’s your thang. 🙂 Bowls are great for meal prep and recipe starters. This particular recipe is made with organic ground turkey but you could totally swap that out for some grassfed burger or even venison (Yum!).
I paired this with a baked potato, but you could totally keep it Paleo with a sweet potato (Japanese sweet if they’re in season) or Cauliflower rice if you’re keto and low carb. It also goes perfect with rice, quinoa, barley, etc.
Easy & Healthy Paleo Picadillo
What You Need:
1 pound Organic ground turkey (or grassfed ground beef)
2 tablespoons Algae oil, avocado, or coconut oil
3 garlic cloves, chopped
1/2 sweet onion chopped
1 chopped pablano pepper
1/2 cup chopped Peppadew peppers
1/2-1 jar green olives, pitted and halved (to taste)
2 tablespns white vinegar
1/2 teaspn salt
1 teaspn freshly ground black pepper
1 teaspn ground cinnamon
1/4-1/2 teaspn ground cloves ( to taste)
1 dried bay leaves
1/4 teaspoon hot sauce
1 can fire roasted tomatoes
**2 Potatoes (already baked)
(or other side of choice)
What You Do
Using half of the oil and half of the garlic, saute meat for a couple mins on medium heat, then add onions. Add all remaining ingredients except potatoes (those are saved for the end when serving)
Let the Picadillo mixture simmer on low heat for 45 mins. Then half the baked potato and place each half in bowl or plate. Ladle the Picadillo mixture on top of potato. Serve 4 with 2 potatoes. You can bake more potatoes to serve more as there will be extra Picadillo mixture left over. Enjoy!
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