1 package (12 oz.) Smoky & Sweet Chili turkey strips
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
In a pan over medium heat, add olive oil and the Smoky & Sweet Chili turkey strips. Cook uncovered for 2 minutes on each side. Turn over and repeat until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.
Then add olive oil, onions and sauté 1 minute. Season with garlic and cumin.
Immediately add kale and cook about 1 to 2 minutes until it begins to wilt. Add sweet potato ribbons and cook 2 minutes.
Add red pepper, then sprinkle over with sea salt and vinegar. Add quinoa and avocado. Cook about 1 minute until hot.
Divide between two warmed bowls and top with turkey strips.