This is the perfect summer dish, with all the vegetables fresh from the farmer’s market! I have both kale and cabbage from the market, but the kale needed to get used up first—and, the purple/green leaves are so pretty!
This for two nights for my husband and I, and I make the guacamole fresh each day so that the tomatoes are never refrigerated, as this makes it so much more flavorful.
You can use pretty much any ground meat that you are in the mood to eat. I choose pork from a local farm.
The flavors are really good here, but if you can easily make this dish without the added peppers and onions and it will still be satisfying and delicious.
Mexican Farmer’s Market Bowl
Meat and Peppers
1 pound ground turkey, pork, beef, buffalo
2-3 peppers, cut into bite sized pieces
1 red onion, sliced thin
4 ounces shredded Colby and or cheddar
Taco or Cajun seasoning
½ lemon or lime, juiced
Cook meat on medium high until pink is gone and add seasoning. Remove meat and cook peppers and onions on high until limp, about 10 minutes. Add meat, draining fat, if desired. Turn off heat and add cheese and lemon and stir.
1-2 avocadoes, diced
Pint grape or cherry tomatoes, quartered
1 small red onion, sliced thin
½ -1 lime, juiced
Salt and pepper
½ head kale, stems removed, cut or town into small pieces or small cabbage, sliced thin
2 medium beets, peeled, spiralized and chopped into bite sized pieces
1 carrot, peeled, spiralized and chopped into bite sized pieces
Extra virgin or avocado oil
Coat kale with oil and a bit of salt and allow to soften, about 30 minutes. (If using cabbage, no need to add oil.) Add remaining vegetables. Add some of the pepper sauce and toss.
3/4 cup sour cream or crème fraiche
Handful cilantro, chopped
1-2 tablespoons hot sauce
1 small garlic clove
Zest of one lime and juice
2 tablespoons of tomatoes
Salt and pepper
Mix all together with a blender
Assemble the bowl: put slaw on the base, add the meat mixture, then the guacamole. Top with more pepper sauce.