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Brazilian Style Golden Turkey and Black Bean Bowl with Charred Sweetcorn Salsa

Serves 4

2 tbsp sunflower oil

2 onions, peeled and finely chopped

2 red chillies, finely chopped

4 large garlic cloves, peeled and crushed

1½ tbsp smoked paprika

½ tbsp ground cumin

2 x 400g cans black beans

1 litre vegetable stock

3 bay leaves

2 red peppers, diced

1 small sweet potato, peeled and diced

200g leftover Golden Turkey leg and breast meat,

torn into strips

Lime wedges, to serve

Sour cream (optional), to serve

For the salsa:

2 sweetcorn cobs

½ red chilli, finely diced

6 spring onions, finely sliced

½ small red onion, peeled and finely diced

Juice 1 lime

A dash olive oil

Sea salt and black pepper

A bunch fresh coriander, finely chopped



1. Heat the oil in a large pan and add the onions, chillies and garlic. Cook over a medium heat, stirring frequently, until the onions are cooked. Add the spices and cook over a low heat stirring for 1-2 minutes. Add the beans in their liquid, the stock and bay leaves. Bring to a gentle simmer.

2. Add the peppers and sweet potato and cook gently, uncovered and stirring occasionally, for 35 minutes or until the sweet potato is cooked.

3. In the meantime, make the salsa. Char the corn cobs then slice off the kernels. Mix all the salsa ingredients in a bowl until combined.

4. Before serving, transfer one third of the soup to a food processor and blitz until smooth. Return to the pan with the remaining chunky soup. Add the strips of turkey and heat, adding a little water, if necessary until piping hot. Check the seasoning.

5. Serve the soup in bowls with a spoonful of the sweetcorn salsa, lime wedges and sour cream (if using).

Tip: Store any leftover sweetcorn salsa in the in the fridge.


Per serving


12.4g fat

2.2g saturates

34.7g carbohydrate

13.1g sugars

19.3g fibre

29.2g protein

2.9g salt

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