Spicy Turkey over Greens

I really enjoy taco salad and I saw a recipe that I thought I could adapt into being a bit like the taco salad concept but with different flavors. This dish is made with ground turkey and although it is a healthful alternative to beef, I often don't like how it looks when it cooks up. I admit I was skeptical about this dish but decided I would tweak it and see what happened. Well, we loved it! It's a little unusual in some ways but I'm here to tell you it works.

3 T olive oil
2 medium onions, thinly sliced
8 cloves garlic, minced
2 medium carrots, peeled and shredded
1 T (yes, tablespoon) cayenne pepper
1 T coriander
1 T turmeric
1/2 T cinnamon
salt and pepper to taste
1 lb lean ground turkey
1/2 cup low sodium chicken broth
1/4 cup chopped cilantro

spinach and chopped romaine
1/2 avocado, in chunks

Heat the oil in large skillet. Sauté the onions and garlic stirring constantly for about 4 minutes. Add the carrots and all the spices and mix well. After a minute, add the turkey using a wooden spoon or fork to crumble into separate pieces. Keep stirring but let the turkey cook for a while to get browned on the bottom, then stir around to brown the crumbles on other side. After ten minutes or so, pour in the chicken broth to release any browned bits. Turn heat off and add cilantro.

To serve, put some spinach and chopped romaine in bowl and top with the meat mixture and top with avocado.

This is delicious!  Leftover turkey mixture was wonderful the next day for lunch over sautéed cabbage and radishes :-)