Still have a taste for turkey after Christmas? Good news, it’s one of the leanest meats around. Here food blogger and model Roz Purcell shares two healthy ways to cook it…

Burrito bowls

You really can't go wrong with a burrito, and this burrito bowl is a savage meal prep dish, or one to make in bulk. You can change it to suit your tastes by using minced turkey, beef or even cooked lentils. I usually have this with cauliflower rice, but you could use cooked brown rice too.

Serves 4

Ingredients

2 tbsp olive oil

1 small onion, peeled and finely diced

2 fresh red chillies, deseeded and thinly sliced or finely chopped

2 garlic cloves, peeled and finely chopped

500g turkey mince or lean beef mince

1 red pepper, cut into cubes

½ yellow pepper, cut into cubes

½ green pepper, cut into cubes

1 tbsp ground cumin

2 tsp ground coriander

1 tsp smoked paprika

Salt and freshly ground black pepper

1 x 400g tin of black beans,

drained and rinsed

1 x 200g tin of sweetcorn

2 small heads of cauliflower, riced

2 tbsp tomato purée

1 tbsp honey (optional)

To serve:

1 ripe avocado, peeled, stoned and sliced

Lime wedges

Greek yogurt

Fresh coriander leaves

Method

Heat the oil in a large frying pan set over a high heat. Once the oil starts sizzling, toss in the onion and cook for two minutes, stirring, until browned and softened. Add most of the chillies (keep some back for garnish) and the garlic and cook for one minute more, just until the garlic is fragrant. Add the mince or lentils and cook for five to six minutes, until the meat is browned and almost cooked through. Use a wooden spoon to break up the mince as it cooks. Add the peppers, spices and some salt and pepper, give it a good stir and continue to cook on a high heat for three to four minutes, stirring now and again to ensure everything cooks evenly. The peppers should still have a little crunch, which is why they're not added sooner.

Now stir in the black beans, sweetcorn, cauliflower rice, tomato purée and honey (if using - it adds a nice bit of sweetness with the spice) and cook for two to three minutes, until the beans, corn and cauliflower rice are warmed through. Or you could keep the cauliflower rice separate and use it as a base in the bottom of the bowl, then pile the rest of the ingredients on top.

Divide between four bowls and serve with some avocado slices and lime wedges on the side and a dollop of Greek yogurt on top, then scatter over a few of the reserved chillies and some fresh coriander leaves.

This is also an awesome lunchbox for the next day.

Turkey, squash and kale soup

This is a meal in a soup bowl. It's such a treat when I prep this, as it gets better when you make it ahead of time. It also really energises me during the day and keeps hunger at bay.

Serves 4

Ingredients

1 tbsp olive oil

1 red onion, peeled and finely diced

4 garlic cloves, peeled and crushed

600g turkey mince

1 tbsp finely chopped fresh thyme leaves

4 celery stalks, chopped

½ butternut squash, peeled and diced into small chunks

2 tbsp tomato purée

800ml chicken stock

Salt and freshly ground black pepper

200g kale, tough ribs removed and leaves roughly chopped

Method

Heat the olive oil in a pot set over a high heat. Add the onion and garlic and let them sizzle for one to two minutes, stirring constantly so that they don't brown too much. Add the turkey mince and thyme and cook, stirring regularly, for five minutes, until browned. Use a wooden spoon to break up the mince, but not too much - you want some small chunks in the soup.

Stir in the celery, squash and tomato purée, then pour in the chicken stock and season with a little salt and pepper. Cover the pot and bring to the boil, then lower the heat and let the soup simmer for 10 minutes. Add the kale and simmer for five minutes more, uncovered, until it has softened. Ladle into warmed bowls and serve straight away.

Weekend Magazine