Turkey Picadillo


Picadillo is a traditional dish in Latin American.

Think of this dish as a sort of Cuban sloppy Joe, though you won’t be serving the meat mixture on buns; it pairs much better with brown rice, a fast fuel. This savory and sweet Latin American dish is usually made with ground beef, but we decided to try it with ground turkey, and the results are fantastic. The leftover prepared meat stores well and is easy to heat up for another meal later in the week.

6 servings


1 pound ground turkey
1 large yellow onion, chopped
1 green bell pepper, chopped
4 garlic cloves, minced
2 tablespoons olive oil
½ cup white wine
1cup tomato sauce
1/3 cup raisins
1 tablespoon capers
1/3 cup green olives, chopped
cayenne pepper to taste
2 teaspoons ground cumin
¼ teaspoon dried oregano
1 tablespoon fresh flat-leaf parsley
2 bay leaves
salt and pepper to taste
2 cups brown rice


Cook brown rice as directed on package and set aside.

Heat 1 tablespoon in a large skillet over medium-high heat. Add turkey, salt, and pepper and stir until crumbly and browned. Remove turkey and discard any excess grease.

Heat skillet over medium heat and add 1 tablespoon olive oil, onions, bell peppers, garlic, and bay leaves for 5 minutes or until onions are soft. Stir in the turkey mixture, wine, tomato sauce, olives, raisins, capers, cayenne, oregano, and cumin. Simmer for 15 minutes and serve with brown rice and garnish with parsley.

More recipes and meal plans on Mark Lauren On Demand.


Fat- 6g
Carb- 30g
Protein- 18g
Total calories – 246



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