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Turkey Burrito Bowls

Turkey Burrito Bowls

with Pico De Gallo and Cilantro Rice

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Tasty turkey takes centre stage with cilantro and lime rice as its co-star. The fresh DIY pico de gallo makes a great extra in this soon-to-be award-winning dish!

Tags:QuickFamily FriendlyBestseller
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

1 tbsp

Garlic Puree

7 g

Cilantro

¾ cup

Basmati Rice

113 g

Baby Tomatoes

1 unit

Lime

113 g

Corn Kernels

6 tbsp

Sour Cream

(ContainsMilk/Lait)

3 tbsp

Guacamole

2 tbsp

Mexican Seasoning

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories790 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate92 g
Sugar11 g
Dietary Fiber8 g
Protein38 g
Cholesterol124 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, quarter tomatoes. Zest, then juice lime. Finely chop cilantro.

2

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

4

Add corn to the pan with turkey. Cook, stirring occasionally, until corn is golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

5

Combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.) Add tomatoes, half the cilantro and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)

6

Fluff rice with a fork, then add 1 tbsp butter (dbl for 4 ppl), remaining lime zest and remaining cilantro. Season with salt, then stir to combine. Divide rice between bowls, then top with turkey mixture and pico de gallo. Dollop lime crema and guacamole over top.