Cal Smart Chipotle Turkey Burrito Bowls
with Veggies and Guacamole- Sulphites
- Milk
- Egg
- Mustard
- Soy
Tonight's dinners packs in all the flavours of a turkey burrito into bowl form, from the charred veggies and zippy guac to the spicy pickled jalapeños and smoky turkey! No tortilla? No problem!
Ingredients
250 g
Ground Turkey
0.38 cup
Parboiled Rice
1 tbsp
Enchilada Spice Blend
(Contains: Sulphites)
3 unit
Garlic, cloves
56 g
Corn Kernels
160 g
Sweet Bell Pepper
1 unit
Jalapeño
2 tbsp
White Wine Vinegar
(Contains: Sulphites)
3 tbsp
Guacamole
1 unit
Chicken Broth Concentrate
2 tbsp
Chipotle Sauce
(Contains: Milk, Egg, Mustard, Soy)
56 g
Red Onion
Not included in your delivery
1.5 tsp
Oil*
½ tbsp
Unsalted Butter*
(Contains: Milk)
½ tsp
Sugar*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp butter (dbl for 4 ppl), then half the garlic, half the Enchilada Spice Blend and half the rice (use all rice for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 2/3 cup water, 1/8 tsp salt (dbl both for 4 ppl) and broth concentrate. Bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Add jalapeños, vinegar, 2 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer jalapeños, including liquid, to a small bowl. Place in the fridge to cool.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then onions, peppers and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. Season with salt and pepper. Transfer veggies to a large bowl, then cover to keep warm.
Add 1/2 tsp oil (dbl for 4 ppl) to the same pan, then turkey, remaining garlic and remaining Enchilada Spice Blend. Cook, breaking up turkey into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper.Add 1/4 cup water (dbl for 4 ppl) and chipotle sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pan from heat.
Stir together guacamole and 1 tsp pickling liquid (dbl for 4 ppl) in another small bowl. Fluff rice with a fork. Divide rice, veggies and turkey between bowls. Top with as many pickled jalapeños as desired.Dollop guacamole over top.
