Cal Smart Chipotle Double Turkey Burrito Bowls
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Cal Smart Chipotle Double Turkey Burrito Bowls

Cal Smart Chipotle Double Turkey Burrito Bowls

with Guacamole and Pickled Jalapeños

This bowl packs in all the flavours of a turkey burrito: Mexican-style rice, charred veggies, zippy guac, spicy pickled jalapeños and garlicky, smoky turkey! No tortilla? No problem!

Calorie Smart

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

Preparation Time20 minutes
Cooking Time


serving amount

500 g

Ground Turkey

0.38 cup

Parboiled Rice

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

3 unit(s)

Garlic, cloves

56 g

Corn Kernels

1 unit(s)

Sweet Bell Pepper

1 unit(s)


2 tbsp

White Wine Vinegar

(Contains Sulphites)

3 tbsp


1 unit(s)

Chicken Broth Concentrate

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 unit(s)

Red Onion

Not included in your delivery

½ tbsp


½ tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


¼ tsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat34 g
Saturated Fat9 g
Carbohydrate61 g
Sugar14 g
Dietary Fiber6 g
Protein54 g
Cholesterol225 mg
Sodium1120 mg
Trans Fat0.4 g
Potassium1500 mg
Calcium250 mg
Iron4.25 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.


Medium Pot
Measuring Cups
Measuring Spoons
Small pot
Small Bowl
Large Bowl
Large Non-Stick Pan


Cook rice

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 (1 tbsp) butter, then half the garlic, half the Enchilada Spice Blend and half the rice (use all for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.Add 2/3 cup (1 1/3 cups) water, 1/8 tsp (1/4 tsp) salt 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 (whole onion for 4 ppl) into 1/2-inch pieces.Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

Pickle jalapeños

Add jalapeños, vinegar, 2 tbsp (4 tbsp) water and 1/2 tsp (1 tsp) sugar 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 pickling liquid, to a small bowl.Place in the fridge to cool.

Cook veggies

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, 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.

Cook turkey

Add 1/2 tsp (1 tsp) oil to the same pan, then add 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 (1/2 cup) water and chipotle sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min.Remove the pan from heat.

Finish and serve

Stir together guacamole and 1 tsp (2 tsp) pickling liquid 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.

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