Cal Smart Chipotle-Honey Turkey Bowls
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Cal Smart Chipotle-Honey Turkey Bowls

Cal Smart Chipotle-Honey Turkey Bowls

with Green Onion Rice

This hearty turkey bowl is full of wholesome goodness! We even snuck some spinach into the turkey mix for an added veggie boost. Pickled cucumbers and a sweet and spicy chipotle-honey sauce brighten each bite.

Calorie Smart

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Turkey

¾ cup

Basmati Rice

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy)

1 tbsp


1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

66 g

Mini Cucumber

2 unit

Green Onion

200 g

Green Bell Pepper

1 tsp

Garlic Salt

28 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tsp


0.13 tsp


0.13 tsp



Nutrition Values

/ per serving
Calories620 kcal
Fat19 g
Saturated Fat4 g
Carbohydrate80 g
Sugar13 g
Dietary Fiber5 g
Protein32 g
Cholesterol110 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.


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


Cook rice

Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then 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.


Meanwhile, thinly slice cucumber.Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces. Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)

Make sauce and pickle cucumbers

Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl. Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.) Microwave in 15-sec increments, stirring between each, until salt dissolves.Add cucumbers to pickling liquid. Season with pepper, then stir to combine. Place in the fridge to cool.

Cook peppers

Heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Remove from heat, then transfer peppers to a plate.

Cook turkey

Reheat the same pan over medium. When hot, add 1 tsp (2 tsp) oil, then turkey. Season with remaining garlic salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**Add 2 tbsp (4 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min. Remove from heat, then cover to keep warm.

Finish and serve

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with turkey, peppers and cucumbers, including pickling liquid.Drizzle chipotle-honey sauce over top.Sprinkle with remaining green onions.