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 radishes and a sweet and spicy chipotle-honey sauce brighten each bite.

Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.

BBQ Contest
Calorie Smart
Low CO2

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

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

250 g

Ground Turkey

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

¾ cup

Basmati Rice

1 unit(s)

Mini Cucumber

2 unit(s)

Green Onion

1 unit(s)

Sweet Bell Pepper

28 g

Baby Spinach

2 tbsp

Chipotle Sauce

(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)

1 unit(s)


1 tbsp

Enchilada Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

0.13 tsp


0.13 tsp


2 tsp



Nutrition Values

Calories610 kcal
Fat17 g
Saturated Fat3.5 g
Carbohydrate81 g
Sugar15 g
Dietary Fiber5 g
Protein32 g
Cholesterol110 mg
Sodium1200 mg
Trans Fat0.1 g
Potassium900 mg
Calcium175 mg
Iron5 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 Spoons
Measuring Cups
Medium Bowl
Small Bowl
Large Non-Stick Pan


Cook rice
  • 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 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 the pan is hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper.
  • Cook, stirring occasionally, until tender, 4-5 min.
  • Remove from heat, then transfer to a plate.


Cook turkey
  • Reheat the same pan over medium.
  • When the pan is 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 1 tbsp (2 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min.
  • Remove from heat.
Finish and serve
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide green onion rice between bowls.
  • Top with turkey, peppers, cucumbers and some pickling liquid.
  • Drizzle chipotle-honey sauce over top.
  • Sprinkle with remaining green onions.