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Cal Smart Chipotle Turkey Burrito Bowls

Cal Smart Chipotle Turkey Burrito Bowls

with Guacamole and Pickled Jalapeños

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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!

Tags:SpicyCalorie Smart
Allergens:Sulphites/SulfiteMilk/LaitEgg/OeufMustard/MoutardeSoy/Soja

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

0.38 cup

Parboiled Rice

1 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

3 unit

Garlic, cloves

56 g

Corn Kernels

160 g

Sweet Bell Pepper

1 unit

Jalapeño

2 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

3 tbsp

Guacamole

1 unit

Chicken Broth Concentrate

2 tbsp

Chipotle Sauce

(ContainsMilk/Lait, Egg/Oeuf, Mustard/Moutarde, Soy/Soja)

56 g

Red Onion

Not included in your delivery

½ tbsp

Oil*

½ tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat25 g
Saturated Fat6 g
Carbohydrate62 g
Sugar15 g
Dietary Fiber5 g
Protein30 g
Cholesterol116 mg
Sodium1030 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
Measuring Cups
Measuring Spoons
Small pot
Small Bowl
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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 cups 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.

2

Meanwhile, core, then cut pepper into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl.)Thinly slice jalapeño into rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)

3

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.

4

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.

5

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.

6

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.