Cal Smart Chipotle 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Enchilada Spice Blend
Sweet Bell Pepper
White Wine Vinegar
Chicken Broth Concentrate
(Contains Egg, Milk, Mustard, Soy)
Not included in your delivery
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 rice 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 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 (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 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 (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.
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.
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.