Cal Smart Middle East-Inspired Turkey
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Cal Smart Middle East-Inspired Turkey

Cal Smart Middle East-Inspired Turkey

with Almond Pilaf

You won't believe a meal this good is also calorie-conscious! A seasoned rice pilaf is accented with toasted almonds for some nutty crunch, while Middle Eastern-spiced turkey and veggies bring warm, earthy vibes to complete the dish!

Cal Smart is based on a per serving calculation of the recipe's kilocalorie amounts.

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

1 tbsp

Middle Eastern Spice Blend

(Contains Mustard)

160 g

Sweet Bell Pepper

200 g


2 tbsp

Tomato Sauce Base

¾ cup

Basmati Rice

1 tbsp

Chicken Stock Powder

(Contains Soy)

14 g

Almonds, sliced

(Contains Almonds)

7 g


1 unit

Garlic, cloves

Not included in your delivery

½ tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories650 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber6 g
Protein35 g
Cholesterol125 mg
Sodium950 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
Large Non-Stick Pan


Cook rice

Before starting, wash and dry all produce. Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, 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.

Prep and toast almonds

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, peel, then mince or grate garlic.Core, then cut pepper into 1/2-inch pieces.Halve zucchini lengthwise, then cut into 1/4-inch half-moonsWhen hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Transfer to a plate.

Cook veggies

Return the same pan to medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer veggies to another plate.

Cook turkey

Return the same pan to medium-high.Add 1/2 tbsp (1 tbsp) butter, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add tomato sauce base, Middle Eastern Seasoning and garlic. Season with pepper. Cook, stirring often, until fragrant, 30 sec.Add veggies and 3/4 cup (1 1/4 cups) water. Cook, stirring often, until sauce reduces slightly, 2-3 min. Season with salt and pepper, to taste.

Finish pilaf

Meanwhile, roughly chop parsley.Add half the almonds (use all for 4 ppl), half the parsley and 1/2 tbsp (1 tbsp) butter to rice. Fluff with a fork to combine until butter melts.

Finish and serve

Divide almond pilaf between plates. Top with turkey and veggies.Sprinkle remaining parsley over top.