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Caribbean-Inspired Turkey Bowls
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Caribbean-Inspired Turkey Bowls

Caribbean-Inspired Turkey Bowls

with Cashews and Pineapple Salsa

Inspired by Caribbean cuisine, these bowls bring a bit of sunshine to brighten up a grey day! Turkey tossed with mildly spiced poblanos and our Jerk Spice Blend has just the right amount of little heat. Sweet pineapple salsa balances out the flavours!

Low CO2
Cashews/Noix de cajou

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

Preparation Time25 minutes


serving amount

250 g

Ground Turkey

1 tbsp

Jerk Spice Blend

¾ cup

Parboiled Rice

56 g

Onion, chopped

95 g


160 g

Hot Pepper

7 g


2 tbsp

Jerk Sauce

28 g

Cashews, chopped

(Contains Peanuts, Cashews/Noix de cajou)

½ unit


Not included in your delivery

1 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.31 tsp


0.06 tsp



Nutrition Values

Calories710 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate79 g
Sugar10 g
Dietary Fiber4 g
Protein34 g
Cholesterol125 mg
Sodium690 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
Medium Bowl


Cook rice

Before starting, wash and dry all produce. Stir together rice, 1/4 tsp salt and 1 1/4 cups water (dbl both for 4 ppl) in 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, 15-18 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, finely chop 1/2 tbsp onions (dbl for 4 ppl).Cut pineapple into 1/4-inch pieces.Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Finely chop cilantro.Juice half the lime (whole lime for 4 ppl).Roughly chop cashews.

Make pineapple salsa

Heat a large non-stick pan over medium-high heat. While the pan heats, combine pineapples, finely chopped onions, lime juice, half the cilantro and 1/8 tsp sugar (dbl for 4 ppl) in a medium bowl. Toss to combine. Set aside.

Cook turkey and veggies

When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and remaining onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add poblanos, then season with salt and pepper. Cook, stirring occasionally, until poblanos soften slightly, 2-3 min.

Sauce turkey and veggies

Add Jerk Spice Blend, jerk sauce and 3 tbsp water (1/3 cup for 4 ppl). Cook, stirring often, until poblanos are tender-crisp and sauce thickens slightly, 1-2 min.

Finish and serve

Add remaining cilantro and 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff with a fork until melted.Divide rice between bowls. Top with turkey and pineapple salsa. Sprinkle cashews over top.