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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
1 tbsp
Jerk Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¼ cup
Parboiled Rice
56 g
Yellow Onion, chopped
95 g
Pineapple
1 unit(s)
Hot Pepper
7 g
Cilantro
2 tbsp
Jerk Sauce
(May contain Sulphites, Milk, Soy)
28 g
Cashews, chopped
(Contains Cashews May contain Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Lime
Not included in your delivery
0.13 tsp
Sugar*
1 tbsp
Oil*
0.31 tsp
Salt*
0.06 tsp
Pepper*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
