Cal Smart Cheesy Turkey and Pepper Bowls
with Lime Crema and Sweet Potatoes- Milk
- Sulphites
- Mustard
- Milk
- Sulphites
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Gluten
- Fish
- Egg
- Crustaceans
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Ingredients
250 g
Ground Turkey
2 unit(s)
Sweet Potato
1 unit(s)
Sweet Bell Pepper
½ unit(s)
Red Onion
43 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
8 g
Enchilada Spice Blend
(Contains: Sulphites May be present: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Lime
7 g
Cilantro
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
1.5 tbsp
Oil*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F.
Wash and dry all produce. - Cut sweet potatoes into 1/4-inch rounds.
- To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 2 tsp (4 tsp) Enchilada Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 15-18 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 servings).
- To another parchment-lined baking sheet, add peppers, onions and 1/2 tbsp (1 tbsp) oil. Season with remaining Enchilada Spice Blend, salt and pepper, then toss to combine.
- Roast in the top of the oven for 10-14 min, until tender.
- Finely chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- To a small bowl, add sour cream, lime zest, 1/2 tbsp (1 tbsp) lime juice and half the cilantro. Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to the crema, if you like!)
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Tex-Mex Paste and 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring often, until fragrant and combined.
- Divide sweet potatoes between bowls.
- Top with veggies, then turkey.
- Dollop crema over top, then sprinkle cheese and remaining cilantro over top.
- Squeeze a lime wedge over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
