Mediterranean-Style Ground Turkey Bowls
with Olive-Tomato Bulgur and VeggiesCalories
:
650 kcalProtein
:
36g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Wheat
- Sesame
- Egg
- Mustard
- Gluten
- May contain traces of allergens
- Wheat
- Milk
- Sulphites
- Egg
- Fish
- Tree nuts
- Mustard
- Crustaceans
- Soy
- Sesame
- Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
250 g
Ground Turkey
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
7 g
Dill
30 g
Mixed Olives
(May be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
4 tbsp
Hummus
(Contains: Sesame May be present: Gluten, Wheat, Milk, Sulphites, Egg, Fish, Mustard, Crustaceans, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Gluten, Wheat, Milk, Sulphites, Fish, Mustard, Crustaceans, Soy, Sesame)
7 g
Mediterranean Spice Blend
(May be present: Wheat, Milk, Sulphites, Tree nuts, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories650 kcal
Fat33 g
Saturated Fat4.5 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber9 g
Protein36 g
Cholesterol105 mg
Sodium990 mg
Trans Fat0.1 g
Potassium1200 mg
Calcium75 mg
Iron3.5 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.
Cooking Steps
1
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
2
- Meanwhile, over a medium bowl, drain olives, reserving brine (NOTE: Brine will be used in steo 6). Roughly chop olives.
- Core, then cut pepper into 1/4-inch pieces.
- Cut tomatoes into 1/4-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter-moons.
- In a small bowl, combine mayo, hummus and 2 tsp (4 tsp) water. Season with salt and pepper.
3
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) olive oil, then peppers and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. Season with salt and pepper.
- Transfer to a plate, covered to keep warm.
4
- Increase heat to medium-high.
- To the same pan, add 1/2 tbsp (1 tbsp) olive oil, then turkey. Cook 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt, pepper and Mediterranean Spice Blend.
5
- Fluff, bulgur with a fork, stir in olives, reserved olive brine, tomatoes and half the Dill.
6
- Divide bulgur, turkey and veggies between bowls.
- Dollop with creamy hummus, then sprinkle remaining Dill over top.
