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Middle Eastern-Inspired Turkey Bowls
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Middle Eastern-Inspired Turkey Bowls

Middle Eastern-Inspired Turkey Bowls

with Hummus and Savoury Rice

Creamy, spicy, tart, savoury – this delicious Middle Eastern-inspired dish has it all! Speedy shawarma-spiced rice is jewelled with roasted peppers and onions, then topped with fragrant turkey, hummus and marinated tomatoes.

Tags:
Quick
Allergens:
Sulphites
Sesame
Egg
Mustard

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

2 tbsp

Shawarma Spice Blend

(Contains Sulphites)

8 tbsp

Hummus

(Contains Sesame)

160 g

Sweet Bell Pepper

¾ cup

Basmati Rice

113 g

Yellow Onion

160 g

Tomato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tbsp

Garlic Puree

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

7 g

Parsley

Not included in your delivery

3.66 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

¼ tsp

Sugar*

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Nutrition Values

Calories1010 kcal
Fat57 g
Saturated Fat9 g
Carbohydrate88 g
Sugar9 g
Dietary Fiber9 g
Protein38 g
Cholesterol119 mg
Sodium860 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Whisk
Large Non-Stick Pan
Small Bowl

Instructions

Cook rice
1

Before starting, wash and dry all produce. Peel, then cut onion into 1/4-inch pieces.Heat a medium pot over medium heat. When hot, add 1/2 tbsp(1 tbsp) oil, then half the onions. Cook, stirring often, until onions soften slightly, 1-2 min. Add rice and 2 tsp (4 tsp) Shawarma Spice Blend. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. 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
2

Meanwhile core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Roughly chop parsley.

Marinate  tomatoes
3

Whisk together vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a large bowl. Add tomatoes and parsley. Season with salt and pepper, then toss to combine. Set aside.

Cook peppers
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp (2 tsp) oil, then peppers. Cook, stirring often, until tender-crisp, 4-5 min. Transfer peppers to a plate. Set aside.

Cook turkley
5

Heat the same pan over medium-high. When hot, add 1 tsp (2 tsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add half the garlic puree, remaining Shawarma Spice Blend, remaining onions and 2 tbsp (4 tbsp) water. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 2-3 min.

Finish and serve
6

Stir together mayo, remaining garlic puree and 1 tsp (2 tsp) water in a small bowl. Fluff rice with a fork, then season with salt and stir in peppers. Divide rice between bowls. Top with spiced turkey and marinated tomatoes. Drizzle any remaining dressing from the bowl over tomatoes. Dollop hummus over top, then drizzle garlic mayo over everything.