Nutritionist's Pick: Cilantro-Lime Turkey and Brown Rice Bowls
with Almonds and Tomatoes0.0(0)
Calories
:
750 kcalProtein
:
37g proteinPreparation Time
:
30 minutesDifficulty
:
EasyHigh Protein
Very High Fibre
Allergens:
- Almonds
- Soy
- Sulphites
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- Sesame
- May contain traces of allergens
An exciting mix of flavours and textures makes this bowl anything but ordinary. Savoury turkey and tender brown rice form the base, while juicy tomatoes and toasted almonds add brightness and crunch. Finished with fragrant cilantro-lime drizzle, this nutritionist’s pick is balanced and satisfying. Ingredients: Ground turkey • Brown rice • Baby tomato • Thaw-friendly corn (corn, modified vinegar) • Lime • Shallot • Almonds • Cilantro • Garlic.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
250 g
Ground Turkey
1 cup
Quick Cook Brown Rice
1 unit(s)
Lime
113 g
Baby Tomatoes
7 g
Cilantro
1 unit(s)
Garlic, cloves
1 unit(s)
Shallot
113 g
Corn Kernels
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Calories750 kcal
Fat30 g
Saturated Fat4 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber8 g
Protein37 g
Cholesterol95 mg
Sodium260 mg
Potassium1150 mg
Calcium75 mg
Iron3 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 Spoons
•Measuring Cups
•Zester
•Large Bowl
•Whisk
•Large Non-Stick Pan
Cooking Steps
1
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
- Halve tomatoes.
- Roughly chop cilantro.
- Peel, then mince or grate garlic.
- Peel, then mince shallot.
- Zest, then juice half the lime. Cut remaining lime into wedges.
3
- In a large bowl, whisk together lime juice and 1 tbsp (2 tbsp) olive oil. Season with salt and pepper, if you like.
- Add tomatoes, shallots, half the lime zest and half the cilantro, then toss to coat. Set aside.
4
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- When the pan is hot, add turkey and corn. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add almonds and garlic. Cook for 2 min, stirring often, until fragrant. Season with salt and pepper, if you like.
5
- Fluff rice with a fork. Add remaining lime zest and remaining cilantro. Season with salt and pepper, if you like, then stir to combine.
- Divide rice between plates. Top with turkey mixture, then tomatoes.
- Squeeze a lime wedge over top.
