Nutritionist's Pick: Smoky Turkey, Kale and Lentil Bowls
with DIY Salsa and AvocadoCalories
:
740 kcalProtein
:
47g proteinTotal
:
30 minutesDifficulty
:
EasyHigh Protein
Very High Fibre
New
Allergens:
- Sulphites
- May contain traces of allergens
- Gluten
- Wheat
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Egg
- Sulphites
- Fish
.
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 unit(s)
Lentils, canned
(May be present: Gluten, Wheat)
6 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
7 g
Cilantro
1 unit(s)
Lime
1 unit(s)
Tomato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Avocado
56 g
Kale, chopped
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Calories740 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate61 g
Sugar13 g
Dietary Fiber20 g
Protein47 g
Cholesterol95 mg
Sodium690 mg
Potassium1900 mg
Calcium100 mg
Iron7.5 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.
- Peel, then cut onion into 1/8-inch slices.
- To a small pot, add onions, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high. Once simmering, cook for 1-2 min stirring often, until sugar dissolves.
- Remove from heat. Transfer onions, including liquid, to a large bowl.
2
- Finely chop kale, discarding any large ribs and stems.
- Using a strainer, drain and rinse lentils.
- To the bowl of pickled onions, add lentils, kale and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Stir to combine. (NOTE: It's okay if onions are still warm!)
3
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut any remaining into wedges.
- Roughly chop cilantro.
- To a medium bowl, add tomatoes, lime juice, half the cilantro and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine.
4
- Heat a large non-stick pan over medium-high.
- When hot, add pepitas to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- While pepitas toast, core, then cut pepper into 1/2-inch pieces.
- Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.
5
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) olive oil, then turkey, peppers and Smoked Paprika-Garlic Blend. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Stir in lime zest.
6
- Divide lentil-kale mixture between bowls.
- Top with turkey, salsa and avocado.
- Sprinkle pepitas and remaining cilantro over top.
- Squeeze lime wedge over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The smoky turkey and pickled onions are well-received, though some found the overall dish a bit mild and the onion flavour dominant.
- Ease of prep: The recipe comes together in about 30 minutes, though several reviewers noted the number of components and dishes makes prep feel involved.
- Suggestions: Add jalapeño or cayenne to the salsa for more heat, and consider a lime crema or chipotle mayo on top to bring the bowl together. Some reviewers also found that roasted sweet potatoes added satisfying body to the dish.
- Leftovers: The bowl holds up well the next day, with flavours continuing to develop overnight.
- Portions: The lentil and vegetable base is generous and filling, making this a hearty meal for most appetites.
