Smoky Turkey and Lentil Bowls *Health Product Line balanced core*

Smoky Turkey and Lentil Bowls Health Product Line balanced core

Name: Smoky Turkey and Lentil Bowls *Health Product Line balanced core* with Kale and Avocado
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 250 g Ground Turkey; 1 unit(s) Lentils, canned; 6 g Smoked Paprika-Garlic Blend; 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; 1 tbsp White Wine Vinegar; 1.5 tbsp Oil*; 1 tsp Sugar*

with Kale and Avocado

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Allergens:

Sulphites

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

1 unit(s)

Lentils, canned

(May contain traces of: Gluten, Wheat)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: 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 contain traces of: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)

1 tbsp

White Wine Vinegar

(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

Not included in your delivery

1.5 tbsp

Oil*

1 tsp

Sugar*

Nutrition Values

Calories770 kcal

Fat40 g

Saturated Fat5 g

Carbohydrate61 g

Sugar13 g

Dietary Fiber20 g

Protein47 g

Cholesterol95 mg

Sodium550 mg

Trans Fat0 g

Potassium1900 mg

Calcium125 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.

Utensils

•Small pot

•Large Bowl

•Measuring Spoons

•Strainer

•Zester

•Medium Bowl

•Large Non-Stick Pan

Cooking Steps

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. Set aside in the fridge to cool.

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) oil. Season with salt and pepper, if desired. Stir to combine. (Note: It's okay if pickles are still warm!)

Core, then cut pepper(s) into 1/2-inch pieces.
Zest, then juice half the limes, cut remaining into wedges.
Roughly chop cilantro.
Peel, pit, then cut avocado into 1/2-inch pieces.
To a medium bowl, add tomatoes, lime juice, and half the cilantro. Season with salt and pepper, if desired. Stir to combine.

Heat a large non-stick pan over medium-high heat.
When hot, add peptias 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.

Reheat the same pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) olive oil then turkey and peppers. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper if desired.