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Nutritionist's Pick: Smoky Turkey, Kale and Lentil Bowls

Nutritionist's Pick: Smoky Turkey, Kale and Lentil Bowls

with DIY Salsa and Avocado
0.0(0)
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Calories
: 
740 kcal
Protein
: 
47g protein
Difficulty
: 
Easy
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.
serving amount

250 g

Ground Turkey

1 unit(s)

Lentils, canned

(Contains: May contain traces of allergens, Gluten, Wheat)

6 g

Smoked Paprika-Garlic Blend

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

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

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

2 tbsp

White Wine Vinegar

(Contains: May contain traces of allergens, Sulphites, 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*

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

Pickle onions
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. 
Marinate kale and lentils
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!)
Finish prep and make salsa
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.
Toast pepitas
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.
Cook turkey
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.
Finish and serve
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.

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