Smoky Turkey and Lentil Bowls
with Kale and Avocado
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Wheat, Tree nuts, 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: Gluten, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Egg, Sulphites)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Wheat, Milk, Mustard, Sesame, Soy, Egg, Fish)
Not included in your delivery
1 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
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.
- 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. Stir to combine. (Note: It's okay if onions are still warm!)
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the limes, cut remaining into wedges.
- Roughly chop cilantro.
- To a medium bowl, add tomatoes, lime juice, half the cilantro and 1/8 tsp (1/4 tsp). Season with salt and pepper. 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.
- While pepitas toast, core, then cut pepper into 1/2-inch pieces.
- Peel, pit, then cut avocado into 1/2-inch pieces. Season with alt and pepper.
- Reheat the same pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) olive oil then turkey peppers and Smoked-Paprika Spice 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.
- Divide lentil-kale mixture between bowls.
- Top with turkey, salsa and avocado.
- Sprinkle pepitas and remaining cilantro overtop.
- Squeeze a wedge of lime over top.
