something turkey *Health Product Line balanced core*
with Kale and Avocado
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
1 pièce(s)
Lentilles, en conserve
(Peut contenir : Gluten, Blé)
6 g
Mélange paprika fumé et ail
(Contient: Sulfites Peut contenir : Blé, Noix, Lait, Moutarde, Arachides, Sésame, Soya)
7 g
Coriandre
1 pièce(s)
Lime
1 pièce(s)
Tomate
1 pièce(s)
Poivron
1 pièce(s)
Oignon rouge
1 pièce(s)
Avocat
56 g
Chou frisé, haché
28 g
Graines de citrouille
(Peut contenir : Gluten, Noix, Lait, Moutarde, Arachides, Sésame, Soya, Oeuf, Sulfites)
2 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Blé, Lait, Moutarde, Sésame, Soya, Oeuf, Poisson)
Pas inclus dans votre livraison
1 cs
Huile*
1 cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Instructions
- 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.
