Tex-Mex Turkey Bowls
with Guacamole and Feta
Tonight, tuck into this bowl of punchy Mexican-inspired flavours! Turkey gets boosted by salsa and our Enchilada Spice Blend, while rice gets sautéed with bell peppers to give it a subtle sweetness. A dollop of ready-to-eat guac brings loads of flavour with little effort in the kitchen.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
3 tbsp
Guacamole
½ cup
Tomato Salsa
160 g
Sweet Bell Pepper
¾ cup
Basmati Rice
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
2 unit
Green Onion
80 g
Roma Tomato
1 unit
Lime
1 tsp
Garlic Powder
¼ cup
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
¼ tsp
Sugar*
1 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add rice, half the garlic powder, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces. Thinly slice green onions, keeping white and green parts separate. Cut half the lime into wedges (whole lime for 4 ppl). Cut tomato into 1/2-inch pieces. Add tomatoes to a medium bowl. Squeeze a lime wedge over top, then toss to coat.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add salsa and sprinkle remaining garlic powder, half the Enchilada Spice Blend and 1/4 tsp sugar (dbl for 4 ppl) into the pan. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste. Transfer turkey to a plate, then cover to keep warm.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Add green onion whites. Cook, stirring often, until slightly softened, 30 sec. Season with salt and pepper.
Add rice to the pan with peppers and green onions. Sprinkle remaining Enchilada Spice Blend over top. Cook, stirring constantly, until fragrant, 1-2 min. Season with salt and pepper, to taste.
Season tomatoes with salt and pepper, to taste, then toss to coat. Divide rice between bowls. Top with turkey and tomatoes. Dollop guacamole over top. Sprinkle with feta and remaining green onions. Squeeze a lime wedge over top, if desired.
