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Tex-Mex Turkey Bowls
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Tex-Mex Turkey Bowls

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.

Tags:
Quick
Family Friendly
Allergens:
Sulphites
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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

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*

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Nutrition Values

Calories690 kcal
Fat24 g
Saturated Fat6 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber8 g
Protein36 g
Cholesterol110 mg
Sodium1610 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

Medium Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

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.

Prep
2

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.

Cook turkey
3

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.

Cook peppers and green onions
4

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.

Finish rice
5

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.

Finish and serve
6

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.