home iconhome iconRecipe Archive
arrow right iconarrow right icon
Mexican Recipes
Turkey Burrito Bowl

Turkey Burrito Bowl

with Avocado Pico De Gallo and Cilantro-Lime Rice

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.6 / 4 Ratingout of 1871 ratings
Read more

Tasty turkey takes center stage with cilantro-lime rice as its co-star. The Avocado Pico de Gallo makes a great extra in this soon-to-be award winning dish!

Allergens:Milk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

6 g

Garlic

2 unit

Green Onions

¾ cup

Basmati Rice

10 g

Cilantro

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 unit

Lime

113 g

Grape Tomatoes

1 unit

Avocado

1 tbsp

Mexican Seasoning

113 g

Corn Kernels

Not included in your delivery

1 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories786 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate89 g
Sugar6 g
Dietary Fiber8 g
Protein35 g
Cholesterol121 mg
Sodium631 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Zester
Garlic Press
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1 PREP
1 PREP
1

If you're lucky enough to have leftovers for the next day, tossing the chopped avocado with a bit of lime juice will keep them from oxidizing (turning brown). Wash and dry all produce.* In a medium pot, bring 1 1/2 cups water (dbl for 4 ppl) to a boil. Halve the tomatoes. Zest, then juice the lime(s). Peel, then mince or grate the garlic. Thinly slice the green onions. Finely chop the cilantro. Peel and cut the avocado(s) into 1/2- inch pieces.

2 COOK RICE
2 COOK RICE
2

Add the rice to the boiling water. Reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.

3 COOK TURKEY
3 COOK TURKEY
3

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then the turkey. Season with salt and pepper. Cook, breaking up the turkey into smaller pieces, until golden-brown, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**)

4 FINISH TURKEY
4 FINISH TURKEY
4

Add the corn to the pan and cook until the corn is golden-brown, 2-3 min. Reduce the heat to medium. Stir in the Mexican seasoning, garlic and 2 tbsp water (dbl for 4 ppl). Cook until fragrant, 1-2 min.

5 FINISH CONDIMENTS
5 FINISH CONDIMENTS
5

When the rice is done, fluff with a fork and season with salt. Stir in half the green onions, half the lime zest and half the cilantro. In a small bowl, combine the sour cream, half the lime juice and remaining lime zest. In a medium bowl, combine the tomatoes, avocado, remaining green onions, remaining cilantro and remaining lime juice. Season with salt and pepper.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide the rice between bowls and top with the turkey mixture and pico de gallo. Dollop with the lime crema.