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Turkey Burrito Bowl

Turkey Burrito Bowl

with Avocado Pico De Gallo and Cilantro-Lime Rice

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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

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

6 g

Garlic

2 unit

Green Onion

¾ cup

Basmati Rice

10 g

Cilantro

6 tbsp

Sour Cream

(ContainsMilk)

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
per serving
per 100g
Energy (kJ)0 kJ
Calories786 kcal
Fat35 g
Saturated Fat9 g
Carbohydrate89 g
Sugar6 g
Dietary Fiber8 g
Protein35 g
Cholesterol121 mg
Sodium631 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
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

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

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

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

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

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

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