Turkey Burrito Bowl
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Turkey Burrito Bowl

Turkey Burrito Bowl

with Avocado Pico De Gallo and Cilantro-Lime Rice

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
DifficultyEasy

Ingredients

/ serving 4 people

500 g

Ground Turkey

12 g

Garlic

4 unit

Green Onion

1.5 cup

Basmati Rice

14 g

Cilantro

12 tbsp

Sour Cream

(Contains Milk)

2 unit

Lime

227 g

Grape Tomatoes

2 unit

Avocado

2 tbsp

Mexican Seasoning

227 g

Corn Kernels

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2636 kJ
Calories630 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate91 g
Sugar7 g
Dietary Fiber10 g
Protein15 g
Cholesterol35 mg
Sodium540 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

Garlic Press
Zester
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

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 it from oxidizing (turning brown).

Wash and dry all produce.* In a medium pot, add 3 cups water. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice limes. Peel, then mince or grate garlic. Thinly slice green onions. Finely chop cilantro. Peel, pit then cut avocados into 1/2- inch pieces.

2 COOK RICE
2

To boiling water, add rice. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

3 COOK TURKEY
3

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

4 FINISH TURKEY
4

To turkey, add corn. Cook, stirring occasionally, until golden-brown, 2-3 min. Reduce heat to medium. Stir in Mexican seasoning, garlic and 1/4 cup water. Cook, stirring often, until fragrant, 1-2 min.

5 MAKE CONDIMENTS
5

In a small bowl, stir together sour cream, half the lime juice and half the lime zest. (NOTE: This is your lime crema!) In a medium bowl, add tomatoes, avocado, half the green onions, half the cilantro and remaining lime juice. Season with salt and pepper. Toss together. (NOTE: This is your pico de gallo!)

6 FINISH AND SERVE
6

When rice is done, fluff with a fork and stir in remaining green onions, remaining lime zest and remaining cilantro. Season with salt. Divide rice between bowls and top with turkey mixture and pico de gallo. Dollop with lime crema.