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Mexican Recipes
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/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

7 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

tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories800 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate91 g
Sugar7 g
Dietary Fiber10 g
Protein37 g
Cholesterol115 mg
Sodium580 mg
Instructions
Instructionsarrow up iconarrow up icon
PREP
PREP
1

Before starting, wash and dry all produce. 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). Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice limes. Thinly slice green onions. Finely chop cilantro. Peel, pit then cut avocados into 1/2- inch pieces. Peel, then mince or grate garlic.

COOK RICE
COOK RICE
2

Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

COOK TURKEY
COOK TURKEY
3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min.**

FINISH TURKEY
FINISH TURKEY
4

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

MAKE CONDIMENTS
MAKE CONDIMENTS
5

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

FINISH AND SERVE
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