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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
6 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
¾ cup
Basmati Rice
7 g
Cilantro
1 unit(s)
Sour Cream
1 unit(s)
Lime
113 g
Baby Tomatoes
1 unit(s)
Avocado
1 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
113 g
Corn Kernels
Not included in your delivery
tsp
Salt and Pepper*
tbsp
Oil*
Nutrition Values
Utensils
Instructions
Add 3 cups water to a medium pot,. 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.
To boiling water, add rice. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
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.**
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.
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 and stir together. (NOTE: This is your pico de gallo!)
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.
