Turkey Burrito Bowl
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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.

Preparation Time30 minutes
Cooking Time10 minutes


/ serving 4 people

500 g

Ground Turkey

1 unit(s)

Garlic, cloves

4 unit(s)

Green Onion

1.5 cup

Basmati Rice

20 g


4 unit(s)

Sour Cream

2 unit(s)


227 g

Baby Tomatoes

2 unit(s)


2 tbsp

Mexican Seasoning

(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)

227 g

Corn Kernels


Nutrition Values

Calories220 kcal
Fat11 g
Saturated Fat3 g
Carbohydrate5 g
Sugar1 g
Dietary Fiber2 g
Protein24 g
Cholesterol110 mg
Sodium330 mg
Trans Fat0.1 g
Potassium400 mg
Calcium75 mg
Iron1.5 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.



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


Add the rice to the boiling water. Reduce the heat to low. Cook, still covered, until the rice is tender and the water has been 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 the turkey. Season with salt and pepper. Cook, breaking up the turkey into smaller pieces, until golden-brown, 6-8 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**)


Add the corn to the same pan and cook until the corn is golden-brown, 3-5 min. Stir in the Mexican seasoning, garlic and 1/2 cup water. Cook until fragrant, 1-2 min.


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


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

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