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Turkey Burrito Bowls
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Turkey Burrito Bowls

Turkey Burrito Bowls

with Pico De Gallo and Green Onion-Lime Rice

Tasty turkey takes centre stage with green onion-lime rice as its co-star. The fresh DIY pico de gallo makes a great extra in this soon-to-be award-winning dish!

Tags:
Quick
Family Friendly
Allergens:
Milk

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

Preparation Time25 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

1 tbsp

Garlic Puree

4 unit

Green Onion

¾ cup

Basmati Rice

113 g

Baby Tomatoes

1 unit

Lime

½ can

Canned Corn

6 tbsp

Sour Cream

(Contains Milk)

3 tbsp

Guacamole

2 tbsp

Mexican Seasoning

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Pepper*

0.38 tsp

Salt*

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Nutrition Values

Calories760 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate97 g
Sugar11 g
Dietary Fiber8 g
Protein38 g
Cholesterol110 mg
Sodium1250 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

Medium Pot
Paper Towel
Strainer
Zester
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Small Bowl

Instructions

Prep
1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Meanwhile, quarter tomatoes. Zest, then juice lime. Thinly slice green onions. Drain and rinse corn, then pat dry with paper towels.

Cook rice
2

Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook turkey
3

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Finish turkey
4

Add half the corn (use all for 4 ppl) to the pan with turkey. Cook, stirring occasionally, until corn is golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp water (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min.

Make condiments
5

Combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.) Add tomatoes, half the green onions and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)

Finish and serve
6

Fluff rice with a fork, then add remaining green onions and remaining lime zest. Season with salt, then stir to combine. Divide rice between bowls, then top with turkey mixture and pico de gallo. Dollop lime crema and guacamole over top.