Cilantro Lime Turkey and Brown Rice Bowls

Name: Cilantro Lime Turkey and Brown Rice Bowls with Almonds
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 250 g Ground Turkey; 1 cup Quick Cook Brown Rice; 1 unit(s) Lime; 113 g Baby Tomatoes; 7 g Cilantro; 1 unit(s) Garlic, cloves; 1 unit(s) Shallot; 113 g Corn Kernels; 28 g Almonds, sliced; 2 tbsp Oil*

with Almonds

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Fresh, zesty, and totally satisfying, this bowl features lean ground turkey infused with bright cilantro and lime. It is served over nutty brown rice and topped with juicy baby tomatoes, sweet corn, and crunchy almonds. A drizzle of lime and olive oil dressing adds the perfect citrusy finish. Simple, clean ingredients!

Tags:

Healthy

Allergens:

Almonds

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

1 cup

Quick Cook Brown Rice

1 unit(s)

Lime

113 g

Baby Tomatoes

7 g

Cilantro

1 unit(s)

Garlic, cloves

1 unit(s)

Shallot

113 g

Corn Kernels

28 g

Almonds, sliced

(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)

Not included in your delivery

2 tbsp

Oil*

Nutrition Values

Calories760 kcal

Fat33 g

Saturated Fat6 g

Carbohydrate85 g

Sugar9 g

Dietary Fiber8 g

Protein36 g

Cholesterol110 mg

Sodium100 mg

Trans Fat0.1 g

Potassium1100 mg

Calcium150 mg

Iron3.5 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.

Cooking Steps

Before starting, wash and dry all produce.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Halve tomatoes.
Roughly chop cilantro.
Peel, then mince or grate garlic.
Peel, then mince shallot.
Zest, then juice half the lime. Cut remaining lime into wedges.

In a large bowl, whisk together lime juice, 1 tbsp (2 tbsp) olive oil. Season with salt and pepper if desired.
Add tomatoes, shallots, half the lime zest and half the cilantro, then toss to coat. Set aside.

In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high.
When the pan is hot, add turkey and corn. Cook for 3-5 min, breaking up turkey into smaller pieces until no pink remains.**
Add almonds and garlic. Cook for 2 min, stirring often, until fragrant. Season with salt and pepper, if desired.

Fluff rice with a fork. Add remaining lime zest and remaining cilantro. Season with salt and pepper if desired, then stir to combine.
Divide rice between plates. Top with turkey mixture, then the tomatoes.
Squeeze a lime wedge overtop.