Cal Smart Southwest Turkey
with Fiesta Bean Salad and Lime Crema
This colourful salad is packed full of heart-healthy beans and crisp veggies, not to mention bold, fresh flavours! Be generous with your seasoning to give the beans extra oomph.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount
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.
Ingredients
340 g
Turkey Breast Portions
1 tbsp
Southwest Spice Blend
80 g
Tomato
56 g
Red Onion
1 unit
Garlic, cloves
7 g
Cilantro
1 unit
Lime
370 mL
Black Beans
3 tbsp
Sour Cream
(Contains Milk)
1 tsp
Chili Powder
160 g
Sweet Bell Pepper
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Heat a large non-stick pan over medium-high heat. While the pan heats, pat turkey dry with paper towels. Season with salt, pepper, half the Southwest Spice Blend and half the chili powder. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to an unlined baking sheet. Bake in the middle of the oven until cooked through, 8-10 min.**
While turkey bakes, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Add onions to a large bowl, then cover with water. Core, then cut pepper into 1/4-inch pieces. Cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic. Zest lime. Juice half the lime, then cut remaining lime into wedges. Roughly chop cilantro. Using a strainer, drain and rinse beans.
Using the strainer with beans, strain onions. Dry the large bowl with paper towels, then add peppers, tomatoes, cilantro, 1 tsp garlic, beans, onions, lime juice and half the lime zest. (NOTE: Reference garlic guide.) Sprinkle remaining chili powder and remaining Southwest Spice Blend over top. Season with salt and pepper, to taste. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top, then toss to combine.
Add sour cream and remaining lime zest to a small bowl. Squeeze a lime wedge (use 2 for 4 ppl) over top. Season with salt and pepper, to taste, then stir to combine.
Thinly slice turkey.
Divide bean salad between plates. Top with turkey. Dollop lime crema over top. Squeeze over a lime wedge, if desired.
