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Caribbean-Inspired Turkey Bowls
with Cashews and Pineapple Salsa
Inspired by Caribbean cuisine, these bowls bring a bit of sunshine to brighten up a grey day! Turkey tossed with mildly spiced poblanos and our Jerk Spice Blend has just the right amount of little heat. Sweet pineapple salsa balances out the flavours!
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
1 tbsp
Jerk Spice Blend
¾ cup
Parboiled Rice
56 g
Onion, chopped
95 g
Pineapple
160 g
Hot Pepper
7 g
Cilantro
2 tbsp
Jerk Sauce
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
½ unit
Lime
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Sugar*
0.31 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Stir together rice, 1/4 tsp salt and 1 1/4 cups water (dbl both for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, finely chop 1/2 tbsp onions (dbl for 4 ppl).Cut pineapple into 1/4-inch pieces.Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Finely chop cilantro.Juice half the lime (whole lime for 4 ppl).Roughly chop cashews.
Heat a large non-stick pan over medium-high heat. While the pan heats, combine pineapples, finely chopped onions, lime juice, half the cilantro and 1/8 tsp sugar (dbl for 4 ppl) in a medium bowl. Toss to combine. Set aside.
When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then turkey and remaining onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add poblanos, then season with salt and pepper. Cook, stirring occasionally, until poblanos soften slightly, 2-3 min.
Add Jerk Spice Blend, jerk sauce and 3 tbsp water (1/3 cup for 4 ppl). Cook, stirring often, until poblanos are tender-crisp and sauce thickens slightly, 1-2 min.
Add remaining cilantro and 1 tbsp butter (dbl for 4 ppl) to the pot with rice, then fluff with a fork until melted.Divide rice between bowls. Top with turkey and pineapple salsa. Sprinkle cashews over top.
