Turkey Burrito Bowl
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Turkey Burrito Bowl

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!

Allergens:
Milk

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

250 g

Ground Turkey

6 g

Garlic

2 unit

Green Onion

¾ cup

Basmati Rice

7 g

Cilantro

6 tbsp

Sour Cream

(Contains Milk)

1 unit

Lime

113 g

Grape Tomatoes

1 unit

Avocado

1 tbsp

Mexican Seasoning

113 g

Corn Kernels

Not included in your delivery

tbsp

Oil*

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Nutrition Values

Energy (kJ)3305 kJ
Calories790 kcal
Fat35 g
Saturated Fat10 g
Carbohydrate91 g
Sugar7 g
Dietary Fiber10 g
Protein36 g
Cholesterol130 mg
Sodium620 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.

Instructions

PREP
1

Before starting, wash and dry all produce. If you're lucky enough to have leftovers for the next day, tossing the chopped avocado with a bit of lime juice will keep it from oxidizing (turning brown). Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice limes. Thinly slice green onions. Finely chop cilantro. Peel, pit then cut avocados into 1/2- inch pieces. Peel, then mince or grate garlic.

COOK RICE
2

Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

COOK TURKEY
3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min.**

FINISH TURKEY
4

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

MAKE CONDIMENTS
5

Stir together sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema!) Add tomatoes, avocado, half the green onions, half the cilantro and remaining lime juice to a medium bowl. Season with salt and pepper. Toss together. (NOTE: This is your pico de gallo!)

FINISH AND SERVE
6

When rice is done, fluff with a fork and stir in remaining green onions, remaining lime zest and remaining cilantro. Season with salt. Divide rice between bowls and top with turkey mixture and pico de gallo. Dollop with lime crema.