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!
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
500 g
Ground Turkey
4 unit(s)
Garlic, cloves
10 g
Green Onion
1.5 cup
Basmati Rice
14 g
Cilantro
4 unit(s)
Sour Cream
2 unit(s)
Lime
227 g
Baby Tomatoes
2 unit(s)
Avocado
2 tbsp
Mexican Seasoning
(May contain Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
227 g
Corn Kernels
Nutrition Values
Cooking Steps
Wash and dry all produce.* In a medium pot, add 3 cups water. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice limes. Peel, then mince or grate garlic. Thinly slice green onions. Finely chop cilantro. Peel and cut avocados into 1/2- inch cubes.
Add rice to the medium pot with boiling water. Reduce the heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then turkey. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**)
Add corn to the same pan and cook, stirring occasionally, until corn is golden-brown, 2-3 min. Reduce the heat to medium. Stir in Mexican seasoning, garlic and 4 tbsp water. Cook, stirring often, until fragrant, 1-2 min.
In a small bowl, stir together sour cream, half the lime juice and half the lime zest. (NOTE: This is your lime crema!) In a medium bowl, add tomatoes, avocado, half the green onions, half cilantro and remaining lime juice. Season with salt and pepper. Toss together. (NOTE: This is your pico de gallo!)
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.
