with Green Onion Rice
This hearty turkey bowl is full of wholesome goodness! We even snuck some spinach into the turkey mix for an added veggie boost. Pickled radishes and a sweet and spicy chipotle-honey sauce brighten each bite. Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount.
Allergens
Utensils
Tags
Ground Turkey
250 g
Garlic Salt
1 tsp
Basmati Rice
0.75 cup
Mini Cucumber
1 unit(s)
Green Onion
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Spinach
28 g
Chipotle Sauce
2 tbsp
Honey
1 unit(s)
Enchilada Spice Blend
1 tbsp
White Wine Vinegar
1 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
2 tsp
- Add 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice cucumber.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Combine chipotle sauce and 2 tsp (4 tsp) honey in a small bowl.
- Add vinegar, remaining honey, 1 tbsp (2 tbsp) water and a pinch of salt to a medium microwavable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add cucumbers to pickling liquid. Season with pepper, then stir to combine.
- Place in the fridge to cool.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper.
- Cook, stirring occasionally, until tender, 4-5 min.
- Remove from heat, then transfer to a plate.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then turkey. Season with remaining garlic salt and pepper.
- Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add 1 tbsp (2 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min.
- Remove from heat.
- Fluff rice with a fork, then stir in half the green onions.
- Divide green onion rice between bowls.
- Top with turkey, peppers, cucumbers and some pickling liquid.
- Drizzle chipotle-honey sauce over top.
- Sprinkle with remaining green onions.
610
kcal
Calories
17
g
Fat
3.5
g
Saturated Fat
81
g
Carbohydrate
15
g
Sugar
5
g
Dietary Fiber
32
g
Protein
110
mg
Cholesterol
1200
mg
Sodium
0.1
g
Trans Fat
900
mg
Potassium
175
mg
Calcium
5
mg
Iron
