Fajita-Style Turkey Bowls

Bestseller

Very High Fibre

High Protein

Quick

Fajita-Style Turkey Bowls

with Basmati Rice and Lime Crema

10 min

Difficulty: 1/3

Mexican

Easy, quick and packed with flavour, this dish is a fiesta in a bowl! Bell peppers and green onions pair beautifully with tender turkey to create a fajita bowl amped up with smoky Mexican-style seasoning. Ingredients: Ground turkey • Sweet bell pepper • Basmati rice • Yellow onion • Roma tomato • Lime • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Measuring Spoons

Strainer

Zester

Large Bowl

Small Bowl

Large Non-Stick Pan

Aluminum Foil

Medium Pot

Measuring Cups

Tags

Very High Fibre

High Protein

Dinner-bowls

Quick

Latin-american-faves

Ingredients

Ground Turkey

250 g

Yellow Onion

0.5 unit(s)

Mexican Seasoning

16 g

Basmati Rice

0.75 cup

Green Onion

2 unit(s)

Sweet Bell Pepper

1 unit(s)

Tomato

1 unit(s)

Monterey Jack Cheese, shredded

0.5 cup

Garlic Salt

4 g

Lime

1 unit(s)

Sour Cream

43 mL

Pepper

0.125 tsp

Oil

2.5 tbsp

Salt

0.25 tsp

Preparation

Before starting, wash and dry all produce.
Using a strainer, rinse rice until water runs clear.
To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil.
Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/2-inch pieces.
Peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
Cut tomato into 1/2-inch pieces.
Thinly slice green onions.
Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
To a small bowl, add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream.
Season with salt and pepper, then stir to combine. Set aside.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
Carefully drain and discard excess fat.
Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water.
Cook for 1 min, stirring often, until fragrant.
Transfer turkey to a large bowl, then cover with foil to keep warm.

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining garlic salt.
Cook for 3-4 min, stirring often, until peppers are tender-crisp.

Meanwhile, fluff rice with a fork and fold in half the green onions, then season with salt.
Add 1 tbsp (2 tbsp) oil, then add rice to the pan with veggies.
Cook for 1-2 min, stirring occasionally, until liquid is absorbed and rice starts to brown.

Divide fajita rice between bowls. Top with turkey, tomatoes and remaining green onions.
Sprinkle cheese over top.
Dollop with lime crema.
Squeeze a lime wedge over top, if you like.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**

Nutrition per serving

810

kcal

Calories

Fat

Saturated Fat

Carbohydrate

Sugar

Dietary Fiber

Protein

130

Cholesterol

1670

Sodium

0.5

Trans Fat

950

Potassium

300

Calcium

Iron