Nutritionist's Pick: Smoky Turkey, Kale and Lentil Bowls

Balanced

Very High Fibre

High Protein

New

Nutritionist's Pick: Smoky Turkey, Kale and Lentil Bowls

with DIY Salsa and Avocado

10 min

Difficulty: 1/3

Canadian

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

30-min-or-less

Very High Fibre

Regional-specialty

High Protein

Dinner-bowls

New

Balanced

Ingredients

Ground Turkey

250 g

Lentils, canned

1 unit(s)

Smoked Paprika-Garlic Blend

6 g

Cilantro

7 g

Lime

1 unit(s)

Tomato

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Red Onion

1 unit(s)

Avocado

1 unit(s)

Kale, chopped

56 g

Pepitas

28 g

White Wine Vinegar

2 tbsp

Oil

1 tbsp

Sugar

1 tsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
Peel, then cut onion into 1/8-inch slices.
To a small pot, add onions, vinegar, 1 tbsp (2 tbsp) water and 1 tsp (2 tsp) sugar. Season with salt. Bring to a simmer over medium-high. Once simmering, cook for 1-2 min stirring often, until sugar dissolves.
Remove from heat. Transfer onions, including liquid, to a large bowl.

Finely chop kale, discarding any large ribs and stems.
Using a strainer, drain and rinse lentils.
To the bowl of pickled onions, add lentils, kale and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Stir to combine. (NOTE: It's okay if onions are still warm!)

Cut tomato into 1/4-inch pieces.
Zest, then juice half the lime. Cut any remaining into wedges.
Roughly chop cilantro.
To a medium bowl, add tomatoes, lime juice, half the cilantro and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Stir to combine.

Heat a large non-stick pan over medium-high.
When hot, add pepitas to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
While pepitas toast, core, then cut pepper into 1/2-inch pieces.
Peel, pit, then cut avocado into 1/2-inch pieces. Season with salt and pepper.

Reheat the same pan over medium-high.
When hot, add 1/2 tbsp (1 tbsp) olive oil, then turkey, peppers and Smoked Paprika-Garlic Blend. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
Stir in lime zest.