Choix du nutritionniste : Bols de dinde aux épices fumées, au chou frisé et aux lentilles

Équilibré

Très riche en fibres

Riche en protéines

Nouveau

Choix du nutritionniste : Bols de dinde aux épices fumées, au chou frisé et aux lentilles

avec salsa maison et avocat

10 min

Difficulté: 1/3

Canadienne

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

30-min-or-less

Très riche en fibres

Regional-specialty

Riche en protéines

Dinner-bowls

Nouveau

Balanced

Ingrédients

Dinde hachée

250 g

Lentilles, en conserve

1 unit(s)

Mélange paprika fumé et ail

6 g

Coriandre

7 g

Lime

1 unit(s)

Tomato

1 unit(s)

Poivron

1 unit(s)

Oignon rouge

1 unit(s)

Avocat

1 unit(s)

Chou kale, haché

56 g

Graines de citrouille

28 g

Vinaigre de vin blanc

2 tbsp

Huile

1 tbsp

Sucre

1 tsp

Sel

0.125 tsp

Poivre

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.