avec salsa maison et avocat
Ingrédients : Lentilles (lentilles, eau, sel, chlorure de calcium, EDTA de disodium, acide citrique) • Dinde haché • Avocat • Poivron • Oignon rouge • Tomate Roma • Lime • Chou frisé • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Graines de citrouille • Coriandre • Mélange paprika fumé et ail (sulfites) (paprika fumé, poudre d'ail, dioxyde de silicium).
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Tags
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
- 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) 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.
- Divide lentil-kale mixture between bowls.
- Top with turkey, salsa and avocado.
- Sprinkle pepitas and remaining cilantro over top.
- Squeeze lime wedge over top.
740
kcal
Calories
36
g
Fat
5
g
Saturated Fat
61
g
Carbohydrate
13
g
Sugar
20
g
Dietary Fiber
47
g
Protein
95
mg
Cholesterol
690
mg
Sodium
0
g
Trans Fat
1900
mg
Potassium
100
mg
Calcium
7.5
mg
Iron
avec salsa maison et avocat
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