avec pois chiches, maïs, poivrons et crème sure acidulée
Allergens
Tags
Dinde hachée
250 g
Poivron
1 unit(s)
Lime
1 unit(s)
Coriandre
7 g
Pois chiches
1 unit(s)
Maïs en grains
113 g
Assaisonnement mexicain
8 g
Crème sure
86 mL
Base de sauce tomate
2 tbsp
Mélange printanier
28 g
Huile
2.5 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Before starting, wash and dry all produce.
- Drain and rinse chickpeas.
- Zest, then juice half lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- Core, then cut pepper into 1/2-inch pieces.
- Rough chop cilantro.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil and chickpeas. Season with half the Mexican Seasoning. Cook for 5-6 min, stirring occasionally, until chickpeas are golden. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe pan clean.
- Meanwhile, in a medium non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high. When the pan is hot, add turkey. Cook for 3-5 min, breaking up the turkey into smaller pieces, until no pink remains.** Add remaining Mexican Seasoning, tomato sauce base and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
- Heat the same large non-stick from from step 2 over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, corn and peppers. Cook for 4-5 min, stirring often, until tender. Season with salt, pepper, half the lime zest and half the cilantro.
- To a small bowl, add sour cream, remaining cilantro, 1 tsp (2 tsp) water, remaining lime zest, lime juice. Stir to combine. Season with salt and pepper.
- Divide chickpeas, veggies, spring mix and turkey between bowls.
- Drizzle zesty sour cream over top.
- Squeeze a lime wedge over top, if you desire.
700
kcal
Calories
33
g
Fat
7
g
Saturated Fat
61
g
Carbohydrate
13
g
Sugar
15
g
Dietary Fiber
42
g
Protein
110
mg
Cholesterol
1020
mg
Sodium
0.2
g
Trans Fat
1350
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
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