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Turkey Burrito Bowls with Pico De Gallo and Green Onion Rice

Tasty turkey takes centre stage with green onion and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great extra!

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Prep: 25 mins
Cook: 25 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 250 gr ground turkey
  • 1 tbsp garlic puree
  • 1 green onion
  • 0.75 cups basmati rice
  • 160 gr tomato
  • 1 lime
  • 113 gr corn kernels
  • 3 tbsp sour cream
  • 3 tbsp guacamole
  • 2 tbsp mexican seasoning
  • 0.5 tbsp oil*
  • 0.125 tsp pepper*
  • 0.375 tsp salt*
  • 500 gr ground turkey
  • 2 tbsp garlic puree
  • 2 green onions
  • 1.5 cup basmati rice
  • 320 gr tomato
  • 2 limes
  • 227 gr corn kernels
  • 6 tbsp sour cream
  • 6 tbsp guacamole
  • 4 tbsp mexican seasoning
  • 1 tbsp oil*
  • 0.25 tsp pepper*
  • 0.75 tsp salt*

Instructions

  1. Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut tomato into 1/2-inch pieces.Zest, then juice lime. Thinly slice green onion, keeping green and white parts separate.
  2. Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
  3. Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
  4. Add corn to the pan with turkey. Cook, stirring occasionally, until corn is golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water. Cook, stirring often, until fragrant, 1-2 min.
  5. Combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.) Add tomatoes, green onion whites and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)
  6. Fluff rice with a fork, then add remaining lime zest and remaining green onions. Season with salt, then stir to combine. Divide rice between bowls, then top with turkey mixture and pico de gallo. Dollop lime crema and guacamole over top.