You know what I love? Ground turkey, because you can leave it in your freezer forever and sometimes you can find it on a big sale at Superstore and it’s super versatile and really healthy.
This Turkey Burrito Bowl serves about 8 normal sized people who like to eat, or maybe 16 really small people, or like 4 marathon runners. I dunno. For me it’s like 8, so that’s what I based the serving size and calories on. You’re welcome.
Turkey Burrito Bowl – Serves 8, 322 Calories (give or take)
- 1 Package of PC Blue Menu Minced Turkey
- 1/2 Pack of Old El Paso Taco Seasoning
Put your frying pan on the stove, turn that stove onto medium heat, if your pan sucks and the non-stick is all worn off make sure you spray it with cooking spray. Even if it’s not and you’re just anxious about burning it, spray it with cooking spray. Cool. Put your turkey in the pan and let it cook, making sure you break it up with a wooden spoon or something else and turning it frequently. When it’s all nice and sealed, drain the excess liquid out of the pan, into a separate container, like an old coffee tin. Don’t pour it down the drain. Apparently that’s not nice to do.
Then add your Old El Paso taco seasoning, put a bit of water into the pan, stir that seasoning in right nice into the ground turkey. Turn the burner to low and let it cook some more. You should probably cover it.
- 1 can of chickpeas
- 1 tbsp Olive Oil
- 1 pinch Chili Powder
- 1 pinch Salt
Drain the chickpeas into a colander and rinse them off. Put them in a fair sized container (which you probably bought at the Dollar store or stole from a potluck, you naughty person, you), add the olive oil, chilli powder and salt. Put the lid on and shake it up. That’s it.
Pico de Gallo
Ok I love this stuff, so listen closely
- 3 medium-to-large tomatoes (on-the-vine taste better IMO)
- 4 gloves garlic
- 1 cup cilanto
- 1/4 red onion
- 1 tbsp olive oil
- 1 pinch salt
- Juice from 2 limes
Chop the tomatoes into nice little salsa sized squares. Put those into another of your ill-gotten container. Dice those onions up and put those into your container. Garlic? Chopped, into the container. Cilantro, chop the heck out of that, into the container it goes. Lime juice? Container. Olive Oil and salt? You know the drill, container. Stir it all together and let it sit while you make the rest.
*Super fun side note* This stuff tastes ever better overnight! The longer it sits, the better it gets. Just, if you’re going to make it the night before, don’t eat it all before dinner. Or do, but then make more. I’m not the boss of you.
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1/3 Yellow Onion
- 3 Cloves Garlic
- 1/4 Cup Cilantro
- 1 tsp Chili Powder
- 1 tsp Cumin
Slice all of your peppers and your onion lengthwise, or into nice long strips. Chop up your garlic and throw that and your peppers into a frying pan that’s been sprayed. You can live on the edge a little if you want and not spray it, but I live with anxiety so….
Sautee your pepper, onion and garlic on a medium heat with the chlili powder and cumin until everything is not like too soft, but not raw either. You know what I mean? Like it shouldn’t fall apart, but you’re not eating raw onion. Throw in your cilantro and stir it all up together and turn that heat to low.
- 2 Cups Basmati Rice
- 2 3/4 Cups Water
Throw your rice and water in a pot, let it come to a boil and once it has, turn it down to a low heat and let it cook until it’s done. It should take about 15 minutes to cook. If you like stickier rice, you can add a bit more water. That’s really it. That’s how you make rice.
Ok, so at this point everything is complete! The rest is up to you. You can plate it all nice and Instagrammable like the picture and impress your friends and co-workers with your mad skills, or you can throw it all together in a mash like some sort of savage.
Garnish with 1/2 avocado and some lime.