Turkey Mole Fajita Bowls

Dietitian Tip: Make additional turkey and toppings, and serve over salad greens for lunch throughout the week. Find a yogurt-based avocado ranch for a great dressing.

Recipe - Gourmet Garage Corporate

Prep Time20 Minutes

Servings4

Cook Time8 Minutes

Calories496

Ingredients

1 package (8.8 ounces) Wholesome Pantry Organic Brown Rice

1 tbs olive oil

1 medium poblano pepper, halved lengthwise and thinly sliced

1 medium red bell pepper, halved lengthwise and thinly sliced

1/4 cup mole sauce

1 1/2 cups chopped skinless leftover turkey breast meat

1 avocado, peeled, pitted and sliced

1/3 cup drained and rinsed reduced sodium black beans

1/3 cup fresh or thawed frozen corn kernels

1/3 cup pico de gallo

Fresh cilantro leaves for garnish (optional)

Directions

1. Prepare rice as label directs.

2. In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.

3. In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.

4. Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.

Nutritional Information

22 g Fat
3 g Saturated Fat
53 mg Cholesterol
478 mg Sodium
51 g Carbohydrates
9 g Fiber
8 g Sugars
3 g Added Sugars
29 g Protein

20 minutes

Prep Time

8 minutes

Cook Time

Servings

496

Calories

Shop Ingredients

Makes 4 servings

1 package (8.8 ounces) Wholesome Pantry Organic Brown Rice

Spicy Salmon Brown Rice Roll, 6 oz

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$8.99$1.50/oz

1 tbs olive oil

Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz

Add Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz to Favorites.Add Graza "Sizzle" Extra Virgin Cooking Olive Oil, 25.3 fl oz to Favorites.

$15.99$0.63/fl oz

1 medium poblano pepper, halved lengthwise and thinly sliced

Not Available

1 medium red bell pepper, halved lengthwise and thinly sliced

Garden Organic Sweet Red Bell Peppers, 2 count, 8 oz

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$7.99$0.80/oz

1/4 cup mole sauce

Not Available

1 1/2 cups chopped skinless leftover turkey breast meat

Boar's Head Ovengold Turkey Breast

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$15.99/lb$15.99/lb

1 avocado, peeled, pitted and sliced

Wholly Avocado Diced Avocado, 4 oz, 2 count

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$4.99$0.62/oz

1/3 cup drained and rinsed reduced sodium black beans

Green Valley Organics Black Beans, 15.5 oz

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$1.99$0.13/oz

1/3 cup fresh or thawed frozen corn kernels

Woodstock Organic Steamable Super Sweet Cut Corn, 12 oz

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$6.69$0.56/oz

1/3 cup pico de gallo

Not Available

Fresh cilantro leaves for garnish (optional)

Organic Cilantro, 1 each

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$2.99

Nutritional Information

22 g Fat
3 g Saturated Fat
53 mg Cholesterol
478 mg Sodium
51 g Carbohydrates
9 g Fiber
8 g Sugars
3 g Added Sugars
29 g Protein

Directions

1. Prepare rice as label directs.

2. In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.

3. In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.

4. Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.