Spicy Turkey Rice Bowl
This spicy turkey rice bowl with avocado crema is an easy and delicious weeknight dinner recipe.
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Servings: 4
Calories: 677kcal
Equipment
- Small pot with lid
Ingredients
- 2 teaspoons neutral oil
- 1 pound ground turkey
- 2 tablespoons butter
- 8 ounces baby bella mushrooms (sliced)
- 1 yellow onion (peeled and diced)
- 3 bell peppers (trimmed, seeded, and diced)
- 1 tablespoon chili powder
- 1 tablespoon adobo powder
- 2 teaspoons sweet paprika
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne powder (plus more to taste)
- 1 orange (juiced)
- ½ cup water or chicken stock
- Salt and pepper to taste
- Cooked white rice (for serving)
Avocado crema:
- 1 jalapeño (seeds removed if preferred)
- ½ cup fresh cilantro leaves
- 2 avocados
- 1 lime (juiced)
- 1 cup sour cream
- Salt to taste
Instructions
Brown the turkey:
- Heat the neutral oil in a wide pot over medium high heat. Once hot, add the ground turkey and cook for 15 minutes until cooked through. Season with salt and pepper and transfer to a bowl.
Cook the mushrooms:
- Melt the butter into the pot and add the mushrooms. Cook, stirring occasionally, for 12-15 minutes or until the mushrooms turn a deep golden brown. Season with salt and transfer the bowl with the turkey.
Cook the aromatics:
- Add the onions to the pot and cook 5 minutes. Add the diced bell peppers and cook an additional 5 minutes.
Bloom the spices:
- Add the chili powder, adobo, sweet and smoked paprika, and cayenne powder and toss to coat the onions and peppers in the spices. Cook for 45 seconds.
Finish the turkey:
- Add the cooked turkey and mushrooms to the pot. Add the orange juice and toss to coat. Add the water and bring it to a boil. Once bubbly, reduce heat to low and simmer for 15 minutes.
Prepare the avocado crema:
- Combine all of the ingredients except the salt in a food processor. Blend until completely smooth. Taste and season with salt. Add water, if you prefer a thinner consistency.
Nutrition
Calories: 677kcal | Carbohydrates: 56g | Protein: 36g | Fat: 37g | Sodium: 205mg | Fiber: 12g | Sugar: 12g | Vitamin C: 150mg
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