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Easy Turkey Burrito Bowl Recipe

Smoky ancho chile turkey meets zippy cilantro lime rice, topped with a crunchy citrus crema slaw, creamy avocado and grated cotija cheese for a dinner that's ready in under 30 minutes!
Course Dinner, Lunch
Cuisine Mexican
Keyword burrito bowl recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 496kcal
Author Karly

Ingredients

Cilantro Lime Rice

  • 1 cup white rice
  • 1/2 lime juiced
  • 1 1/2 tablespoons cilantro roughly chopped
  • Watkins Mediterranean Sea Salt to taste
  • Watkins Organic Ground Black Pepper to taste

Citrus Slaw

  • 1/4 cup sour cream
  • 1/2 lime juiced
  • 1 teaspoon garlic minced
  • 2 cups slaw mix
  • 1 tablespoon jalapeno minced
  • 1/2 teaspoon Watkins Mediterranean Sea Salt
  • Watkins Organic Ground Black Pepper to taste

Ancho Chile Turkey

  • 1/2 tablespoon olive oil
  • 1 1/2 teaspoon ancho chile powder
  • 1 1/2 teaspoon Watkins Organic Onion Powder
  • 1 1/2 teaspoon Watkins Organic Oregano Leaves
  • 3/4 teaspoon Watkins Organic Garlic Powder
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon Watkins Mediterranean Sea Salt
  • Watkins Organic Ground Black Pepper to taste
  • 1 teaspoon garlic minced
  • 2 teaspoons apple cider vinegar
  • 1 lb lean ground turkey
  • 1 avocado sliced
  • 1/2 cup cotija cheese grated
  • cilantro for garnish

Instructions

  • In a medium-sized pot over high heat, combine 1 3/4 cups water with the rice and bring to a boil. Reduce heat to a simmer, cover, and let cook for 15-20 minutes, or until water is fully absorbed. Remove pot from heat and stir in the lime juice and cilantro. Season with salt and pepper and set aside, covered, until ready to plate.
  • While the rice cooks, whisk together the sour cream, lime juice, and garlic. Add the jalapeƱo and slaw mix and toss to combine. Season with salt and pepper to taste and toss once more, then set aside.
  • Heat a large skillet over medium-high heat and add the olive oil. Add the turkey seasonings to a small bowl and whisk to combine. Add the apple cider vinegar and mix to make a paste. Add the paste to the turkey and mix until thoroughly combined. Once the olive oil is shimmering, add the turkey and cook, breaking it into small pieces as it cooks, until no longer pink, around 6 minutes. Remove from heat.
  • Divide the rice between 4 bowls, then top with the turkey and slaw. Add slices of avocado and a tablespoon of cotija cheese to each bowl. Enjoy immediately.

Notes

Forgot to pick up some ingredients? You can sub out the fresh cilantro for Watkins Organic Cilantro Leaves instead, and you can also use Watkins Organic Paprika instead of smoked paprika, though you will lose a bit of the signature smoky flavor. It's delicious either way!

Nutrition

Calories: 496kcal | Carbohydrates: 49g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 887mg | Potassium: 756mg | Fiber: 6g | Sugar: 3g | Vitamin A: 15.3% | Vitamin C: 33.5% | Calcium: 16.5% | Iron: 13.3%