In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Turkey taco bowls with brown rice, black beans, and pico de gallo
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 550 Calories/Serving
30–45 Minutes
We’re suckers for taco puns. But when you’ve got hearty taco bowls filled with black beans, pico de gallo, and other tasty Tex-Mex fixings, there’s just so much to taco ’bout.
In your bag
- 10 ounces ground turkey
- ½ cup quick-cooking long-grain brown rice
- 2 organic Roma or other tomatoes
- 1 organic red onion
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- Your choice of protein
- Sunbasket taco seasoning (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 1 cup cooked black beans
- ¼ cup Wholly guacamole
Nutrition per serving
Calories 550, Total Fat 18g (23% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 290mg (13% DV), Total Carb. 69g (25% DV), Fiber 10g (36% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the rice
In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the pico de gallo.
2
Make the pico de gallo
- Cut away the cores from the tomatoes; coarsely chop the tomatoes.
- Peel and coarsely chop the onion; measure out ¼ cup [½ cup] and finely chop for the pico de gallo. Set aside the remaining coarsely chopped onion for your protein.
- Juice the lime.
- Coarsely chop the cilantro.
In a medium bowl, stir together the tomatoes, finely chopped onion, cilantro, and 2 tablespoons [¼ cup] lime juice; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
3
Prep your protein
Ground meat (including plant-based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate.
Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes.
Plant-based chicken: Pat the plant-based chicken dry with a paper towel; cut any large pieces in half.
4
Cook your protein
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the coarsely chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add your protein and taco seasoning and season with salt and pepper. Cook, stirring and breaking up the ground meat if using, until the protein is browned and cooked through, 2 to 4 minutes for shrimp, 4 to 6 minutes for tofu or plant-based chicken, and 5 to 7 minutes for ground meat. Transfer to a plate. Do not clean the pan. While your protein is cooking, prepare the beans.
5
Prep and cook the beans
- Rinse the black beans.
In the same pan used for your protein, stir in the beans and 2 tablespoons [¼ cup] water and cook over medium-high heat until the beans are heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the rice to individual bowls. Top with your protein, beans, guacamole, and pico de gallo and serve.
Kids Can!
- Measure the onion.
- Juice the lime.
- Stir the pico de gallo.
- Rinse the black beans.
- Top the bowls with guacamole and pico de gallo.