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0 from 9 votes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 496 kcal
Course: Lunch , Dinner
Cuisine: Mexican

Ingredients

Cilantro Lime Rice
  • 1 cup white rice
  • ½ lime juiced
  • 1 ½ tablespoons cilantro roughly chopped
  • Watkins Mediterranean Sea Salt to taste
  • Watkins Organic Ground Black Pepper to taste
Citrus Slaw
  • ¼ cup sour cream
  • ½ lime juiced
  • 1 teaspoon garlic minced
  • 2 cups slaw mix
  • 1 tablespoon Jalapeño minced
  • ½ teaspoon Watkins Mediterranean Sea Salt
  • Watkins Organic Ground Black Pepper to taste
Ancho Chile Turkey
  • ½ tablespoon olive oil
  • 1 ½ teaspoon ancho chile powder
  • 1 ½ teaspoon Watkins Organic Onion Powder
  • 1 ½ teaspoon Watkins Organic Oregano Leaves
  • ¾ teaspoon Watkins Organic Garlic Powder
  • ¾ teaspoon smoked paprika
  • ½ 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
  • ½ cup cotija cheese grated
  • cilantro for garnish

Instructions

    Cup of Yum
  1. In a medium-sized pot over high heat, combine 1 ¾ 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.
  2. While the rice cooks, whisk together the sour cream, lime juice, and garlic. Add the jalapeño and slaw mix and toss to combine. Season with salt and pepper to taste and toss once more, then set aside.
  3. 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.
  4. 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 Information

Calories 496kcal (25%) Carbohydrates 49g (16%) Protein 35g (70%) Fat 19g (29%) Saturated Fat 6g (30%) Cholesterol 87mg (29%) Sodium 887mg (37%) Potassium 756mg (22%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 765IU (15%) Vitamin C 27.6mg (31%) Calcium 165mg (17%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 496

% Daily Value*

Calories 496kcal 25%
Carbohydrates 49g 16%
Protein 35g 70%
Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 87mg 29%
Sodium 887mg 37%
Potassium 756mg 16%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 765IU 15%
Vitamin C 27.6mg 31%
Calcium 165mg 17%
Iron 2.4mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.