Mexican · Dinner
Turkey and Rice Bowl with Chocolate Chili Sauce (High-Protein)
A Mexican-inspired bowl layers seared ground turkey and black beans in a chocolate-tinged chili sauce over cilantro-lime rice, finished with cotija, avocado and pumpkin seeds. Ancho and chipotle build smoky depth, cocoa rounds out bitterness, and the beans push protein and fibre well past a standard turkey bowl.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
729Calories
54.2gProtein
34.7gFat
52gCarbs
6.3gSugar
12.8gFiber
950mgSodium
152mgChol
10.2gSat Fat
1478mgPotassium
318mgCalcium
6.8mgIron
2.1mcgVitamin B12
10.4mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the onion and garlic, mince the chipotle, chop the cilantro, and slice the avocado. Measure the cocoa powder, cumin, and smoked paprika.
2
Sauté
Heat olive oil in a skillet over medium heat. Cook onion and garlic for 3 minutes until translucent and fragrant.
3
Sear
Add ground turkey, break apart, and cook over medium-high heat for 6 minutes until no pink remains and edges turn golden.
4
Simmer
Stir in chipotle, cumin, and paprika; cook 1 minute. Add tomato paste, cocoa powder, chicken stock, and black beans. Simmer 8 minutes until sauce thickens.
5
Plate
Spoon rice into bowl, ladle chili over top, scatter cotija, avocado, pumpkin seeds, and cilantro across surface. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground turkey
- 170g170g cooked black beans
- 200g200g cooked white rice
- 2 tbsp2 tbsp chipotle in adobo
- 2 tsp2 tsp cocoa powder
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp tomato paste
- 120ml120ml chicken stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp lime juice
- 56g56g cotija cheese
- 11 avocado
- 2 tbsp2 tbsp pumpkin seeds
- salt to taste
