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20 minutes

Ground Turkey Taco Bowls

with Cheddar, Avocado Purée & Smoky Sour Cream

Cooking time

20 minutes




720 /serving

These taco bowls have all the tastes and textures you love from the Mexican standard, plopped into a bowl with the greatest of ease. Kids and adults will adore the complex smoky-sweet flavour of the pan-browned ground turkey, laced with our lively Latin Accent spice mix, slightly piquant chipotle-BBQ sauce and tomato paste for deep colour and tang. Load it into bowls with white rice, tomatoes, cool crisp lettuce and radishes. Grated white cheddar, avocado purée and a smoky sour cream (spark up that BBQ sauce) layer on the charm for the finale.

We will send you:

  • 510g Ground turkey
  • 120g Radishes
  • 2 Tomatoes
  • 1 Head of lettuce
  • 315g White rice
  • 114g Avocado purée
  • 30ml Tomato paste
  • 60g Chipotle-BBQ sauce
  • 90g Grated cheddar
  • 86ml Sour cream
  • 16g Latin Accent spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Anchovies, Milk, Mustard, Sesame, Soy

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
10 g
820 mg
Total Carb
85 g
12 g
39 g
8 g
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Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and set aside in a warm spot.
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Cook the turkey
In a large pan, heat a drizzle of oil on medium-high. Add the turkey*; season with all but a pinch of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the tomato paste and cook, stirring frequently, 30 sec. to 1 min., until dark red. Add ½ the BBQ sauce and ¼ cup water. Cook, stirring occasionally, 2 to 3 min., until reduced.
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Mise en place
Halve the radishes; thinly slice into half-moons. Roughly chop the lettuce, discarding the root end. Small-dice the tomatoes; season with S&P. In a small bowl, make the smoky sour cream by combining the sour cream, remaining BBQ sauce and 1 tbsp water; season with the remaining spices.
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Plate your dish
Divide the rice and lettuce between your bowls, side by side. Top with the turkey, radishes and tomatoes. Garnish with the avocado purée, cheese and smoky sour cream. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.