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Turkey Barbacoa Bowls

with Baja Vinaigrette & Seared Sweet Peppers

Cooking time

30 minutes




850 /serving

Barbacoa is a Mexican dish that has its roots in open-flame cooking. But for tonight’s purposes, a good ol’ skillet will do! This flavourful turkey will still have that rich, fiery flavour thanks to a mouth-puckering sauce made with chili that’s balanced by sweet apple juice and tangy citrus. Serve it atop rice with pan-blistered sweet peppers, a drizzle of creamy, citrusy Baja vinaigrette and a sprinkling of Cotija cheese for that full barbacoa feeling.

We will send you:

  • 285g Ground turkey
  • 140g Sweet peppers
  • 90g Baby lettuce
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 165g White rice
  • 30ml Apple juice
  • 45ml Mild chili sauce
  • 30g Cotija cheese
  • 43ml Sour cream
  • 16.5g A Taste of Mexico spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
40 g
Saturated Fat
12 g
1150 mg
Total Carbs
86 g
9 g
38 g
8 g
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Cook the rice
In a medium pot, combine the rice and 1 ¼ cups water (double for 4 portions); season with ⅓ of the spice blend and a big pinch of salt. Bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, zest and quarter the lime. Finely chop the cilantro leaves and stems. Toss the sweet peppers with a drizzle of oil; season with ½ the remaining spice blend and S&P.
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Sear the sweet peppers
In a medium pan, heat a drizzle of oil on medium-high. Add the sweet peppers to the pan and cook, 2 to 4 minutes per side, until softened and beginning to brown; season with S&P. Transfer to a plate and sprinkle with up to ½ the lime zest (to taste). Wipe out and reserve the pan.
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Cook the turkey
In the same pan, heat a drizzle of oil on medium-high. Add the ground turkey*; season with the remaining spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until just cooked through. Add the mild chili sauce, ½ the apple juice and juice from up to ½ the lime wedges (to taste). Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened.
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Make the Baja vinaigrette
While the turkey cooks, in a small bowl, combine the sour cream, up to ½ the cilantro (to taste), the remaining apple juice, as much juice from the remaining lime wedges as you’d like and 1 tsp water (double for 4 portions). Season with S&P.
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Finish & serve
To the pot of rice, add as much of the remaining lime zest as you’d like; stir to combine. In a bowl, toss the lettuce with a drizzle of oil; season with S&P. Divide the finished rice between your bowls. Top with the finished barbacoa turkey, seared sweet peppers, dressed lettuce and as much of the remaining cilantro as you’d like. Spoon the Baja vinaigrette over the dish and top with the Cotija cheese. Bon appétit!

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