Peruvian-Style Turkey Bowls with Ají Verde
currant turmeric rice, bell pepper, cabbage, tomato
You’ll build these delicious bowls on a base of basmati rice cooked with golden-hued turmeric and studded with tangy-sweet dried currants. Top with a hearty sauté of ground beef, cabbage, bell pepper, and onion seasoned with Peruvian spices (an aromatic blend of chilis, garlic, orange, and sweet and smoked paprika), then sprinkle with juicy diced tomato. To finish, mix sour cream with ají verde, a spicy Peruvian green sauce, to create a vibrant, flavorful drizzle that ties all the flavors together.
Ground turkey is fully cooked when internal temperature reaches 165°.
Tags:
Gluten-free
Allergens:
Milk
•Eggs
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total Time30 minutes
Prep Time
DifficultyEasy
Ingredients
serving amount
½ cup
Basmati Rice
½ teaspoon
Turmeric
2 unit
Vegetable Stock Concentrate
1 unit
Green Bell Pepper
1 unit
Yellow Onion
1 unit
Roma Tomatoes
1 ounce
Sour Cream
(Contains: Milk)
2 ounce
Dairy-Free Ají Verde Sauce
(Contains: Eggs)
2.75 ounce
Cabbage
10 ounce
Ground Turkey
1.25 teaspoon
Peruvian-Style Spices
½ ounce
Currants
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
Cooking Oil
Salt
Pepper
Nutrition Values
/ per serving
Calories830 kcal
Fat47 g
Saturated Fat12 g
Carbohydrate68 g
Sugar16 g
Dietary Fiber5 g
Protein34 g
Cholesterol145 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructions
1
Please refer to the recipe card for Step 1.
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