Peruvian-Style Turkey Bowls with Ají Verde
currant turmeric rice, bell pepper, cabbage, tomato
- Milk
- Eggs
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°.
Ingredients
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
Cooking Steps
Please refer to the recipe card for Step 1.
