Saucy Turkey Burrito Bowls
with Cilantro Citrus Rice, Charred Poblano, Salsa Fresca & Smoky Crema
- Milk
Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-citrus rice is topped with saucy spiced ground pork, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?
Ingredients
10 ounce
Ground Turkey
1 unit
Onion
1 unit
Lemon
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Tomato
¾ cup
Jasmine Rice
1 unit
Tex-Mex Paste
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP (2 TBSP for 4 servings). Zest and quarter lemon. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro.
• In a small bowl, combine tomato, minced onion, and a big squeeze of lemon juice. Season with salt. • Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes. • Transfer to a plate.
• Heat a drizzle of oil in same pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes. • Stir in Tex-Mex paste and ¼ cup water (1/3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.
Simply cook through this step as instructed, swapping in turkey for pork.
• Fluff rice with a fork; stir in lemon zest and half the cilantro. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • Divide rice between bowls and top with veggies, pork, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the vibrant flavors, with some finding it spicy and others wanting more kick 🌶️.
- Ease of prep: Quick and easy to prepare, though a few noted longer prep time for chopping veggies.
- Suggestions: Consider adding avocado, beans, or corn for extra substance; some preferred chicken or pork over turkey.
- Portions: Several mentioned wanting more rice; others found the protein portion generous.
- Veggies: Some wished for additional vegetables like lettuce or zucchini to boost nutrition and variety.
