Tex-Mex Turkey Bowls

Tex-Mex Turkey Bowls

with Pineapple Salsa, Green Pepper & Cilantro Lime Rice

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Move over, Hawaiian pizza—there’s a new pineapple-centric dinner in town. Here, we make an easy pineapple salsa with just fresh cilantro, lime juice, and onion for a delightfully sweet and savory condiment. It doesn’t stop there, though—the juice is simmered with rich spices to create a tantalizingly sticky glaze for ground turkey. It’s all joined by fluffy rice, sautéed pepper and onion, smoky red pepper crema, and lime for brightness. One bite will have you totally BOWL-ed over.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Long Green Pepper

¼ ounce


4 ounce


1 unit


½ cup

Jasmine Rice

1 tablespoon

Southwest Spice Blend

10 ounce

Ground Turkey

1 unit

Tex-Mex Paste

2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery



2 teaspoon

Vegetable Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat29 g
Saturated Fat9 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber4 g
Protein33 g
Cholesterol125 mg
Sodium1060 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.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Drain pineapple, reserving juice; roughly chop. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.


• In 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, in a small bowl, combine minced onion, chopped pineapple, half the cilantro, and a big squeeze of lime juice. Season with salt and pepper.


• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until veggies are browned and softened, 7-9 minutes. TIP: If seasoning begins to brown too quickly, add a splash of water. • Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.


• Heat another drizzle of oil in same pan over medium-high heat. Add turkey*; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. • Break up meat into pieces and stir in Tex-Mex paste, remaining Southwest Spice, and reserved pineapple juice. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.


• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), lime zest, and remaining cilantro. Season with salt and pepper. • Divide rice between bowls and top with turkey, veggies, and pineapple salsa. Drizzle with smoky red pepper crema and serve with remaining lime wedges on the side.