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Yucatan Citrus Turkey Bowls
Yucatan Citrus Turkey Bowls

Yucatan Citrus Turkey Bowls

with Poblano, Smoky Red Pepper Crema & Pickled Onion

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Punchy, tangy citrus is a key ingredient in the Yucatan’s vibrant cuisine. There, lime and orange juices are often used as a marinade for pork and chicken, and as pickling liquid for onions. Tonight’s Yucatan-inspired marinade blends lime and mandarin orange juices with zesty spices, which not only adds savory, tangy notes to the finished dish—it also tenderizes the meat (in this case, turkey!) for juicy results. It’s served over spiced jasmine rice with sautéed poblano and onion, then drizzled with smoky red pepper crema. Lime-pickled onions and fresh cilantro complete this truly SUPER bowl.


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

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

1 unit

Mandarin Orange

1 unit


1 unit

Red Onion

1 unit

Poblano Pepper

¼ ounce


10 ounce

Ground Turkey

1 unit

Tex-Mex Paste

1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

1 teaspoon

Ancho Chili Powder

Not included in your delivery

Kosher Salt


¼ teaspoon


1 tablespoon

Cooking Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories710 kcal
Fat35 g
Saturated Fat11 g
Carbohydrate69 g
Sugar9 g
Dietary Fiber5 g
Protein32 g
Cholesterol135 mg
Sodium1180 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 Bowl
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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• Wash and dry produce. • Halve mandarin. Zest and quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice poblano crosswise into strips. Roughly chop cilantro. • In a small bowl, combine Tex-Mex paste, lime zest, juice from whole mandarin, juice from one lime wedge, half the Southwest Spice (you’ll use the rest in the next step), half the chili powder, and 2 TBSP water. (For 4 servings, add juice from both mandarins and two lime wedges, all the chili powder, and ¼ cup water.)


• In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), remaining Southwest Spice, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• While rice cooks, in a small microwave-safe bowl, combine ¼ of the onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Microwave until onion is softened, 1 minute. Set aside. • In a separate small bowl, combine smoky red pepper crema and a pinch of salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency.


• Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and season with salt and pepper. Cook, stirring, until slightly softened, 3-4 minutes. • Add another drizzle of oil and remaining onion; season with salt and pepper. Cook, stirring, until veggies are tender, 4-6 minutes. • Transfer to a plate.


• Heat a drizzle of oil in same pan over medium-high heat. Add turkey* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in cooked veggies and sauce. Cook until thickened, 1-2 minutes. Turn off heat.


• Fluff rice with a fork; stir in 1 TBSP butter and season with salt to taste. • Divide rice between bowls and top with turkey and veggie mixture, a drizzle of crema, and as much pickled onion (draining first) as you like. Sprinkle with cilantro. Cut remaining lime into wedges and serve on the side.