Chipotle Turkey Bowls
Smoky chipotle ground turkey breast over crispy broiled brown rice, with roasted broccoli and shredded carrot. A weeknight staple that's easy to double.
Method
Cook the rice
- Simmer the rice in chicken broth with the whole garlic cloves, covered, for 35–40 minutes.
Velvet the turkey
- If using, mix the baking soda into the turkey and let it sit 15 minutes while everything else cooks.
This small step keeps lean ground turkey from drying out.
Roast the broccoli
- Heat the oven to 425°F (220°C). Toss the broccoli with the oil, cumin, paprika, salt and pepper.
- Roast 25–30 minutes, flipping halfway.
Crisp the rice
- Spread the cooked rice on a sheet pan. Toss with the oil, soy sauce and garlic powder.
- Broil 6–8 minutes, until the top is crisp. Drizzle with the sesame oil.
Cook the turkey
- Brown the turkey in a lightly sprayed non-stick pan, breaking it up as it cooks.
- Add the garlic, chipotle and adobo, cumin and paprika. Add the broth, stir well and cook 4–5 minutes. Squeeze in the lime at the end.
Build the bowls
- Rice first, then the turkey and broccoli, with raw shredded carrot on top.
Storing and reheating
Make a double batch of the turkey and rice and you have a second dinner ready to reheat.
Serve it with
Not included in the macros above, so add whichever you like.
Lemon-date dressing
Blend 5–6 tbsp cold water, 2 tbsp tahini, 2 pitted Medjool dates (about 50 g), 30 mL (⅛ cup) olive oil, the juice of 1 lemon and zest of ½, 1 tbsp balsamic vinegar, ½ tsp salt and black pepper until smooth. Add water if it's thick. Makes 4–6 servings and freezes well.
Per serving (1 of 5): 116 kcal · 1 g protein · 8.6 g fat
Macros
| Per | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 bowl | 685 | 69 g | 12 g | 76 g |
Home-cook estimates from typical Canadian label values. Without potatoes, tzatziki or dressing. Regular lean ground turkey and more cooking oil roughly doubles the fat.
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