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  • Prep
    15 min
  • Total
    25 min
  • Servings
    4

Loaded Burrito Bowl

Ingredients

  • 15 ml (1 tbsp.) canola oil
  • 1 orange pepper, seeded and cut into ¾ inch slices
  • 1 garlic clove, minced
  • 450 g (1 lb.) ground turkey
  • 250 ml (1 cup) store-bought salsa of your choice
  • 125 ml (1/2 cup) sour cream
  • The juice from half a lime
  • 750 ml (3 cups) cooked rice
  • 250 ml (1 cup) black kidney beans, drained
  • 250 ml (1 cup) cherry tomatoes, quartered
  • ½ red onion, thinly sliced
  • 1 avocado, peeled and cubed
  • 250 ml (1 cup) Armstrong Mexican Fiesta Cheese, shredded
  • Fresh cilantro, for garnish

Directions

  1. In a pan set over medium-high heat, sauté the pepper in oil for 3-4 minutes. Remove from pan and set aside. In the same pan, cook the turkey for 5 minutes. Add the salsa. Reduce the heat to low and continue to cook 5 minutes.
  2. In a small bowl, combine the sour cream and lime juice. Reheat the rice and divide into 4 bowls. Top each bowl with turkey, kidney beans, tomatoes, onions, avocados, Armstrong Mexican Fiesta cheese, cilantro, and lime-sour cream.

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