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1. Heat the oven to 220°C (425°F). Halve the red bell peppers and poblano pepper, remove the seeds, and cut into strips. Slice the yellow onion into half-moons. Toss the peppers and onion with 1 tbsp avocado oil and 0.5 tsp kosher salt on a sheet pan, then roast for 25 minutes until charred at the edges.
1.0 tbsp Avocado oil,
2 piece Red bell pepper,
1 piece Poblano pepper,
1 piece Yellow onion,
0.5 tsp Kosher salt
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2. Meanwhile, rinse the rice until the water runs clear. Heat 1 tbsp avocado oil in a saucepan over medium heat, add the rice and toast for 2 minutes until lightly golden. Add 2 minced garlic cloves, the gluten-free chicken broth and 0.5 tsp kosher salt, bring to a boil, cover and cook on low for 15 minutes. Rest off the heat for 10 minutes, then fluff with a fork and stir in the juice of 1 lime and half of the fresh cilantro, chopped.
1 cup Long-grain white rice,
1.5 cup Gluten-free chicken broth,
1.0 tbsp Avocado oil,
2 clove Garlic,
1.0 piece Lime,
0.2 cup Fresh cilantro,
0.5 tsp Kosher salt
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3. Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, for 6 to 8 minutes until browned and cooked through. Add 2 minced garlic cloves, the chipotle chiles in adobo, ground cumin, smoked paprika, Mexican oregano and 1 tsp kosher salt, and cook for 2 minutes until fragrant.
1.0 tbsp Avocado oil,
2 clove Garlic,
1.2 lb Ground turkey,
2 tbsp Chipotle chiles in adobo (certified gluten-free),
2 tsp Ground cumin (certified gluten-free),
2 tsp Smoked paprika (certified gluten-free),
1 tsp Mexican oregano (certified gluten-free),
1 tsp Kosher salt
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4. Stir in the black beans and frozen corn kernels, and simmer for 5 minutes until heated through and the juices have thickened. Finish with the juice of 1 lime and fold in the roasted peppers and onion.
1.0 piece Lime,
2 can Black beans, drained and rinsed,
1 cup Frozen corn kernels
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5. Whisk the Mexican crema with the zest and juice of 1 lime, the remaining fresh cilantro, finely chopped, and a pinch of salt from the kosher salt, until smooth and pourable. Thin with a teaspoon of water if needed.
1.0 piece Lime,
0.2 cup Fresh cilantro,
2 tsp Kosher salt,
0.8 cup Mexican crema or Greek yogurt
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6. Divide the rice among 4 meal-prep containers and top with the turkey, bean and pepper mixture. Store the lime crema, cherry tomatoes halved, and shredded romaine lettuce in separate small containers or on top just before serving, so they stay fresh. Refrigerate for up to 5 days, and reheat the bowls in the microwave for 2 to 3 minutes before adding the cold toppings.
1 cup Cherry tomatoes,
2 cup Romaine lettuce, shredded (to serve fresh)
