Recipes

Turkey Quinoa Burrito Bowl

Turkey Quinoa Burrito Bowl

This Tex-Mex power bowl is a healthy and satisfying meal the whole family will enjoy.


  • 1 pkg (500 g)
  • 1/3 cup (75 mL)
    olive oil, divided
  • 2 tsp (10 mL)
    Tex-Mex seasoning
  • 1 tsp (5 mL)
    lime zest
  • 1/4 cup (60 mL)
    lime juice
  • 1 1/2 tsp (7 mL)
    honey
  • 1
    clove garlic, minced
  • 3/4 tsp (4 mL)
    ground cumin
  • 1/2 tsp (2 mL)
    each salt and pepper
  • 1 cup (250 mL)
    quinoa, cooked according to package directions
  • 1 can (540 mL)
    black beans, drained and rinsed
  • 1 cup (250 mL)
    caned cooked corn, drained
  • 1
    ripe avocado, peeled, pitted and sliced
  • 1 cup (250 mL)
    cherry tomatoes, halved
  • 1 cup (250 mL)
    lettuce, shredded
  • 3/4 cup (175 mL
    tortilla corn chips, crushed
  • 2 tbsp (30 mL)
    fresh cilantro, finely chopped
  1. Heat 1 tbsp (15 mL) olive oil in large skillet set over medium heat; cook Lilydale® Turkey Breast Fillets with Tex-Mex seasoning for 5 to 7 minutes or until turkey is cooked through. Set aside.
  2. In a bowl, whisk together remaining olive oil, lime zest, lime juice, honey, garlic, cumin, salt and pepper; toss 1 tbsp (15 mL) with cooked quinoa.
  3. Divide quinoa among 4 shallow bowls. Top with cooked Lilydale® Turkey Breast Fillets, black beans, corn, avocado, tomatoes and lettuce. Drizzle remaining oil and lime juice mixture over each bowl; sprinkle with chips and cilantro.

Serve with a dollop of sour cream or yogurt if desired.

Recipe Overview

SERVES: 4

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes



Products in this Recipe