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Turkey Mole Fajita Bowls

Turkey Mole Fajita Bowls

Prep time: 20
Cook Time: 8
Serves: 4

  • 1 package (8.8 ounces) Wholesome Pantry Organic Brown Rice
  • 1 tablespoon olive oil
  • 1 medium poblano pepper, halved lengthwise and thinly sliced
  • 1 medium red bell pepper, halved lengthwise and thinly sliced
  • ¼ cup mole sauce
  • 1½ cups chopped skinless leftover turkey breast meat
  • 1 avocado, peeled,
  • pitted and sliced
  • 1/3 cup drained and rinsed reduced sodium black beans
  • 1/3 cup fresh or thawed frozen corn kernels
  • 1/3cup pico de gallo
  • Fresh cilantro leaves
  • for garnish (optional)


  1. Prepare rice as label directs.
  2. In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.
  3. In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.
  4. Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.

Per serving (1 bowl): 496 Calories, 22g Fat (3g Saturated), 53mg Cholesterol, 478mg Sodium, 51g Carbohydrates, 9g Fiber, 8g Sugars, 3g Added Sugars, 29g Protein

Dietitian Tip: Make additional turkey and toppings, and serve over salad greens for lunch throughout the week. Find a yogurt-based avocado ranch for a great dressing.

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