AuthorMike EgrieCategoryDifficultyIntermediate
Turkey Mole Fajita Bowls
Yields4 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins
 1 package (8.8 ounces) Wholesome Pantry organic brown rice
 1 tbsp 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
 1 ½ cups chopped skinless leftover turkey breast meat
 1 avocado, peeled, pitted and sliced
  cup drained and rinsed reduced sodium black beans
  cup fresh or thawed frozen corn kernels
  cup 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.

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.

Make it Gluten Free: Dependent on using a Gluten Free mole sauce.

Ingredients

 1 package (8.8 ounces) Wholesome Pantry organic brown rice
 1 tbsp 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
 1 ½ cups chopped skinless leftover turkey breast meat
 1 avocado, peeled, pitted and sliced
  cup drained and rinsed reduced sodium black beans
  cup fresh or thawed frozen corn kernels
  cup pico de gallo
 Fresh cilantro leaves for garnish (optional)

Directions

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.

Turkey Mole Fajita Bowls
X