The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ancho-spiced Turkey Bowl with Brown Rice, Corn Salsa & Cabbage Slaw
The taste of a Mexican summer. Starring tender British turkey coated with fiery ancho spice. Pair with fluffy brown rice and a colourful sweetcorn, coriander and tomato salsa. Bring major crunch with creamy cabbage slaw. Top with fresh chillies and a squeeze of lime, and you're on the streets of Mexico.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 2 carrot
- 1 savoy cabbage
- 2 unwaxed lime
- 140g sweetcorn (sweetcorn, water, salt)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 1 chilli
- 2 tbsp ancho spice blend (Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
- 600g British diced turkey breast
- 2 tbsp red wine vinegar
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 552
Protein: 42g
Carbs: 64g
Fat: 14g
Ancho-spiced Turkey Bowl with Brown Rice, Corn Salsa & Cabbage Slaw
The taste of a Mexican summer. Starring tender British turkey coated with fiery ancho spice. Pair with fluffy brown rice and a colourful sweetcorn, coriander and tomato salsa. Bring major crunch with creamy cabbage slaw. Top with fresh chillies and a squeeze of lime, and you're on the streets of Mexico.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a a large frying pan, 2 medium bowls, a small bowl, a sieve & a grater
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain. Return to the pan and set aside
Turkey time
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the turkey and cook for 16 mins, stirring frequently, until golden brown and cooked through. Season with salt and pepper
- In the final 2 mins, add the ancho spice, stir to coat and and cook for the remaining time
Make the pickled onion
- Finely dice 1 onion, then finely slice the remaining
- Place the sliced onion into the small bowl and mix with half the vinegar and a pinch of salt. Leave to pickle
Make the salsa & slaw
- Deseed and finely slice the chilli. Halve the tomatoes. Finely chop the coriander. Drain the sweetcorn
- Add the tomatoes, sweetcorn, chilli (for those who'd like more heat) and half the coriander to a medium bowl, along with the diced onion, remaining vinegar, 1 tbsp olive oil and a pinch of salt
- Zest and quarter the limes, then add the juice from 1 lime to the salsa. Mix and set aside
- Trim and finely slice the cabbage. Coarsely grate the carrots
- Place both into the other medium bowl, along with the yoghurt. Season generously and mix well
Plate up
- Check your turkey pieces are cooked through by cutting a large piece in half; the meat should be white with the juices running clear
- Stir the lime zest (or to taste) and remaining coriander through the cooked rice
- Serve the turkey into bowls, with the lime rice, slaw, salsa and pickled onion alongside. Garnish with the remaining lime wedges
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