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.
Chipotle Turkey, Zingy Slaw & Avo Salsa
Our British turkey bowl is light and fresh, yet still super satisfying. We use fluffy quinoa as the base, then top with creamy avocado salsa and sweetheart cabbage slaw. Finish off with smoky chipotle paste for warming Mexican flavour. It's ready in 15 mins.
Ready in 20
High protein
Serving size
Ingredients
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 spring onion
- 80g quinoa (quinoa (100%))
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 sweetheart cabbage
- 1 handful of fresh coriander
- 300g British diced turkey breast
- 1 avocado
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 590
Protein: 43g
Carbs: 31g
Fat: 34g
Ingredients
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 80g quinoa (use half) (quinoa (100%))
- 2 spring onion
- 150g British diced turkey breast
- 1 avocado (use half)
- 1 handful of fresh coriander (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 sweetheart cabbage (use half)
- 1 unwaxed lime (use a quarter)
Nutritional Information
Calories: 626
Protein: 44g
Carbs: 31g
Fat: 37g
Chipotle Turkey, Zingy Slaw & Avo Salsa
Our British turkey bowl is light and fresh, yet still super satisfying. We use fluffy quinoa as the base, then top with creamy avocado salsa and sweetheart cabbage slaw. Finish off with smoky chipotle paste for warming Mexican flavour. It's ready in 15 mins.
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Cooking Instructions
- Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins until cooked, then drain.
- Heat a medium frying pan with 1/2 tbsp oil on medium heat. Season the turkey with sea salt and black pepper. Once the pan is hot, add the turkey and cook for 10 mins until golden.
- Meanwhile, make the slaw; trim and finely slice the cabbage. Place in a mixing bowl with half the yoghurt, half the chipotle paste and juice from half the lime (or to taste). Season with sea salt and mix well to combine.
- Make the salsa; dice the avocado into 2cm cubes. Thinly slice the spring onions. Roughly chop the coriander. Place the avocado, half the spring onions and half the coriander in a small bowl and season with a pinch of sea salt. Add the juice from the remaining lime, mix and set aside.
- Once the turkey is golden, add the remaining yoghurt and chipotle paste to the pan. Cook for 2 mins more, turning to coat in the sauce, until cooked through. Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Stir the remaining spring onions and coriander into the quinoa, then serve with the chipotle turkey, slaw and avocado salsa.
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