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.
Mexican-spiced Turkey Bowl with Coconut Quinoa & Sweetcorn
Juicy British turkey strips are seasoned with our fiery Mexican spice mix – then grilled till tender and juicy. Serve with organic quinoa, packed with sweetcorn, spring onions, zingy lime and coconut cream. Finish with a sprinkle of chilli to bring extra heat!
Ready in 20
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 1 chilli
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 300g British turkey strips
- 1 garlic clove
- 2 spring onion
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 1 pepper
- 40g creamed coconut
Nutritional Information
Calories: 603
Protein: 48g
Carbs: 44g
Fat: 26g
Ingredients
- 1 chilli (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 unwaxed lime (use half)
- 2 spring onion
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 150g British turkey strips
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 1 garlic clove (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 40g creamed coconut (use half)
Nutritional Information
Calories: 607
Protein: 49g
Carbs: 44g
Fat: 26g
Mexican-spiced Turkey Bowl with Coconut Quinoa & Sweetcorn
Juicy British turkey strips are seasoned with our fiery Mexican spice mix – then grilled till tender and juicy. Serve with organic quinoa, packed with sweetcorn, spring onions, zingy lime and coconut cream. Finish with a sprinkle of chilli to bring extra heat!
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a medium frying pan, a small bowl, a sieve & a measuring jug
Do the prep
- Dissolve the creamed coconut in the jug with 80ml boiling water (40ml for 1 person)
- Dice the pepper into 2cm chunks. Drain the sweetcorn. Roughly chop the coriander. Thinly slice the spring onions. Finely chop or crush the garlic. Deseed and finely dice the chilli
Sizzle the turkey & make the sauce
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey and cook for 8 mins, until golden. Season with salt and pepper
- In the small bowl, combine the garlic, tamari, juice from half the lime, half the chilli (for those who'd like the heat) and a pinch of salt and pepper
Build the dish
- Meanwhile, heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the pepper and sweetcorn and cook for 4-5 mins, until golden and softened
- Stir in the quinoa, coconut mixture, half the coriander and half the spring onion. Cook for 3 mins, until the quinoa is piping hot. Season with salt and pepper
Add the sauce
- After 8 mins, add the Mexican spice to the turkey and cook for 2 mins, then pour in the tamari mixture and stir to coat. Cook for another 1-2 mins, until the turkey is cooked through and the sauce has thickened slightly
Plate up
- Check your turkey is cooked through by cutting into a large piece; the flesh should be white and the juices running clear
- Share the quinoa between bowls, topped with the turkey. Sprinkle with the remaining spring onion, coriander and chilli (for those who'd like the heat). Serve with the remaining lime, cut into wedges, for squeezing over
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