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.
Turkey Burrito Bowl
Mexican spiced turkey with salad
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Serving size
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 140g sweetcorn (drained) (use half) (Sweetcorn, water, salt)
- 1 handful of fresh coriander (use half)
- 1 shallot (use half)
- 170g baby plum tomatoes (use half)
- 1 unwaxed lime (use half)
- 40g baby spinach (use half)
- 1 avocado (use half)
- 0 tbsp Mindful Chef Mexican spice mix (Oregano, Cumin, Coriander, Smoked Paprika)
- 150g British turkey strips
Nutritional Information
Calories: 586
Protein: 43g
Carbs: 42g
Fat: 28g
Ingredients
- 1 shallot
- 1 unwaxed lime
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 40g baby spinach
- 80g brown rice (brown rice (100%))
- 170g baby plum tomatoes
- 1 avocado
- 1 handful of fresh coriander
- 300g British turkey strips
- 2 tbsp Mindful Chef Mexican spice mix (Oregano, Cumin, Coriander, Smoked Paprika)
Nutritional Information
Calories: 586
Protein: 43g
Carbs: 42g
Fat: 28g
Turkey Burrito Bowl
Mexican spiced turkey with salad
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Cooking Instructions
- Boil the kettle. Rinse the rice and place in a saucepan with 600ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain.
- Peel the shallot, keeping it whole. Thinly slice into rings. Place into a small bowl. Zest and halve the lime. Add half the lime juice and a pinch of sea salt to the shallot rings. Mix and set to one side.
- Next, quarter the tomatoes and finely chop the coriander. Destone and peel the avocado, then thinly slice. Drain the sweetcorn. Put the tomatoes, half the coriander, 0.5 tsp oil and a pinch of salt into a bowl. Mix and set to one side.
- Put a dry frying pan over medium-high heat. Once hot, add the drained sweetcorn and cook, stirring regularly, until nicely charred. Transfer into a bowl and set to one side.
- Season the turkey with 1 tbsp of Mexican spice mix and a pinch of salt, then return the pan to the heat and add 0.5 tsp oil. Cook the turkey for 4-5 mins, until cooked. 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.
- Once the rice is cooked, mix in the remaining coriander, half the lime zest and season with a pinch of salt and pepper. Serve into bowls, with the spinach, charred corn, Mexican spiced turkey and avocado on the side. Drizzle the tomato salsa on top and finish with the pickled shallot.
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