Mexican Turkey & Brown Rice Bowls

with Roasted Carrots & Cotija Cheese

with Ground Turkey

These satisfying bowls highlight a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin that flavors roasted carrots, and the smoky-sweet guajillo chile sauce we’re pairing with savory ground turkey. It all gets welcome contrast from a base of hearty brown rice and a bright tomato salsa served on top. 13 green SmartPoints® per serving 13 blue SmartPoints® per serving 8 purple SmartPoints® per serving To learn more about WW and SmartPoints® visit Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.

Details

Nutrition per serving

650 Calories

Ingredients

10 oz

Ground Turkey

½ cup

Brown Rice

4 oz

Grape Tomatoes

1 each

Lime

6 oz

Carrots

2 each

Scallions

2 tbsp

Grated Cotija Cheese

1 oz

Sliced Pickled Jalapeño Peppers

⅓ cup

Guajillo Chile Pepper Sauce

2 tbsp

Fromage Blanc

1 tbsp

Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare & roast the carrots

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

step 2

Cook the rice

Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

step 3

Prepare remaining ingredients & make the salsa

Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

step 4

Cook the turkey

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turkey and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

step 5

Make the sauce & serve your dish

Meanwhile, in a bowl, combine the fromage blanc and the juice of the remaining lime half. Season with salt and pepper. Serve the finished rice topped with the cooked turkey, roasted carrots, and salsa. Drizzle with the sauce. Garnish with the cheese and sliced green tops of the scallions. Enjoy!