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Turkey Mole Fajita BowlsTurkey Mole Fajita Bowls
Turkey Mole Fajita Bowls

Turkey Mole Fajita Bowls

Dietitian Tip: Make additional turkey and toppings, and serve over salad greens for lunch throughout the week. Find a yogurt-based avocado ranch for a great dressing.
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Recipe - Dearborn Market
TurkeyMoleFajitaBowls.jpg
Turkey Mole Fajita Bowls
Prep Time20 Minutes
Servings4
Cook Time8 Minutes
Calories496
Ingredients
1 package (8.8 ounces) Wholesome Pantry Organic Brown Rice
1 tbs olive oil
1 medium poblano pepper, halved lengthwise and thinly sliced
1 medium red bell pepper, halved lengthwise and thinly sliced
1/4 cup mole sauce
1 1/2 cups chopped skinless leftover turkey breast meat
1 avocado, peeled, pitted and sliced
1/3 cup drained and rinsed reduced sodium black beans
1/3 cup fresh or thawed frozen corn kernels
1/3 cup pico de gallo
Fresh cilantro leaves for garnish (optional)
Directions

1. Prepare rice as label directs.

 

2. In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.

 

3. In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.

 

4. Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.

 

Nutritional Information
  • 22 g Fat
  • 3 g Saturated Fat
  • 53 mg Cholesterol
  • 478 mg Sodium
  • 51 g Carbohydrates
  • 9 g Fiber
  • 8 g Sugars
  • 3 g Added Sugars
  • 29 g Protein
20 minutes
Prep Time
8 minutes
Cook Time
4
Servings
496
Calories

Shop Ingredients

Makes 4 servings
1 package (8.8 ounces) Wholesome Pantry Organic Brown Rice
Carolina Whole Grain Brown Rice, 32 oz
Carolina Whole Grain Brown Rice, 32 oz
On Sale!
$3.19 was $4.49$1.60/lb
1 tbs olive oil
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
1 medium poblano pepper, halved lengthwise and thinly sliced
Fresh Poblano Pepper
Fresh Poblano Pepper
$1.50 avg/ea$3.99/lb
1 medium red bell pepper, halved lengthwise and thinly sliced
Garden Organic Sweet Red Bell Peppers, 2 ct
Garden Organic Sweet Red Bell Peppers, 2 ct
$5.99
1/4 cup mole sauce
Not Available
1 1/2 cups chopped skinless leftover turkey breast meat
Black Bear Catering Style Oven Roasted Turkey Breast
Black Bear Catering Style Oven Roasted Turkey Breast
$13.99/lb$13.99/lb
1 avocado, peeled, pitted and sliced
Fresh Large Hass Avocado, each
Fresh Large Hass Avocado, each
$1.50
1/3 cup drained and rinsed reduced sodium black beans
Wholesome Pantry Organic Black Beans, 15.5 oz
Wholesome Pantry Organic Black Beans, 15.5 oz
$1.79$0.12/oz
1/3 cup fresh or thawed frozen corn kernels
Birds Eye Steamfresh Gold & White Corn, 10.8 oz
Birds Eye Steamfresh Gold & White Corn, 10.8 oz
$2.99$0.28/oz
1/3 cup pico de gallo
Not Available
Fresh cilantro leaves for garnish (optional)
Fresh Organic Cilantro, bunch
Fresh Organic Cilantro, bunch
$1.99

Nutritional Information

  • 22 g Fat
  • 3 g Saturated Fat
  • 53 mg Cholesterol
  • 478 mg Sodium
  • 51 g Carbohydrates
  • 9 g Fiber
  • 8 g Sugars
  • 3 g Added Sugars
  • 29 g Protein

Directions

1. Prepare rice as label directs.

 

2. In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.

 

3. In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.

 

4. Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.