CategoryDifficultyIntermediate
Turkey Mole Fajita Bowls
Yields4 Servings
Prep Time20 minsCook Time8 minsTotal Time28 mins
 1 package (8.8 ounces) Wholesome Pantry organic brown rice
 1 tbsp olive oil
 1 medium poblano pepper, halved lengthwise and thinly sliced
 1 medium red bell pepper, halved lengthwise and thinly sliced
 ¼ cup mole sauce
 1 ½ cups chopped skinless leftover turkey breast meat
 1 avocado, peeled, pitted and sliced
  cup drained and rinsed reduced sodium black beans
  cup fresh or thawed frozen corn kernels
  cup pico de gallo
 Fresh cilantro leaves for garnish (optional)
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.

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.

Make it Gluten Free: Dependent on using a Gluten Free mole sauce.

Ingredients

 1 package (8.8 ounces) Wholesome Pantry organic brown rice
 1 tbsp olive oil
 1 medium poblano pepper, halved lengthwise and thinly sliced
 1 medium red bell pepper, halved lengthwise and thinly sliced
 ¼ cup mole sauce
 1 ½ cups chopped skinless leftover turkey breast meat
 1 avocado, peeled, pitted and sliced
  cup drained and rinsed reduced sodium black beans
  cup fresh or thawed frozen corn kernels
  cup pico de gallo
 Fresh cilantro leaves for garnish (optional)
Turkey Mole Fajita Bowls