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Turkey Mole Fajita Bowls

Yields4 ServingsPrep Time20 minsCook Time8 minsTotal Time28 mins

Turkey Mole Fajita Bowls

 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
 ⅓ cup drained and rinsed reduced sodium black beans
 ⅓ cup fresh or thawed frozen corn kernels
 ⅓ 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.

Nutrition Facts

Serving Size 1 Bowl

Servings 0

Amount Per Serving
Calories 496
% Daily Value *
Total Fat 22g34%

Saturated Fat 3g15%
Cholesterol 53mg18%
Sodium 478mg20%
Total Carbohydrate 51g17%

Dietary Fiber 9g36%
Sugars 11g
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.