Past Recipes
Turkey Burrito Bowls

Turkey Burrito Bowls with Avocado, Queso Fresco, and Jalapeño-Lime Slaw

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Recipe Details


If you love chorizo, we'll let you in on a little secret: It's all about the spice blend. In this Popular hit recipe, Chef Tim applies the flavors of the rich pork sausage to ground turkey, seasoning it with Ancho chile, paprika, garlic, onion, and oregano for a lighter texture with all of the zip and zing. It's served over rice brightened with a little cilantro and lime, plus thinly sliced avocado, crunchy slaw, queso fresco, and a drizzle of lime crema to balance the spice.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Nutritional info

  • Calories 780
  • Protein 46g
  • Total Carb 80g
  • Total Fat 33g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cilantro
    1/4 ounce
  • lime
  • garlic
    2 cloves
  • jalapeño
  • brown rice
    3/4 cup
    brown rice
  • apple cider vinegar
    1 1/2 teaspoon
    apple cider vinegar
  • ground turkey
    12 ounces
    ground turkey
  • sour cream
    2 packets
    sour cream
  • avocado
  • queso fresco
    2 ounces
    queso fresco
  • garlic powder
    1/2 teaspoon
    garlic powder
  • shredded red cabbage
    1/2 cup
    shredded red cabbage
  • shredded green cabbage
    3/4 cup
    shredded green cabbage
  • smoked paprika
    1/2 teaspoon
    smoked paprika
  • dried oregano
    1 teaspoon
    dried oregano
  • ancho chile powder
    1 teaspoon
    ancho chile powder
  • shredded carrots
    1/4 cup
    shredded carrots
  • onion powder
    1 teaspoon
    onion powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Roughly chop cilantro leaves, discarding stems. Halve lime. Mince garlic. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem. Mince up to half of jalapeño; save remander for another use (we love it in guacamole!).

  2. Cook brown rice

    Cook brown rice

    Season boiling water generously with salt (the amount of water isn’t indicated because you’ll drain the rice, just like pasta, when it's finished cooking). Stir in brown rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then add half of cilantro and 1 squeeze lime juice and stir to combine. Cover to keep warm until ready to serve.

  3. Season turkey

    Season turkey

    While rice cooks, in a large bowl, combine spice mix, apple cider vinegar, half of garlic, ½ teaspoon salt, and pepper as desired, then add turkey. Using your hands, mix well. 

  4. Brown turkey

    Brown turkey

    Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add turkey and cook, breaking up, until browned, about 5 minutes. 

  5. Make slaw

    Make slaw

    While turkey browns, in a medium bowl, stir together sour cream, juice of ½ lime (or use less, as desired), remaining garlic, and ½ teaspoon water to fully combine. To bowl with dressing, add slaw mix, minced jalapeño (skip or use less for milder heat), ½ teaspoon salt, and pepper and toss to coat. Halve avocado and discard pit; carefully scoop out flesh, discarding skin, then thinly slice.

  6. Plate turkey burrito bowls

    Plate turkey burrito bowls

    Divide brown rice between serving bowls, then top with jalapeño-lime slaw, turkey, and avocado. Sprinkle over half of queso fresco and garnish with remaining cilantro. Dig in!

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