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Chipotle turkey & avocado grain bowl

One chipotle turkey & avocado grain bowl

Chipotle turkey & avocado grain bowl

Name: Chipotle turkey & avocado grain bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 turkey escalopes or chicken breasts (about 350g); 1 tbsp chipotle paste; 1 lime zested, ½ juiced, ½ cut into wedges to serve; 2 tsp olive or rapeseed oil; 85g spelt grains; 50g quinoa; 1 avocado halved and thinly sliced; 2 tomatoes chopped; handful of sprouted seeds (find near the salad at supermarkets); 4 tbsp thick Greek yogurt

Cassie Best

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

plus up to 24 hrs marinating

A star rating of 3 out of 5.1 ratingRate

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Eat like a sports champ with a grain bowl piled with chipotle turkey, tomatoes, sprouted seeds and avocado. Serve with lime on the side to squeeze over

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Ingredients

Nutrition

Units:

MetricUS

2 turkey escalopes

or chicken breasts (about 350g)
1 tbsp chipotle paste
1 lime

zested, ½ juiced, ½ cut into wedges to serve
2 tsp olive or rapeseed oil
85g spelt grains
50g quinoa
1 avocado

halved and thinly sliced
2 tomatoes

chopped
handful of sprouted seeds

(find near the salad at supermarkets)
4 tbsp thick Greek yogurt

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Nutrition: Per serving

kcal729
fat31g
saturates10g
carbs48g
sugars11g
fibre10g

high
protein58g
salt0.6g

Method

step 1

Coat the turkey in 2 tsp of the chipotle paste, lime zest, oil and some seasoning. Marinate in the fridge for up to 24 hrs. Will keep covered and chilled for a day.
step 2

Cook the spelt grains and quinoa according to pack instructions. Drain and divide between two bowls.
step 3

Meanwhile, heat a griddle pan over a medium heat and cook the turkey for 7-8 mins on each side, until cooked through. Alternatively, cook in the air-fryer set to 200C for 12 mins, turning halfway through cooking. Use a meat thermometer to check the internal temperature reaches 70C. Once cooked, cover and leave to rest for at least 5 mins.
step 4

Slice the turkey and arrange on top of the grains. Squeeze lime juice over the avocado and serve alongside the turkey, tomatoes and sprouted seeds. Mix the yogurt with the remaining chipotle paste and add a little to each bowl. Serve lime wedges on the side to squeeze over.

Recipe from Good Food magazine, July 2024

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