Greens and Beans Fiesta Burrito Bowl
Cook time – 20 min
- Total time
- 30 minutes
- Preparation time
- 10 minutes
- Calories
- 330
- Portions
- 4
Directions
- Heat oil over medium-high heat, stir in rice and turkey, cook for 2 minutes. Stir in taco seasoning until well combined. Pour in broth, heat to boiling, reduce heat and cook 20 minutes or until broth is almost absorbed.
- Meanwhile stir together yogurt and hot sauce. Set aside.
-
Stir kale mix, black beans and pineapple into skillet. Heat 3 to 4 minutes until heated through and broth is completely absorbed.
- Divide rice mixture among serving bowls, top with avocado and cherry tomatoes. Drizzle with spicy yogurt. Serve with lime wedges, if desired.
Ingredients
- 2 tablespoons olive oil
- 1 cup brown jasmine rice, uncooked
- 6 oz. ground turkey or chicken
- 1 to 2 tablespoons taco seasoning mix
- 2 cups low-sodium vegetable broth
- 1/3 cup plain low-fat Greek yogurt
- 2 teaspoons hot sauce
- 6 cups kale
- 1 can (15 oz.) black beans, drained and rinsed
- 2 cups fresh DOLE Tropical Gold® Pineapple, finely chopped
- 1 avocado, peeled and cut into slices
- 1/2 cup cherry tomatoes, cut in half
Nutritional Facts
| Serving Per Container | |
| Serving Size | 315 g |
| Calories | 330 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (11 g) | 17% |
| Saturated Fat (1.5 g) | 8% |
| Cholesterol (15 mg) | 5% |
| Sodium (290 mg) | 12% |
| Total Carbohydrate (44 g) | 15% |
| Dietary Fiber (8 g) | 32% |
| Total Sugars (8 g) | |
| Protein (13 g) | |
| Calcium | 10% |
| Copper | 10% |
| Folate | 30% |
| Iron | 15% |
| Magnesium | 15% |
| Manganese | 90% |
| Niacin | 10% |
| Phosphorus | 10% |
| Potassium (570 mg) | 16% |
| Selenium | 10% |
| Thiamin | 15% |
| Vitamin A | 30% |
| Vitamin B6 | 15% |
| Vitamin C | 70% |
| Vitamin K | 90% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.