Warm Cilantro-Lime Turkey Bowl with Red Rice, Charred Corn, and Avocado Cream

Instructions

1. 1

   1. In a medium bowl, combine the turkey with 1 tablespoon olive oil, half of the garlic, 1 teaspoon cumin, smoked paprika, dried oregano, the zest of 1 lime, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and cook the corn with half of the red onion, a pinch of salt, and the red pepper flakes for 5 to 7 minutes, until the corn is charred in spots. Add the cherry tomatoes and cook 2 more minutes. Remove and set aside.

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   3. In the same skillet, add the remaining tablespoon of olive oil. Cook the turkey over medium-high heat for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned. The internal temperature of the turkey should reach 165°F/74°C.

4. 4

   4. Stir the black beans into the turkey along with 2 tablespoons lime juice, the remaining cumin, the remaining garlic, and 2 tablespoons water. Cook for 2 minutes, just until the beans are hot and seasoned.

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   5. For the cream, blend or mash the avocado with the Greek yogurt, the remaining half of the cilantro, 1 tablespoon lime juice, a pinch of salt, and a few spoonfuls of water until smooth and creamy.

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   6. If the red rice is cold, reheat it in a small saucepan or microwave until thoroughly hot, around 165°F/74°C in the center so it can be served warm.

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   7. To assemble the bowls, divide the red rice among 4 bowls. Top with the turkey and bean mixture, the charred corn and tomatoes, then finish with the remaining red onion, the rest of the cilantro, and spoonfuls of avocado cream. Serve with wedges from the remaining lime.

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   8. For a more toasted finish, you can place the assembled bowls, without the cream, on an oven-safe tray and warm them for 3 to 4 minutes at 400°F/200°C before finishing with the sauce and cilantro.