Warm Turkey Bowl with Roasted Mango and Cumin, Herbed Couscous, Sautéed Red Cabbage, and Creamy Lime Yogurt Sauce
A complete and original lunch bowl featuring sautéed turkey lightly glazed with roasted mango, cumin, and lemon, served over herbed couscous with sautéed red cabbage and a creamy lime yogurt sauce. It balances sweet, citrusy, and spiced notes in a colorful warm bowl.
Ingredients
- 500 g Turkey breast, sliced into strips (skinless)
- 1 grande approx. 250 g Ripe but firm mango (pelado and diced small)
- 180 g Couscous (crudo)
- 240 ml Water or chicken broth (for the cuscús)
- 300 g Shredded red cabbage (in strips finas)
- 180 g Plain Greek yogurt (for the sauce)
- 2 pieces Lime (zest of 1 and juice of 2, divided)
- 45 ml Olive oil (divided)
- 5 g Ground cumin (divided)
- 2.5 g Sweet paprika
- 15 ml Honey
- 9 g Minced garlic (divided)
- 100 g Red onion, chopped (divided)
- 15 g Chopped fresh parsley
- 5 g Chopped fresh mint
- 6 g Salt (or to taste, divided)
- 2 g Black pepper (or to taste, divided)
- 35 g Toasted sunflower seeds (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the mango cubes on a small baking tray, toss with 1 tablespoon olive oil, the honey, 1 teaspoon lime juice, and a pinch of salt. Roast for 12 to 15 minutes, until the mango is tender with golden edges. Set aside.
- 2
2. Meanwhile, place the couscous in a heatproof bowl with 1/4 teaspoon salt. Bring the water or chicken broth to a boil, pour it over the couscous, cover, and let sit for 5 minutes. Fluff with a fork and mix with the parsley, mint, lime zest, and 1 teaspoon olive oil.
- 3
3. In a medium bowl, mix the Greek yogurt with 1 tablespoon lime juice, 1 minced garlic clove, a pinch of salt, and black pepper. Chill or keep in a cool spot while you prepare the rest.
- 4
4. Season the turkey with 1 tablespoon olive oil, 1 1/2 teaspoons cumin, the sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat all the strips.
- 5
5. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the turkey for 6 to 8 minutes, stirring, until fully cooked and lightly browned. Add half of the roasted mango and gently mash it in the skillet to create a light glaze that coats the turkey. Remove from the heat.
- 6
6. In another large skillet, heat 1 teaspoon olive oil over medium heat. Add the red onion and 2 minced garlic cloves and cook for 2 minutes. Add the red cabbage, the remaining cumin, 1 tablespoon lime juice, 1/4 teaspoon salt, and a pinch of pepper. Sauté for 5 to 6 minutes until softened but still slightly textured.
- 7
7. To serve, divide the couscous among 4 bowls. Top with the sautéed red cabbage and the glazed turkey. Add the remaining roasted mango, finish with the creamy lime yogurt sauce, and sprinkle with the toasted sunflower seeds.
- 8
8. Serve immediately while warm. If desired, adjust with a few extra drops of lime juice, salt, or pepper to taste before serving.
Chef tips
For better browning on the turkey, do not overcrowd the skillet; cook in two batches if needed. The mango should be ripe but still firm so it caramelizes without completely falling apart.
Substitutions
You can substitute the turkey with sliced chicken. The couscous can be replaced with quinoa for a gluten-free version, adjusting the liquid and cooking time. Mint can be swapped for cilantro, and sunflower seeds can be replaced with pumpkin seeds for a different crunch.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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