Kale-Turkey Rice Bowl Recipe

Name: Kale-Turkey Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch cilantro, tough stems removed; 1 jalapeno pepper, halved (remove seeds for less heat); 3 tablespoons sliced almonds; Kosher salt; 1 tablespoon vegetable oil; 1 pound 93 percent lean ground turkey; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon ground cumin; 1/2 pound red-skinned potatoes, cut into 1/2-inch pieces; 1 5 -ounce package chopped kale (about 6 cups packed); 2 1/2 cups cooked white or brown rice

Servings: persons

1 bunch cilantro, tough stems removed
1 jalapeno pepper, halved (remove seeds for less heat)
3 tablespoons sliced almonds
Kosher salt
1 tablespoon vegetable oil
1 pound 93 percent lean ground turkey
1 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1 5 -ounce package chopped kale (about 6 cups packed)
2 1/2 cups cooked white or brown rice

1
Puree all but 3 tablespoons cilantro with 1/2 cup water, the jalapeno, almonds and 1/4 teaspoon salt in a blender until smooth.
2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
3
Add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes.
4
Add the onion, garlic and cumin and cook, stirring occasionally, until softened, about 6 minutes.
5
Stir in 1 1/2 cups water, the pureed cilantro mixture, the potatoes and kale.
6
Cover and bring to a boil, then uncover and reduce the heat to medium.
7
Simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.
8
Season with salt and serve over the rice.
9
Top with the reserved cilantro.
10
Photograph by Justin Walker

794

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 bunch cilantro, tough stems removed, 1 jalapeno pepper, halved (remove seeds for less heat), 3 tablespoons sliced almonds, Kosher salt, and more.

Yes, Kale-Turkey Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale-Turkey Rice Bowl

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