with DIY Pickled Jalapeños
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Cauliflower • Ground turkey • Yellow potato • Green pepper • Red onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Jalapeno • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Cauliflower
285 g
Yellow Potato
250 g
Red Onion
1 unit(s)
Green Bell Pepper
1 unit(s)
Southwest Spice Blend
6 g
Jalapeño
1 unit(s)
Chipotle Sauce
2 tbsp
Cheddar Cheese, shredded
0.25 cup
White Wine Vinegar
1 tbsp
Tex-Mex Paste
1 tbsp
Sour Cream
43 mL
Pepper*
0.063 tsp
Salt*
0.125 tsp
Oil*
1.5 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potato, then peel and quarter lengthwise. Cut into 1/4-inch quarter-moons.
- Cut cauliflower into bite-sized pieces.
- Core, then cut pepper into 1-inch pieces.
- To one side of a parchment-lined baking sheet, add potatoes, peppers, Southwest Spice Blend and 1/2 tbsp oil.
- Season with salt and pepper, then toss to combine.
- To the other side of the baking sheet, add cauliflower and 1/2 tbsp oil.
- Season with salt and pepper, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)
- Roast in the middle of the oven for 20-24 min, until veggies are tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To a small microwaveable bowl, add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add jalapeños, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then turkey and onions.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until onions are tender and no pink remains in turkey.**
- Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium.
- Cook for 2-4 min, until sauce reduces slightly. Remove from heat, then cover to keep warm.
- Divide roasted veggies between bowls.
- Top with turkey mixture.
- Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
- Top each bowl with pickled jalapeños. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**
600
kcal
Calories
29
g
Fat
8
g
Saturated Fat
48
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
36
g
Protein
120
mg
Cholesterol
970
mg
Sodium
0.3
g
Trans Fat
1750
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
