Turkey and farro burrito bowl

3

PREP TIME

15 min

TOTAL TIME

35 min

Serves

4

Turkey and farro burrito bowl

Photo, Erik Putz.

The versatility of grain bowls knows no bounds.


Ingredients

  • 3/4 cup farro
  • 2 tsp canola oil , divided
  • 1 onion , chopped
  • 225 g gound turkey
  • 1 tsp chipotle chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp + pinch of salt
  • 1 cup frozen corn kernels
  • 4 eggs
  • 8 cocktail tomatoes , quartered
  • 4 radishes , thinly sliced
  • 1 cup shredded cheddar
  • sour cream , (optional)
  • cilantro , (optional)

Instructions

  • COOK farro in a medium saucepan of boiling salted water until tender, 25 to 30 min. Drain.
  • HEAT 1 tsp oil in a frying pan over medium-high heat. Add onion and cook until tender, 3 to 4 min. Add turkey, chipotle powder, cumin, garlic powder and 1/2 tsp salt and cook until browned and crumbled, 5 min. Stir in 1/4 cup water and scrape up bits on pan bottom.
  • COOK corn in microwave following package directions.
  • HEAT remaining 1 tsp oil in a large frying pan over medium. Crack eggs into pan. Sprinkle with a pinch of salt and cook until whites are just set but yolks are intact, 2 min.
  • DIVIDE farro among bowls, then top with turkey, corn, tomatoes, radishes and cheese. Top each with an egg and serve with sour cream and cilantro.

 

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Nutrition (per serving)

  • Calories
  • 489,
  • Protein
  • 31 g,
  • Carbohydrates
  • 41 g,
  • Fat
  • 22 g,
  • Fibre
  • 5 g,
  • Sodium
  • 619 mg.
  • Excellent source of
  • vitamin A