Turkey Fajita Bowls

with Sweet Potato Rice, Pickled Cabbage & Crispy Tortilla Strips

Moderate | 25 min

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Contains: Milk and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Onion Sliced
Turkey Breast Sliced
White Sweet Potato Diced 3/8"
Parboiled Brown Rice
Orange Bell Pepper
Sour Cream
Corn Tortillas 4.5''
Green Cabbage
Apple Cider Vinegar
Red Pepper Flakes
Chipotle Pepper in Adobo Sauce
Spice Blend
Chili Powder, Paprika, Roasted Garlic Powder, Cumin
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 971
Fat 41g
Protein 46g
Carbohydrates 107g

Cooking Directions


Cook Rice
- Turn oven on to 400°F.
- Rinse and drain brown rice in a fine mesh sieve.
- Add to a small pot with 3/4 cup salted water and bring to a boil.
- Reduce heat to low and cover with a lid.
- Cook for 15–18 minutes, or until grains are tender.


Roast Sweet Potatoes + Tortillas
- Line a baking sheet with foil.
- Toss sweet potato on one side of baking sheet with 1 tbsp. olive oil and season to taste with salt and pepper.
- Brush tortillas with a thin layer of oil on both sides.
- Stack tortillas and cut in half then in quarters.
- Cut quarters into 1/2 inch strips and place on empty side of baking sheet.
- Place in oven and set a timer for 10 minutes.
- When timer goes off, check tortilla strips and remove from oven once crispy.
- Toss sweet potato and return to oven for 5–7 minutes, until tender and golden.


Prepare Turkey + Cabbage
- Drain turkey and pat dry with paper towel.
- Wash, zest and cut lime in half.
- In a medium bowl, stir together 2 tbsp. oil, garlic, spice blend and lime zest and salt to taste.
- Add turkey and toss to coat with marinade.
- In a second medium bowl, combine cabbage and apple cider vinegar to taste.
- Season with salt to taste and set aside until ready to serve.


Prepare Ingredients
- Wash bell pepper and cilantro.
- Cut bell pepper in half, remove stem and seeds, and cut into 1/4 inch slices.
- Pick and chop cilantro leaves.
- In a small bowl, combine sour cream, and the following to taste: chipotle pepper in adobo and half of the lime juice.


Cook Turkey + Vegetables
- Heat 1 tbsp. olive oil in a large skillet over medium.
- Once hot, add bell peppers and onion and cook for 3–4 minutes, until tender.
- Push to one side of skillet and add turkey to other side.
- Cook for 4–6 minutes, flipping halfway through, until turkey reaches an internal temperature of 165°F.


- Stir sweet potato into rice and season with each of the following to taste: salt, pepper, red pepper flakes, and remaining lime juice to taste.
- Portion into bowls and top with turkey, vegetables and pickled cabbage.
- Garnish with crispy tortillas and cilantro.
- Drizzle chipotle sour cream over everything.
- Enjoy!

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