Turkey Steak Fajita Bowl
with Roasted Yellow Pepper and Avo
We love good Turkey Steak Fajita Bowl and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Chicken Stock Powder
1
Mexican Style Spice Mix
1
Avocado
1
Yellow Pepper
30
Tomato Puree
2
Garlic Clove
1
Black Beans
1
Carrot
2
British Turkey Steaks
Not included in your delivery
100
Water for the Beans
Nutritional information
Instructions
Preheat your oven to 220°C. Halve the yellow pepper, and discard the core and seeds then thinly slice. Peel and grate the garlic (or use a garlic press). Drain and rinse the black beans in a colander. Pop the pepper slices on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat and set aside.
Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides into a small bowl. Add a pinch of salt and pepper and a drizzle of olive oil. Mash the avocado with a fork and leave to the side.
Roast the peppers on the top shelf of your oven until charred and soft, 12-15 mins. Once cooked, remove from the oven and set aside. Meanwhile, put half the Mexican spice into a mixing bowl and add a glug of oil and a pinch of salt and pepper. Stir together, then add the turkey steaks to the bowl and coat both sides in the spiced oil. Set aside. iIMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Put half the black beans in a bowl and mash with a fork or masher until broken up. Heat a drizzle of oil in a large saucepan on medium-high heat. Add the garlic, tomato purée and the remaining Mexican spice. Stir-fry for 30 seconds. Add the water (see ingredients for amount), stock powder and black beans (whole and crushed). Bring to the boil, reduce the heat to medium, then simmer until the sauce has thickened, 10 mins.
Meanwhile, heat a frying pan on high heat. Once the pan is nice and hot, lay in the turkey and fry until golden brown, 2-3 mins each side. Turn the heat to medium and fry for a further 5 mins until the turkey is cooked though, turn every 1-2 mins. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. Once cooked, remove the turkey to a board and leave to rest for a couple of mins. Loosely cover with foil.
Taste the beans and add salt and pepper if you feel they need it, and a splash of water if they're a bit thick (and warm them up if you need to). Spoon the beans into the bottom of each bowl. Thinly slice the turkey and lay on top of one side of the beans. Place the pepper on the other side and spoon the crushed avocado on top of the turkey. Enjoy!
