Author Notes
We are making tasty turkey enchilada bowl with vegan enchilada sauce. Add basmati rice and vegetables and your tasty turkey enchilada bowl is ready —The Tortilla Channel
Ingredients
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3 cups
vegan enchilada sauce
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1 cup
water (only add if sauce evaporates)
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1
turkey or chicken breast (100 grams per person)
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200 grams
green beans
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½
bell pepper
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200 grams
mushrooms
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4 tablespoons
sunflower oil to pan fry the bell peppers and mushrooms
Directions
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Make vegan enchilada sauce as described in this recipe https://food52.com/recipes/72859-vegan-enchilada-sauce
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Warm the sauce and add the turkey. Close the lid and simmer for 25 minutes
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Turn the turkey after 10 minutes and add water if needed (turkey should mostly be covered in the sauce)
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Cook the basmati rice in a rice cooker or in a pan
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Clean the green beans
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Boil water and cook the green beans in the boiling water for 10 minutes until soft
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Put 2 tbsp of sunflower oil in a small skillet. Pan fry the bell peppers until soft. Store the bell peppers until ready to plate the bowl
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Put the other 2 tbsp of sunflower oil in the small skillet. Pan fry the mushrooms and put aside until ready to plate the bowl
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Take the turkey out of the pan and keep the sauce. Slice the turkey breast in small slices
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Put half of the rice in a bowl. Add the turkey to one side of the bowl and the green beans to the other side of the bowl
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Stack the bell peppers and mushrooms in the middle of the bowl
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Lastly drizzle sauce over the turkey and serve immediatly
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