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Tasty turkey enchilada bowl

By The Tortilla Channel • September 1, 2017 • 0 Comments

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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

Serves 2

3 cups vegan enchilada sauce
1 cup water (only add if sauce evaporates)
1 turkey or chicken breast (100 grams per person)
200 grams green beans
½ bell pepper
200 grams mushrooms
4 tablespoons sunflower oil to pan fry the bell peppers and mushrooms

Make vegan enchilada sauce as described in this recipe https://food52.com/recipes/72859-vegan-enchilada-sauce
Warm the sauce and add the turkey. Close the lid and simmer for 25 minutes
Turn the turkey after 10 minutes and add water if needed (turkey should mostly be covered in the sauce)
Cook the basmati rice in a rice cooker or in a pan
Clean the green beans
Boil water and cook the green beans in the boiling water for 10 minutes until soft
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
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
Take the turkey out of the pan and keep the sauce. Slice the turkey breast in small slices
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
Stack the bell peppers and mushrooms in the middle of the bowl
Lastly drizzle sauce over the turkey and serve immediatly