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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
- 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