Avocado Turkey Rice Bowl Recipes
GOCHUJANG BROWN RICE BOWLS TOPPED WITH AVOCADO, BACON, SCALLIONS, AND FRIED EGGS
Avocado, bacon, scallions and a spicy gochujang-based sauce take brown rice from boring to brilliant. The final touch is a fried egg, cooked to your liking.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss together the rice and 1/2 cup of the Korean Gochujang Cooking Sauce in a medium bowl. Cover and microwave until hot, stirring halfway through, about 4 minutes. Season with salt.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat until browned and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and then roughly chop.
- Wipe out the skillet, add the oil and place it over medium-high heat. Crack the eggs into the skillet and sprinkle each with a little salt. Cover and cook until desired doneness. Remove from the heat.
- Divide the hot rice among 4 bowls. Top each with an egg, avocado slices, bacon, the remaining cooking sauce and scallions. Drizzle each with 1/2 teaspoon of the sesame oil and sprinkle with the sesame seeds.
TURKEY FAJITA RICE BOWLS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high. Combine the rice, 12/3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Let stand, covered, 5 minutes.
- Meanwhile, put 1 bell pepper strip and 2 outer rings from 1 onion slice in a blender; set aside. Brush the remaining bell peppers and onion with 2 tablespoons olive oil; season with salt and pepper. Toss the turkey with the remaining 1 tablespoon olive oil and the fajita seasoning; season with salt and pepper.
- Grill the peppers and onion, turning halfway through, until tender and charred in spots, about 10 minutes. Remove the vegetables to a large bowl; add the lime juice. Season with salt and pepper and toss. Grill the turkey until marked and cooked through, 2 to 3 minutes per side. Remove to a cutting board; slice into strips.
- Puree the reserved bell pepper and onion with 1/4 cup water, the cilantro and 1/4 teaspoon salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream and pico de gallo.
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5/5 (5)Total Time 40 minsCategory DinnerCalories 619 per serving
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- To prepare the sweet potatoes, preheat oven to 450 degrees F. In a large bowl toss the sweet potatoes with the oil, cumin, paprika, cayenne and salt. Spread in single layer on aluminum foil lined baking sheet and bake for 20 minutes (stirring once).
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- To prepare the black beans, heat oil over medium heat and cook onion until translucent. Add garlic and cook until aromatic, about 1 minute. Add black beans, cumin and salt. Cook for a few minutes.
- To make the avocado crema in a food processor combine avocado, garlic, lime juice, coconut milk, oil and salt. Process until smooth.
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