K-12
Lunch
Turkey Enchilada with Tropical Salsa
Kona Turkey Bowl
8
portions
Serving Size
60
min
Prep Time
100
min
Total Time
Loaded with hearty veggies and grains, this colorful bowl makes a statement on the table and on the palate.
Ingredients
Marinade
½ cup(s)
Soy sauce
¼ cup(s)
Vegetable oil
2 tbsp.
Sesame oil
¼ cup(s)
Honey
¼ cup(s)
Mirin
2 tbsp.
Lemon juice
¼ cup(s)
Ginger, peeled and grated
1 tbsp.
Garlic, grated
2 tsp.
Salt
½ tsp.
White pepper
Directions
- 1. Cut the Butterball® Ready-to-cook Turkey Breast into 10 even slices, about 1-inch thick.
- 2. Combine all the ingredients for the marinade in a large mixing bowl. Place the turkey in the marinade making sure it is evenly coated. Cover and refrigerate for 1 hour.
Ingredients
Constructing the Bowl
1 cup(s)
Wakame seaweed, dry
2 cup(s)
Water
4 bunch(es)
Lacinato kale, destemmed, torn, washed
1 tbsp.
Sesame oil
2 tbsp.
Soy sauce
1 tbsp.
Ginger, grated
1 tsp.
Salt
2 tbsp.
Lemon juice
4 cup(s)
Forbidden black rice, cooked
4 cup(s)
Quinoa, cooked
2 ea.
Avocado, sliced
1 cup(s)
Pickled ginger
2 cup(s)
Macadamia nuts, toasted, crushed
8 ea.
Pineapple slices, ½ inch, grilled
¼ cup(s)
Togarashi spice
8 ea.
Lemon wedges
Directions
- 1. Place seaweed in a bowl, cover with water for about 5 minutes. Drain and chill.
- 2. In a large mixing bowl, place the kale, soy sauce, sesame oil, ginger, salt and lemon juice and thoroughly toss and massage for 2-3 minutes until the kale is wilted to about ½ its original volume. Set aside.
- 3. Heat a grill on medium high and season with oil.
- 4. Remove turkey from the marinade and grill on both sides until just done. Set aside to cool. Slice into ½ inch strips.
- 5. Cut the pineapple in half.
- 6. To assemble the salad, arrange the following in a bowl: 1 cup kale, ½ cup rice, ½ cup quinoa, ¼ cup seaweed, 1 pineapple slice, ¼ of a sliced avocado, 1 ½ tbsp. pickled ginger, ¼ cup macadamia nuts, the sliced turkey and a wedge of lemon.
- 7. Sprinkle with togarashi spice.
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