Citrus Turkey Bowls with Poblano and Smoky Crema

Inspired by the bright, tangy flavors of Yucatán cuisine, these turkey bowls are a celebration of citrus and spice. A marinade of mandarin orange and lime juices, blended with warm spices, tenderizes the turkey and infuses it with savory-sweet depth. Paired with fluffy jasmine rice, sautéed poblano and onion and a smoky red pepper crema, every bite is a balance of zest, heat and creaminess.

Quick-pickled onions add a sharp, tangy crunch, while fresh cilantro brings a pop of color and freshness. This bowl is a complete meal that’s as satisfying to make as it is to eat-perfect for a flavorful weeknight dinner that feels like a mini escape.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Mandarin OrangeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the citrus sauce: In a small bowl, combine Tex-Mex paste, lime zest, juice from the whole mandarin, juice from one lime wedge, half the Southwest spice blend, half the ancho chili powder and 2 tablespoons water. Set aside.
2. Cook the rice: In a small pot, combine jasmine rice, ¾ cup water, remaining Southwest spice blend and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. Make pickled onions: In a microwave-safe bowl, combine ¼ of the sliced red onion, juice from half the lime, ¼ teaspoon sugar and a pinch of salt. Microwave for 1 minute until softened. Set aside.
4. Prepare the crema: In a small bowl, combine smoky red pepper crema with a pinch of salt. Add water 1 teaspoon at a time until drizzling consistency. Set aside.
5. Sauté vegetables: Heat a drizzle of oil in a large pan over medium-high heat. Add sliced poblano, season with salt and pepper and cook until slightly softened, 3-4 minutes. Add another drizzle of oil and the remaining onion, season and cook until tender, 4-6 minutes. Transfer to a plate.
6. Cook the turkey: In the same pan, heat a drizzle of oil over medium-high heat. Add ground turkey, breaking it up and cook until browned and cooked through, 4-6 minutes. Stir in the cooked vegetables and the citrus sauce; cook until thickened, 1-2 minutes. Turn off heat.
7. Assemble the bowls: Fluff the rice with a fork and stir in 1 tablespoon butter and salt to taste. Divide rice among bowls. Top with turkey and vegetable mixture, drizzle with crema and add pickled onions (drained). Sprinkle with chopped cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of turkey?

Yes, ground chicken works well as a substitute. Cook it the same way until browned and cooked through.

What can I use instead of smoky red pepper crema?

You can mix sour cream with a pinch of smoked paprika and a little lime juice for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.