Description
Tasty turkey enchilada bowls with the best vegan enchilada sauce. Serve with basmati rice and vegetables.
Ingredients
- 3 cups Vegan Enchilada Sauce (See My TK Recipe Box)
- 200 grams Turkey Or Chicken Breast
- 1 cup Basmati Rice, Cooked According To Package Directions
- 200 grams Green Beans
- 1 cup Water
- 4 Tablespoons Sunflower Oil, Divided
- ½ Bell Pepper, Sliced Thinly
- 200 grams Mushrooms, Sliced Thinly
Preparation
Note: You can use store-bought enchilada sauce or make fresh enchilada sauce (see my TK recipe box).
Warm enchilada sauce and add turkey. Close lid and simmer for 25 minutes, turning turkey after 10 minutes and adding water if needed (turkey should mostly be covered in sauce).
Meanwhile, cook basmati rice in a rice cooker or in a pan.
Clean green beans. Boil water and cook green beans in the boiling water for 10 minutes until soft.
Put 2 tablespoons sunflower oil in a small skillet. Pan fry the bell pepper until soft. Set aside. Add remaining sunflower oil to the small skillet. Pan fry mushrooms and set aside.
Take turkey out of the pan and reserve the sauce. Slice turkey breast.
Put half of the rice in a bowl. Add turkey on one side of the bowl and green beans on the other side of the bowl. Stack bell peppers and mushrooms in the middle of the bowl. Drizzle sauce over the turkey and serve immediately.
