Mexican Ground Turkey Burrito Bowls

• 95
  1 1/3 lb ground turkey

  Pasture Raised Ground Turkey95$17.45Buy from Grass Roots Farmers' Cooperative
• 98
  1 cup short grain brown rice, rinsed

  Organic Short Grain Brown Rice98$7.89Buy from Lundberg Family Farms
• 91
  1 cup black beans, rinsed

  Organic Black Beans91$7.29Buy from Fresh Acres
• 3 cups water
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 91
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 89
  1 tbsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 1 tsp salt, divided
• 1/2 tsp black pepper, ground
• 90
  1/2 cup salsa

  CADIA Salsa, Organic, Medium90$19.22Buy from DestGlow
• 91
  1 cup white cheddar, shredded

  White Cheddar (Raw Organic Grassfed)91$8.99Buy from Nutrient Farm

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Rinse 1 cup short grain brown rice and 1 cup black beans thoroughly in a fine-mesh sieve under cold running water for 2 minutes.

2. 2

   Place the rinsed brown rice and black beans into an electric pressure cooker with 3 cups water and 1/2 teaspoon salt. Secure the lid, seal the steam valve, and cook on high pressure for 14 minutes.

3. 3

   While the grains cook, heat 1 tablespoon avocado oil in a large skillet over medium-high heat for 1 minute until shimmering.

4. 4

   Add 1.3 pounds ground turkey to the skillet, breaking the meat into bite-sized crumbles with a wooden spoon, and sauté for 5 minutes until browned and no pink remains.

5. 5

   Stir in 1 teaspoon garlic powder, 1 tablespoon chili powder, 1 teaspoon ground cumin, the remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute until fragrant.

6. 6

   Pour in 1/2 cup salsa, reduce the heat to medium-low, and simmer gently for 4 minutes until the sauce slightly thickens and coats the turkey evenly.

7. 7

   Quick-release the steam valve on the pressure cooker for 2 minutes until the pin drops, uncover carefully, and gently fluff the tender rice and black beans.

8. 8

   Divide the warm rice and black beans across 4 serving bowls, spoon the hot ground turkey and salsa mixture over each portion, and scatter 1 cup shredded white cheddar over the top to melt slightly (about 1 minute).