Turkey, Asparagus & Golden Rice Bowls with Peas, Red Onion & Pistachio-Parsley Chimichurri

Turkey, Asparagus & Golden Rice Bowls with Peas, Red Onion & Pistachio-Parsley Chimichurri

This loaded vegan rice bowl is one hearty flavor bomb of a meal! You’ll whip up a bed of fluffy golden turmeric rice with chewy golden raisins, then top it with a vibrant, garlicky mix of sautéed asparagus, red onion, and sweet peas. It’s all drizzled with a zingy, herbaceous homemade pistachio and parsley chimichurri that complements the whole dish beautifully.
Allergens: Tree Nuts
Serves2CourseDinnerCook25 minsTotal Time25 minsDifficultyEasy
  • 2 clove Garlic
  • 1 teaspoon Turmeric
  • ¾ cup Jasmine Rice
  • 1 unit Veggie Stock Concentrate
  • ¼ ounce Parsley
  • 1 unit Red Onion
  • 6 ounce Asparagus
  • ½ ounce Pistachios(Contains Tree Nuts)
  • 1 teaspoon Garlic Powder
  • 5 teaspoon Red Wine Vinegar
  • 4 ounce Peas
  • 10 ounce Ground Turkey
  • 3 teaspoon Cooking Oil
  • 2.5 tablespoon Olive Oil
  1. Wash and dry produce.
  2. Peel and mince garlic.
  3. Heat a drizzle of oil in a small pot over medium-high heat. Add half the minced garlic and half the turmeric (all the turmeric for 4 servings). Cook, stirring constantly, until fragrant, 30-60 seconds.
  4. Add rice, stock concentrate, 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes.
  5. Keep covered off heat until ready to serve.
  6. While rice cooks, mince parsley. Roughly chop pistachios. Trim and discard woody bottom ends from asparagus, cut crosswise into 1-inch pieces. Halve, peel, and thinly slice half the onion (whole onion for 4 servings).
  7. In a small bowl, combine parsley, pistachios, garlic powder, 2½ TBSP olive oil, 1 tsp vinegar, salt, and pepper (5 TBSP olive oil and 2 tsp vinegar for 4). TIP: Add a little more vinegar if you prefer a tangier chimichurri. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey, season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat, transfer to a plate. Wipe out pan.
  8. Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus and sliced onion, season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes.
  9. In the last minute of cooking, stir in peas and remaining minced garlic. Cook, stirring occasionally, until garlic is fragrant and peas are warmed through. Use pan used for chicken or turkey here. Once peas are warmed through, stir chicken or turkey into pan.
  10. Fluff rice with a fork, stir in raisins.
  11. Divide rice between shallow bowls and top with veggies. Drizzle chimichurri over top. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.

Typical values per serving

Energy3766kJ / 900kcalsFat39gSaturated Fat7gCarbohydrates94gSugars19gProtein39gFibre7gSalt0.8g

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