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Peri peri turkey and mango salsa rice bowl
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Transform leftover turkey into a flavorful high-fiber rice bowl topped with vibrant mango salsa.
Ingredients:
  • 300.00 gm mountain blend rice
  • 400g piece cold cooked turkey breast, no skin (see notes)
  • 40.00 ml medium peri peri sauce
  • 1 mango, cut into 1cm pieces
  • 1 Lebanese cucumber, seeded, cut into 1cm pieces
  • 1 small red capsicum, cut into 1cm pieces
  • 1/2 small red onion, finely chopped
  • 1 cos lettuce heart, leaves separated
  • Lime wedges, to serve
  • Parsley sprigs, to serve
Instructions:
  • In a saucepan over medium heat, combine rice and 2 cups of water. Cover and bring to a boil. Reduce heat to low and simmer covered for 35 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes before serving.
  • While waiting, preheat your oven to 200C/180C fan-forced. Line a baking tray with baking paper, then place the turkey on it. Brush the turkey with peri peri sauce and bake for 10 minutes or until heated through.
  • Combine mango, cucumber, capsicum, onion, and lime juice in a bowl and toss together.
  • Slice the succulent turkey, layer it over the fluffy rice in bowls, add crisp lettuce on top, generously spoon flavorful salsa over it all, and garnish with fresh lime wedges and vibrant parsley sprigs before serving.

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