Ease of Preparation: Medium
Yield: 4-6 servings
Ingredients:
Burrito bowl
¾ cup (180 ml) water
¼ cup (60 ml) apple cider vinegar
1 ½-2 pounds (680-907 g) boneless, skinless turkey breast, cut into ½-inch (1.25 cm) cubes
½ cup (120 ml) diced sweet yellow onion
1 x 15-ounce (444 ml) can black beans, drained and rinsed
1 ½ cups (350 ml) frozen corn
1 ¼ cups (300 ml) salsa
1 cup (240 ml) long grain rice
Chermoula
1 tablespoon (15 ml) minced garlic
1 ½ teaspoons (7.5 ml) dried oregano
¾ cup (180 ml) olive oil
1 teaspoon (5 ml) lemon zest
1/3 cup (80 ml) fresh lemon juice
2 teaspoons (10 ml) smoked paprika
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) crushed red pepper
1 cup (240 ml) tightly packed cilantro leaves
1 cup (240 ml) tightly packed parsley leaves
½ cup (120 ml) tightly packed mint leaves
To serve
3 avocados, cut into thin slices
2 cups (470 ml) grape tomatoes, halved
½ cup (120 ml) finely sliced green onions
¾ cup (180 ml) grated old cheddar cheese
Fresh cilantro, finely chopped
1 lemon, cut into wedges
½ cup (120 ml) sour cream
Method:
To make the chermoula, add garlic, oregano, olive oil, lemon zest, lemon juice, smoked paprika, salt, crushed red pepper, cilantro, parsley, and mint to a food processor and blend until smooth and uniform.
Add water, apple cider vinegar, turkey, onion, beans, corn, salsa, and chermoula to the multi-cooker. Stir to combine. Pour rice over top, then push it down so it’s submerged in liquid. Close and lock lid. Close vent. Set to Pressure Cook on high for 8 minutes.
Once the cooking has finished, quick release the steam by opening the valve, making sure to vent steam away from you.
Open the lid, fluff the rice, and stir the burrito mixture until uniform. Transfer to a serving bowl. Top with avocado, tomatoes, green onions, cheese, and cilantro. Serve with lemon wedges and sour cream.
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