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Greens and Beans Fiesta Burrito Bowl

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Total Time (minutes)
30
Difficulty
1
Servings
4
Ingredients
13
Total Prep Time: 10 minutes
Calories Per Serving: 330
Nutrients

Nutrition Facts

Serving Size 315 g

Amount per serving
Calories 330 Calories from fat: 100
% Daily Value*
Fat 11 g 17 %
Saturated 1.5 g 8 %
Trans 0 g
Cholesterol 15 mg 5 %
Sodium 290 mg 12 %
Potassium 570 mg 16 %
Carbohydrate 44 g 15 %
Fiber 8 g 32 %
Sugars 8 g
Protein 13 g
Vitamin A 30 %
Vitamin C 70 %
Calcium 10 %
Iron 15 %
Vitamin K 90 %
Thiamin 15 %
Niacin 10 %
Vitamin B6 15 %
Folate 30 %
Phosphorus 10 %
Magnesium 15 %
Selenium 10 %
Copper 10 %
Manganese 90 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 2 tablespoons olive oil 
  • 1 cup brown jasmine rice, uncooked 
  • 6 oz. ground turkey or chicken 
  • 1 to 2 tablespoons taco seasoning mix 
  • 2 cups low-sodium vegetable broth 
  • 1/3 cup plain low-fat Greek yogurt 
  • 2 teaspoons hot sauce 
  • 6 cups DOLE® Organic Kale Mix
  • 1 can (15 oz.) black beans, drained and rinsed 
  • 2 cups fresh DOLE Tropical Gold® Pineapple, finely chopped 
  • 1 avocado, peeled and cut into slices 
  • 1/2 cup cherry tomatoes, cut in half

Directions

  1. Heat oil over medium-high heat, stir in rice and turkey, cook for 2 minutes. Stir in taco seasoning until well combined. Pour in broth, heat to boiling, reduce heat and cook 20 minutes or until broth is almost absorbed.
  2. Meanwhile stir together yogurt and hot sauce. Set aside.
  3. Stir kale mix, black beans and pineapple into skillet. Heat 3 to 4 minutes until heated through and broth is completely absorbed.

  4. Divide rice mixture among serving bowls, top with avocado and cherry tomatoes. Drizzle with spicy yogurt. Serve with lime wedges, if desired.
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Greens and Beans Fiesta Burrito Bowl Prep Time:10 minutes Cook time:30 minutes Serves: 4
Nutrition facts: 330 Calories, 11 grams fat
Ingredients: 2 tablespoons olive oil , 1 cup brown jasmine rice, uncooked , 6 oz. ground turkey or chicken , 1 to 2 tablespoons taco seasoning mix , 2 cups low-sodium vegetable broth , 1/3 cup plain low-fat Greek yogurt , 2 teaspoons hot sauce , 6 cups DOLE® Organic Kale Mix, 1 can (15 oz.) black beans, drained and rinsed , 2 cups fresh DOLE Tropical Gold® Pineapple, finely chopped , 1 avocado, peeled and cut into slices , 1/2 cup cherry tomatoes, cut in half, Directions:Heat oil over medium-high heat, stir in rice and turkey, cook for 2 minutes. Stir in taco seasoning until well combined. Pour in broth, heat to boiling, reduce heat and cook 20 minutes or until broth is almost absorbed.Meanwhile stir together yogurt and hot sauce. Set aside.

Stir kale mix, black beans and pineapple into skillet. Heat 3 to 4 minutes until heated through and broth is completely absorbed.

Divide rice mixture among serving bowls, top with avocado and cherry tomatoes. Drizzle with spicy yogurt. Serve with lime wedges, if desired.