Greens and Beans Fiesta Burrito Bowl

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 kale
• 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.