Turkey Grain Bowl
< 15 minutes
< 60 minutes
1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3 tablespoons olive oil, divided
1¼ teaspoons salt, divided
⅛ teaspoon black pepper
1 sweet potato, peeled and cubed
8 ounces fresh mushrooms, stemmed and sliced
⅓ cup uncooked lentils
⅓ cup uncooked tricolor (or any color) quinoa
¼ cup tahini
1 teaspoon lemon juice
¼ teaspoon ground cumin
6 tablespoons cold water
1 tablespoon minced fresh cilantro or parsley, plus additional for garnish
¾ cup shredded red and/or green cabbage or coleslaw mix
1 slice (1/4-inch-thick) slice BUTTERBALL® Thanksgiving Deli Turkey (about 8 ounces)
- 1.Preheat oven to 400°F. Combine cauliflower and broccoli in large bowl. Drizzle with 2 tablespoons oil and sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper; toss to coat. Spread mixture on one side of sheet pan. Place sweet potatoes in 13x9-inch baking pan. Drizzle with ½ tablespoon oil and season with ¼ teaspoon salt; toss to coat. Place mushrooms on small baking sheet; drizzle with remaining ½ tablespoon oil and sprinkle with ¼ teaspoon salt. Bake broccoli, cauliflower and sweet potatoes 30 minutes or until tender, stirring once. Bake mushrooms about 20 minutes or until dry and dark brown.
- 2.Meanwhile, bring medium saucepan of salted water to a boil. Add lentils; cook 5 minutes. Add quinoa. Reduce heat to medium; cook about 15 minutes or until quinoa and lentils are tender. Drain and return to saucepan.
- 3.For sauce, whisk tahini, lemon juice, cumin and remaining ¼ teaspoon salt in medium bowl. Whisk in enough cold water to make smooth sauce with desired consistency. Stir in 1 tablespoon cilantro.
- 4.Cut turkey into cubes. Divide lentil mixture among four bowls. Arrange cauliflower, broccoli, sweet potato and cabbage around lentils. Top with turkey, mushrooms and sauce; garnish with additional cilantro.