Spiced Turkey and Roasted Veggie Bowl

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Step 1

Preheat oven to 425°C.

Step 2

Spread frozen veggies on a baking tray lined with parchment.

Step 3

Drizzle with olive oil, sprinkle with spices, toss to coat.

Step 4

Roast for 25–30 minutes, flipping halfway, until lightly browned and crisp on edges

Step 5

Heat 5 ml olive oil in a skillet over medium heat.

Step 6

Add garlic, sauté for 30 seconds.

Step 7

Add turkey and break it up as it browns.

Step 8

Add cumin, paprika, coriander/cinnamon, salt, and pepper.

Step 9

Cook until no longer pink—about 8–10 minutes.

Step 10

Optional: finish with lemon juice or vinegar for brightness.

Step 11

Combine yogurt, garlic, lemon juice, and salt in a bowl.

Step 12

Mix well. Add herbs if using.

Step 13

Chill until ready to serve.

Step 14

Layer veggies, turkey, and starch (if using) into bowls.

Step 15

Top with sauce, feta or avocado, and hot sauce if desired.

Step 16

Enjoy immediately, or store for 3–4 days in the fridge.