Turkey Shawarma Bowl with Creamy Feta & Tahini-Garlic Vegetables

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 205°C (400°F). Line a large baking sheet pan with parchment paper (optional).

Step 2

Wash and dry the fresh produce.

Step 3

Juice lemon into a medium bowl.

Step 4

Peel and mince garlic. Add to the bowl along with tahini, oil, salt, and pepper; whisk to combine the marinade.

Step 5

Trim and thinly slice zucchini into rounds and add to the bowl with the marinade.

Step 6

Peel, halve, and thinly slice onion into half moons. Halve tomatoes. Add both to the bowl and toss to coat.

Step 7

Transfer veggies to the baking sheet and spread out in a single layer. Place in the oven and roast until tender, 12-15 minutes.

Step 8

Pick mint leaves off the stems; discard stems and mince the leaves. Sprinkle over roasted veggies and toss to combine.

Step 9

Meanwhile, preheat a skillet over medium-high heat.

Step 10

Once the skillet is hot, add oil and swirl to coat the bottom. Add the ground turkey and season with spices. Cook, breaking apart with a spoon, until browned and crumbly, 4-5 minutes. Cover with a lid and remove from heat.

Step 11

Meanwhile, place feta and yogurt in a small bowl; whisk to combine.

Step 12

To serve, divide arugula, turkey, and veggies between bowls. Top with creamy feta and enjoy!