Popular Conditions & Diets
Ingredients
22
Time
40m
Serves
4
Recipe by Julia Gibson
Ingredients
22
Time
40m
Serves
4
High Protein
Gluten-Free
1 cup
Brown Rice
1 head
Cauliflower
cut into small pieces
4 Tbsp
Extra-Virgin Olive Oil
1 lb
Ground Turkey
3
Garlic Cloves
minced
2 tsp
Cumin
2 tsp
Coriander
2 tsp
Smoked Paprika
1/2 tsp
Red Pepper Flakes
1/2 tsp
Ground Cinnamon
1/2 tsp
Turmeric Powder
1 tsp
Sea Salt
1 tsp
Black Pepper
1/2 large
English Cucumber
diced
6
Radish
sliced
1 head
Romaine Lettuce
chopped
1/2 cup
Tahini
1/2 cup
Fresh Parsley
1/2 cup
Cilantro
1/2 cup
Fresh Dill
1/2 cup
Fresh Basil
1/2 cup
Pickled Red Onion
divided
1
Make the brown rice: Combine 1 cup of brown rice with 2 cups of water in a saucepan. Bring to a boil, cover then lower to a simmer and cook for 35-40 minutes until the water has absorbed. Let sit for 5 minutes before fluffing.
2
Preheat your oven to 400 degrees Fahrenheit. Toss the cauliflower in 1 tablespoon of olive oil and season with salt and pepper. Spread out on a baking sheet and roast for 30-35 minutes until browned and crispy, tossing halfway through.
3
When there’s 10 minutes left of the cauliflower, heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the garlic cloves and ground turkey. Use a wooden spoon to break up the turkey.
4
Once the turkey is almost cooked through, add the spice blend along with 1/4 cup of water. Cook, stirring constantly, until the turkey is coated in the spice blend and cooked through.
5
Green Tahini Sauce: add the tahini, 1 garlic clove, lemon juice, 2 tbsp of olive oil and two cups of your fresh herbs in a food processor and pulse until smooth.
6
Divide the rice between bowls, and top with the cauliflower, turkey, cucumber, radishes, lettuce, pickled onions and toppings of choice.
7
Substitutions: Crumble tofu to use in place of the turkey for a vegan option- Omit rice and use more lettuce to make it a shawarma salad- Use quinoa, faro or any other grain in place of brown rice.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
