Turkey Shawarma Nourish Bowl

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

Divide the rice between bowls, and top with the cauliflower, turkey, cucumber, radishes, lettuce, pickled onions and toppings of choice.

6

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.

7

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.