A delicious and healthy lunch bowl featuring roasted vegetables and lean ground turkey. Made with organic brown rice, zucchini, yellow squash, kale, and ground turkey seasoned with turmeric and nutritional yeast, finished with tahini.
1: Preheat the oven to 425°F.
2: Toss zucchini and yellow squash with avocado oil and bohemian forest european blend, then roast for 20-25 minutes until crispy.
3: Massage kale with lemon juice, olive oil, pink sea salt, and pepper.
4: Cook lean ground turkey with turmeric, pink sea salt, pepper, and nutritional yeast in a skillet.
5: Assemble the bowl with brown rice, roasted vegetables, massaged kale, and turkey, then drizzle with tahini.
