Ingredients:

  • 1 lb extra-lean ground turkey
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 4 cups broccoli florets
  • 2 cups sliced carrots
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt

Instructions:

  1. Heat the oven. Preheat your oven to 400°F (200°C). Note: This high heat is what creates the char on the veggies.
  2. Prep the vegetables. Toss the broccoli florets and sliced carrots on a parchment lined baking sheet with 2 tbsp olive oil, oregano, and salt. Spread them in a single layer. Note: If they're crowded, they'll steam instead of roast.
  3. Sear the turkey. Heat 1 tbsp olive oil in a large non stick skillet over medium high heat. Add the ground turkey, breaking it apart with a spatula. Cook until mahogany colored and no longer pink.
  4. Add the aromatics. Stir in the minced garlic, smoked paprika, onion powder, salt, and pepper during the last 2 minutes of cooking until fragrant.
  5. Roast the tray. Slide the vegetable tray into the oven for 15-20 minutes until edges are charred and vegetables are tender crisp.
  6. Divide the portions. Scoop the roasted vegetables evenly across four airtight containers.
  7. Top with protein. Divide the seasoned turkey evenly on top of the vegetables.
  8. Make the sauce. Whisk together tahini, lemon juice, maple syrup, warm water, and salt in a small bowl until smooth and velvety.
  9. Final touch. Drizzle the sauce over each bowl. Note: You can also store the sauce in separate small containers if you prefer it fresh.