Turkey Rice Bowls with Roasted Vegetables and Lime Yogurt Sauce

Ingredients

Ingredients

• 1 lb ground turkey
• 1 1/2 cups uncooked rice
• 1 broccoli
• 1/2 cabbage
• 1 cucumber
• 1 onion
• 2 garlic cloves
• 1-2 tbsp bomba
• 1 cups greek yogurt
• 1 lime
• 1 cilantro
• salt
• pepper
• cumin
• paprika

Instructions

1. Cook the rice according to package directions.
2. Heat the oven to 425°F.
3. Toss the broccoli florets and sliced cabbage with oil, salt, pepper, and paprika.
4. Roast the vegetables for 20–25 minutes until tender and caramelized.
5. Cook the diced onion in a skillet for 3–4 minutes over medium heat.
6. Add the minced garlic and ground turkey to the skillet.
7. Season the turkey mixture with cumin, paprika, salt, pepper, and bomba, then cook until browned and fully cooked.
8. Mix the Greek yogurt with lime juice, a little bomba, salt, and 1–2 tablespoons water to make the sauce.
9. Assemble the bowls with rice, turkey, roasted vegetables, diced cucumber, yogurt sauce, and cilantro.
10. For meal prep, refrigerate components separately or assemble and eat cold.

Notes

Store components separately for best texture when reheating; the assembled bowls can also be enjoyed cold.