Ingredients

• 500g lean turkey mince
• 200g quinoa
• 400ml water or vegetable broth
• 2 large sweet potatoes (approx. 600g), cubed
• 1 red bell pepper, sliced
• 1 red onion, chopped
• 2 cloves garlic, minced
• 150g fresh spinach
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper to taste
• For the dressing:
• 60ml tahini
• 60ml fresh lemon juice
• 60ml water
• 1 small garlic clove, grated (optional)

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the cubed sweet potatoes and sliced bell pepper with 1 tablespoon of olive oil, paprika, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly browned.
2. 2.While the vegetables roast, cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 400ml of water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
3. 3.In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the chopped red onion and cook for 3-4 minutes until softened. Add the minced garlic, cumin, and coriander and cook for another minute until fragrant.
4. 4.Add the turkey mince to the skillet. Break it up with a spoon and cook until browned all over, about 8-10 minutes. Season with salt and pepper. Turn off the heat and stir in the fresh spinach until it wilts.
5. 5.Prepare the dressing by whisking together the tahini, lemon juice, water, and optional grated garlic in a small bowl until smooth. Add more water, one tablespoon at a time, to reach your desired consistency.
6. 6.To serve, divide the cooked quinoa among four bowls or meal prep containers. Top with the roasted vegetables and the spiced turkey mixture. Drizzle with the lemon-tahini dressing before serving, or store the dressing separately for meal prep.

Nutrition Information

Why this recipe