Winter bowl, marinated turkey and tahini dressing (meal prep tip)

Ingredients

For roasted vegetables and chickpeas:

• 400 g sweet potatoes
• 400 g broccoli or cauliflower
• 200 g sterilised chickpeas (e.g. Auga brand)
• 2 tablespoons olive oil
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• ground cumin (or spices to taste)

For the turkey:

• 400 g turkey breast
• Juice of ½ lime
• a tablespoon of olive olive oil
• crushed chilli pepper
• teaspoon sweet chilli sauce (can be omitted)
• 1-2 tablespoons soy sauce
• Salt and pepper

For the tahini dressing:

• 2 tablespoons tahini
• 2 tablespoons honey or chicory sweetener
• Juice of ½ lemon
• 3 tablespoons of water (for dilution)
• A pinch of salt and pepper

Other ingredients:

• Cooked rice or quinoa (approx. 60 g per serving)
• Fresh coriander for garnish
• Pomegranate seeds

Method

1. Preheat the oven to 200 °C. Peel and cut the sweet potatoes into smaller pieces. Divide the broccoli or cauliflower into smaller florets.
2. Dry the chickpeas, mix with olive oil, smoked paprika, salt and pepper. Mix the vegetables with the oil and spices. Spread everything on a baking tray lined with baking paper. Bake for 20-25 minutes until golden brown.
3. In the meantime, prepare the turkey meat - cut it into smaller pieces and mix with chilli, lime juice, cumin, oil, salt and pepper. Leave to marinate for a while.
4. Roasting the meat: Heat a little oil in a pan and roast the turkey meat on both sides until golden brown (about 5 minutes).
5. Preparation of dressing - mix tahini with honey, lemon juice, water and salt. Mix thoroughly.
6. Assembling the bowl: Place cooked rice in a bowl, top with roasted vegetables, crispy chickpeas and roasted turkey. Drizzle with tahini dressing and sprinkle with fresh coriander, pomegranate seeds or add whatever you like to taste.