Carb Smart Middle Eastern Turkey Bowls
with Pine Nuts and Tahini Sauce- Wheat
- Egg
- Mustard
- Pine nuts
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Tree nuts
- Peanuts
With rich flavours of sesame and pine nuts, this low-starch supper is a star. Plus, leftover bulgur will work perfectly in a salad for lunch the next day.
Ingredients
250 g
Ground Turkey
¼ cup
Bulgur Wheat
(Contains: Wheat)
1 unit
Eggplant
1 unit
Lemon
7 g
Parsley
1 unit
Sweet Bell Pepper
1 unit
Tomato
2 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
28 g
Pine Nuts
(Contains: Pine nuts)
1 tbsp
Middle Eastern Seasoning
(Contains: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens, Mustard)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 1/3 cup (2/3 cup) water, and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in 1/4 cup (1/2 cup) bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Fluff bulgur with a fork.
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Cut half the eggplant into 1/2-inch pieces (use all for 4 ppl). (TIP: Peel eggplant before cutting, if desired.)
- Add peppers, eggplant, half the Middle Eastern Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. (TIP: We love to use olive oil in this recipe.) Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven, stirring halfway through, until tender, 10-12 min.
- Zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges.
- Finely chop parsley.
- Cut tomato into 1/2-inch pieces.
- Heat a large non-stick pan over medium heat.
- When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Reheat the same pan (from step 3) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add remaining Middle Eastern Spice Blend and 1/4 cup (1/3 cup) water. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste.
- Meanwhile, add tomatoes, half the parsley, 1 tsp (2 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with salt and pepper, then stir to combine. (TIP: Add a pinch of sugar to tomatoes, if desired.)
- Combine mayo, half the lemon zest and 1 tsp (2 tsp) lemon juice in a small bowl. Set aside.
- When veggies and bulgur are done, fluff bulgur with a fork, then add veggies. Toss gently to combine.
- Divide bulgur-veggie mixture between bowls. Top with turkey, then marinated tomatoes.
- Dollop lemony mayo over top, then sprinkle pine nuts and remaining parsley.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the beef. There's no need to drain and discard excess fat.
