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Carb Smart Middle Eastern Turkey Bowls

Carb Smart Middle Eastern Turkey Bowls

with Pine Nuts and Tahini Sauce
4.0(42)Review Summary
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
700 kcal
Protein
: 
33g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Egg
  • Mustard
  • Pine nuts
  • Sulphites
  • Wheat
  • Mustard
  • Crustaceans
  • Fish
  • Milk
  • Sesame
  • Soy
  • May contain traces of allergens
  • Tree nuts
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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: Egg, Mustard May be present: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

28 g

Pine Nuts

(Contains: Pine nuts)

1 tbsp

Middle Eastern Seasoning

(Contains: Mustard May be present: Soy, Sulphites, Tree nuts, Wheat, Milk, Peanuts, Sesame)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

2 tbsp

Oil*

Calories700 kcal
Fat45 g
Saturated Fat7 g
Carbohydrate47 g
Sugar14 g
Dietary Fiber12 g
Protein33 g
Cholesterol120 mg
Sodium750 mg
Trans Fat0.2 g
Potassium1450 mg
Calcium150 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Measuring Spoons
•Baking Sheet
•Zester
•Large Non-Stick Pan
•Medium Bowl

Cooking Steps

PDF
Cook bulgur
1
  • 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.
Prep and roast veggies
2
  • 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.
Remaining prep and toast pine nuts
3
  • 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.
Cook turkey
4
  • 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.
Marinate tomatoes
5
  • 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. 
Finish and serve
6
  • 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.
Modularity step (under step 4)
7

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.                                            

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: The Middle Eastern spice blend was praised for its rich, aromatic flavors; some found the dish a bit dry.
  • Ease of prep: Several reviewers noted the recipe had many steps and took longer than expected to prepare.
  • Suggestions: Consider using more bulgur for a heartier portion; add extra sauce to combat dryness.
  • Portions: Some customers felt the portions were small, particularly noting not enough white sauce was provided.
  • Ingredients: Many enjoyed the eggplant and pine nuts, with several requesting more eggplant-based recipes in the future.
AI-generated from customer reviews

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