Turkey and Wild Rice Harvest Bowl
The Turkey and Wild Rice Harvest Bowl is a wholesome and satisfying dish that combines succulent roasted turkey with hearty wild rice, seasonal vegetables, and a flavorful dressing. This bowl not only offers a delightful mix of textures and tastes but also provides a nutritious meal packed with protein, fiber, and essential nutrients. Perfect for a quick and nourishing lunch or dinner, this harvest bowl captures the essence of autumn's bounty in a delicious and convenient package, catering to both taste and health-conscious preferences.
- 7 cups kale stems removed and chopped
- 1 cups wild rice cooked
- 1 medium celery root peeled, chopped and
- 2 cups broccoli cut into florets, steamed
- 1 lb ground turkey cooked
- 1/4 cups red onion small dice
- 1/4 cups sliced almonds
- 1/4 cups olive oil
- 2 Tbs white balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cups fresh basil loosely packed
- 2 Tbs tahini
- 1 tsp Dijon mustard
- 1 Tbs water
Massage kale to make tender.
Cook wild rice according to the package directions.
Roasted celery root. [leftover]
Cook ground turkey. [leftover]
To assemble the bowls, divide the kale evenly in the bottom of five shallow bowls.
Top with the cooked turkey, celery root, wild rice, steamed broccoli, onion, and almonds.
Just before serving drizzle with the dressing of your choice.
For Ground Turkey: Preheat a skillet over medium heat and add 1 tbsp olive oil. Swirl the oil in the pan and then add the ground turkey.Stir the turkey often and break up the clumps. Continue cooking until the meat is lightly browned and add 1 tbsp chopped parsley.
Remove pan from heat. For the Celery Root: Preheat oven to 350°F and line a large baking sheet with parchment paper. In a large bowl, add the diced celery root, olive oil, and seasonings of choice. Toss to combine and transfer to the baking sheet. Bake 30-35 minutes or until soft and lightly browned