NicStan Cooks

This was a whatever is in the fridge make-a-bowl kind of meal. Same Becky tahini dressing from a previous post.

Ingredients

• Spinach
• 1 cup quinoa
• 1 lb ground turkey
• 1 onion
• 1 sweet potato
• 1 bell pepper
• Olive oil
• Cavender’s all purpose Greek seasoning (salt, pepper, garlic, oregano, onion powder, parsley)
• 1/2 box cherry tomatoes
• 1/2 cucumber
• 1/4 cup chopped parsley
• Feta on top
• 1/2 cup tahini
• 1.5 Tbsp lemon juice (half lemon)
• Garlic powder

Instructions

1. Hear oven to 400.
2. Cook quinoa according to instructions.
3. Chop sweet potato, onion, bell pepper into 1/2 inch chunks. Drizzle with olive oil, mix with Greek seasoning and bake on sheet pan for about 20 min.
4. Heat 1 Tbsp olive oil in pan. Sauté Turkey mixing in Greek seasoning.
5. Chop tomatoes, cucumber, parsley. Combine with some salt, pepper and olive oil (not too much since you’ll top with tahini dressing).
6. Becky’s Tahini Dressing: Add 1/2 cup of tahini to a bowl, mix with lemon juice, salt, and garlic powder until thick. Add cold water 1/8th cup at a time mixing constantly until desired consistency. Finish with some paprika and olive oil.
7. Throw it all into a bowl on top of spinach.