Warm Bowl of Toasted Lemon Turkey with Bulgur, Spiced Carrots, and Creamy Feta Mint Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the carrots with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, the cinnamon, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, turning halfway, until golden and tender.

2. 2

   2. Meanwhile, place the bulgur in a saucepan with the chicken broth or water and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 10 to 12 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork. Mix with the chopped parsley and half of the lemon zest.

3. 3

   3. For the sauce, combine the Greek yogurt, feta cheese, 1 grated or very finely minced garlic clove, half of the mint, 1 teaspoon lemon juice, 1 tablespoon water if needed to loosen it, and a pinch of black pepper in a bowl. Set aside.

4. 4

   4. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the red onion; cook for 2 minutes. Add the remaining 2 minced garlic cloves and cook for 30 seconds.

5. 5

   5. Add the turkey, the remaining cumin, the remaining sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6 to 8 minutes, stirring, until the turkey is fully cooked.

6. 6

   6. Add the remaining lemon zest and 1 tablespoon lemon juice to the skillet. Cook 1 minute more so the lemon lightly toasts on the bottom of the pan and perfumes the turkey.

7. 7

   7. Lightly toast the pumpkin seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, if they are not already toasted.

8. 8

   8. To serve, divide the bulgur among bowls. Top with the toasted lemon turkey, roasted carrots, and spoonfuls of creamy feta mint sauce. Finish with the remaining fresh mint and the toasted pumpkin seeds.