Warm Paprika Turkey Bowl with Creamy Cauliflower Rice, Golden Zucchini and Lemon Tahini Drizzle

Instructions

1. 1

   In a bowl, combine the turkey strips with the sweet paprika, garlic powder, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and cook the zucchini with a pinch of salt for 5 to 7 minutes, until nicely golden. Transfer the zucchini to a plate.

3. 3

   In the same skillet, add the red onion with 1 teaspoon olive oil and cook for 3 to 4 minutes, until slightly softened. Stir in the riced cauliflower, the remaining salt, and the remaining black pepper. Cook for 5 to 6 minutes, stirring, until the cauliflower is tender and some of the moisture has evaporated.

4. 4

   Lower the heat and mix in the plain Greek yogurt, grated Parmesan cheese, and lemon zest. Stir for 1 to 2 minutes until the cauliflower rice becomes creamy. Taste and adjust salt if needed. Keep warm.

5. 5

   In a small bowl, whisk the tahini with the lemon juice and water until smooth and pourable. If it is too thick, add a few more drops of water.

6. 6

   Reheat the skillet over medium-high heat. Add the remaining tablespoon of olive oil and cook the turkey for 6 to 8 minutes, stirring, until fully cooked and browned at the edges.

7. 7

   To serve, divide the creamy cauliflower rice among 4 bowls. Top with the turkey, golden zucchini, and red onion. Finish with the lemon tahini drizzle, chopped fresh parsley, and toasted sesame seeds.

8. 8

   If you want to serve the bowl extra hot, you can keep it for 3 to 5 minutes in a preheated oven at 180 °C / 350 °F before adding the drizzle.