Tandoori Turkey Bowl
Servings 4 servings
Calories 546kcal
Ingredients
- 1 pound Ground turkey cut into bite sized pieces
- 1/4 cup Breadcrumbs
- 2 tbsp Fresh cilantro chopped
- 1 tbsp Fresh mint chopped
- 2 tbsp Milk
- 1 tbsp Ground turmeric
- 1 tbsp Lemon Pepper Seasoning
- 1 cup Couscous
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Onion chopped
- 2 clove Garlic minced
- 4 cups Kale chopped
- 12 Grape tomatoes halved
- 2 Pita bread
- 1/4 cup Greek yogurt
- 1 tbsp Lemon juice or more if needed
- 2 tsp Extra-virgin olive oil
Instructions
- In a bowl mix the turkey, breadcrumbs, cilantro, mint, milk, turmeric, lemon pepper, and season with salt and pepper. Dampen hands with water and roll the mixture into equal sized balls.
- Preheat a nonstick pan on medium heat. Place the meatballs in the pan and brown on both sides. Once nicely browned place in the oven to finish cooking to an internal temperature of 160 degrees using a thermometer.
- Cook the couscous according to the directions on the package. Once cooked drain well and toss with butter. Season with salt and pepper to taste.
- Heat the oil in a pot over medium low heat. Add the onions and minced garlic and cook for 2 - 3 minutes until the onions are fragrant and softened. Add in the kale and tomatoes. Saute until the kale is wilted and tomatoes start to soften. Season with salt and pepper.
- Warm the pita on both sides in a nonstick pan over medium heat. Drizzle with olive oil and cut into triangles.
- In a bowl mix the yogurt and lemon juice.
- Serve the kale and tomatoes with the couscous and meatballs. Drizzle with the yogurt sauce and garnish with cilantro. Serve with pita.
Nutrition
Calories: 546kcal | Carbohydrates: 67g | Protein: 41g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 300mg | Potassium: 1022mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7264IU | Vitamin C: 90mg | Calcium: 206mg | Iron: 4mg