Turkey & Tahini Buddha Bowl

FOR THE MEATBALLS

• 500g ground turkey
• 3/4 cup grated carrot (1 large carrot)
• 1/2 cup onion, diced
• 1/2 cup fresh chopped basil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil

FOR THE ROASTED VEGETABLES

• 1 large sweet potato or 2 small sweet potatoes
• 1 large zucchini
• 1 bulb garlic
• 1 head of broccoli, florets only
• 2 tbsp olive oil
• 1 tsp salt

BOWL INGREDIENTS

• 1 large carrot, cut into ribbons
• 4 radishes
• 1/4 cup fresh basil
• 1/2 avocado
• 1/2 tsp sesame seeds

MAPLE TAHINI DRESSING

• 1/4 cup tahini
• 2 tbsp maple syrup
• 2 tbsp water
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1/8 tsp salt

TO MAKE THE ROASTED VEGETABLES

1. Preheat oven to 200 degrees C
2. Cover a large tray with baking paper
3. Wash and slice sweet potato lengthwise into 1/4 inch slices
4. Cut zucchini into small chunks and cut florets of broccoli away from stem
5. Lay garlic, zucchini, broccoli and sweet potatoes in a single layer on baking sheet and drizzle with 2 tbsp olive oil and sprinkle with salt
6. Bake for 10 minutes, flip vegetables and bake an additional 10 minutes, or until cooked through and slightly brown

TO MAKE THE MEATBALLS

1. In a large bowl combine all meatball ingredients and mix well
2. Roll tablespoons of mixture into balls and place on baking tray.
3. Bake for 20min, or until cooked through.

TO MAKE THE MAPLE TAHINI DRESSING

1. Mix all ingredients in a small bowl and whisk until smooth and creamy, set aside

TO ASSEMBLE THE BOWL

1. Using a vegetable peeler, glide lengthwise along the carrot to create ribbons
2. In a large bowl place roasted broccoli florets, radishes, zucchini, meatballs, garlic, carrot ribbons and sweet potatoes
3. Top with basil, maple tahini dressing, avocado and sesame seeds
4. Serve immediately or store in an air tight container in the fridge

This recipe is approved for our following Healing Diets:

- Adrenal Healing Nutrition Plan (post 2-week blood sugar reset)

- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity

- Dairy-free 

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner