Name: Turkey Quinoa Power Bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 lb turkey breasts (skinless); 2 tsp olive oil; ½ tsp sea salt (divided); ¼ tsp black pepper; 1 cup quinoa; 1 ½ cup water; 1 cup red cabbage (shredded fine); ½ cup carrots (shredded); ¾ cup cherry tomatoes (halved); ½ avocado (sliced); ¼ cup raw pumpkin seeds; ¼ cup cilantro (chopped, substitute parsley); 1 tbsp tahini; ½ tsp tamari; 2 tsp apple cider vinegar; 1 tsp maple syrup; 2 tsp olive oil

Preheat your oven to 350℉. Place the turkey breast on a baking sheet and drizzle with olive oil; rub the oil on both sides of the turkey and season the top with ¼ tsp sea salt and black pepper. Place in the oven to roast for 30-35 minutes, or until a thermometer inserted into the thickest part reads 165℉.

Use a sieve to rinse the quinoa under cold water; place into a small sauce pot and add the water and ¼ tsp sea salt. Turn the heat to high, cover the pot and bring the water to a boil. Once boiling, reduce the heat down to low and simmer until all of the water has been absorbed. Remove the pot from the heat and fluff the quinoa with a fork; set aside and let cool.

Add all dressing ingredients to a small bowl and use a fork or whisk to combine until smooth; set aside.

Once the turkey is fully cooked, remove from the oven and place onto a cutting board to cool. Once cool, use a knife to chop the turkey breast into cubes.

Divide the quinoa into two bowls or containers, top with the shredded cabbage and carrots, halved cherry tomatoes and avocado. Add the turkey breast and pumpkin seeds to the bowls.

Mix all dressing ingredients together and and drizzle over Power bowls. Toss lightly to combine and top with cilantro.