Shredded Turkey with Roasted Pepper Sauce
Ingredients
Wild Rice
- 1 cup long grain wild rice
- 2 cups water
- 3 tbsp roasted turkey broth concentrate
- 2 tsp turmeric
Roasted Pepper Sauce
- 2 red bell pepper small cubes
- 1 yellow onion small cubes
- 2 tbsp paprika
- 3 tbsp plain greek yogurt
- 2 tbsp Parmigiano-Reggiano cheese
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- sriracha hot sauce to taste
Spinach and Turkey
- 2 tsp avocado oil
- 4 bunches fresh spinach
- 4 cloves garlic minced
- 500 g roasted turkey shredded
Instructions
- In a pot over high heat, place all wild rice ingredients. Bring to a boil, cover, adjust heat to low and let simmer for 20 minutes, making sure to maintain a low boil.
- Place red peppers, onions and paprika in a bowl. Add a drizzle of oil and season with salt and pepper. Mix well and place in air fryer at 350°F for 15 minutes (or in oven at 350°F for 30 minutes) to make roasted vegetables.
- In a blender, combine roasted vegetables and all other ingredients for the roasted bell pepper sauce. Puree until smooth and set aside.
- In a pot over medium heat, spray with oil, place garlic. Cook for 1 minute before adding the spinach to the pan. Mix well and cook for 3 minutes, stirring regularly. At the end of cooking, season with salt and pepper.
- Serve wild rice with garlic spinach, roasted shredded turkey and roasted bell pepper sauce.
Notes
To obtain roasted turkey broth concentrate, it's super easy! Simply collect the cooking juices from the roast turkey. If necessary, strain or even blend in a food processor for the smoothest possible consistency!
Nutrition
Calories: 432kcalCarbohydrates: 46gProtein: 49gFat: 4gSodium: 619mg
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