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Ground Turkey and Roasted Vegetable Bowl
with spicy tahini dressing / cauliflower rice

Active: 50 Total: 50

These flavorful, colorful salad bowls make a great DIY meal. Just set out all the components and let everyone assemble their own.
Smarts: All of the components make great leftovers, so don't hesitate to make extras and use them in meals for the next few days. 



Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
Roasted Za’atar Carrots and Zucchini:
  • Carrots - 12 oz , chopped
  • Zucchini - 1 lb , cubed
  • Oil, olive - 2 Tbsp
  • Za'atar - 1 Tbsp
Cauliflower Rice Bowl:
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
  • Turkey, ground - 1 lb
  • Za'atar - 2 tsp
  • Cooked cauliflower rice (ingredients listed separately) - ~1 1/2 cups
  • Baby arugula - 5 oz (sub any salad greens)
  • Sunflower seeds - 1/3 cup (sub pepitas / pumpkin seeds)
Spicy Tahini Sauce:
  • Garlic - 1 clove
  • Tahini - 3 Tbsp
  • Vinegar, apple cider - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Hot sauce, any type - 1 tsp


  1. Cauliflower rice - (Skip if made ahead for Tuesday; if prepping right before cooking, get oven heating first.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a saute pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Carrots / Zucchini - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Make sauce - Combine garlic, tahini, vinegar, olive oil (portion for sauce), lemon juice, and hot sauce. Blend with an immersion blender until smooth. (Can be done up to 5 days ahead)

  4. Green onions - Chop, keeping green and white parts separate.

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  1. Heat oven to 425F / 218C.

  2. Toss carrots and zucchini with olive oil (portion for vegetables), Za’atar (portion for vegetables), and some salt and pepper. Spread out on a sheet pan. Roast, shaking the pan halfway through cooking, until vegetables are very tender, 20 to 25 minutes.

  3. When vegetables are about halfway finished cooking, heat a large skillet with cooking oil over medium-high heat. Add ground turkey and saute, breaking it apart, until cooked through, 7 to 9 minutes. Add in Za'atar (portion for bowls), white parts of green onions, and some salt. Cook until spices are fragrant, 1 to 2 minutes more. 

  4. If cauliflower rice was made ahead, reheat in the microwave.

  5. Assemble bowls with a bed of cauliflower rice and arugula. Top with turkey, roasted vegetables, green parts of green onions, and sunflower seeds. Finish bowls with a drizzle of sauce. Enjoy!



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