Turkey Buddha Bowls | Canadian Turkey

Ingredients

2 cups Canadian turkey leftovers
2 cups cubed sweet potato
2 X 398 ml cans of chickpeas, drained
1 tsp each: turmeric, ground cumin, garlic powder, onion powder
3 cups kale, roughly chopped
1 cup shredded cabbage
2 avocados, sliced
2 tbsp olive oil
1/2 cup slivered almonds
¼ cup chopped fresh cilantro
Salt and pepper to taste
Dressing:
¼ cup olive oil
1/3 cup water
1 tbsp Dijon mustard
2 tsp apple cider vinegar
½ avocado
¼ cup chopped fresh cilantro
¼ cup fresh basil
½ tbsp honey

TIP: You can make the dressing, kale, sweet potatoes and chickpeas up to 3 days ahead. With these ingredients on hand, this bowl will come together in less than 15 minutes on a busy weeknight for dinner or quick weekend lunch.

Directions

Preheat oven to 400ºF (200ºC).
Spread chickpeas and sweet potatoes on a non-stick baking sheet.
Drizzle with ½ of the olive oil. Season with dried spices and salt and pepper to taste.
Bake for 20 – 25 mins or until lightly browned. Let cool.
While baking, heat the other ½ of the olive oil in a skillet.
Sauté kale over high heat until lightly browned and wilted, 2-3 mins.
To make dressing: combine all ingredients and blend with a mini food processor or hand blender until dressing is smooth and creamy.
Assemble the salad. Divide kale evenly between the bowls.
Pile the kale on each bowl and top with chickpeas, sweet potatoes, cabbage and avocado.
Top each with a generous serving of turkey.
Sprinkle with almonds and cilantro.
Drizzle with dressing and serve.