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turkey buddha bowls
1

Credit
Turkey Farmers of Canada

Serves: 4-6
Prep Time: 20 mins
Cook Time: 25 mins
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.
  1. Preheat oven to 400ºF (200ºC).
  2. Spread chickpeas and sweet potatoes on a non-stick baking sheet.
  3. Drizzle with ½ of the olive oil.  Season with dried spices and salt and pepper to taste.
  4. Bake for 20 – 25 mins or until lightly browned.  Let cool.
  5. While baking, heat the other ½ of the olive oil in a skillet.
  6. Sauté kale over high heat until lightly browned and wilted, 2-3 mins.
  7. To make dressing: combine all ingredients and blend with a mini food processor or hand blender until dressing is smooth and creamy.
  8. Assemble the salad.  Divide kale evenly between the bowls.
  9. Pile the kale on each bowl and top with chickpeas, sweet potatoes, cabbage and avocado.
  10. Top each with a generous serving of turkey.
  11. Sprinkle with almonds and cilantro.
  12. Drizzle with dressing and serve.

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