High-Protein Turkey & Lentil Power Bowl

• 1 cup brown lentils, rinsed
• 1 lb lean ground turkey
• 1 medium red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced
• 3 cups fresh baby spinach
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• For the dressing:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 small garlic clove, minced
• Salt to taste

Instructions

1. Cook the lentils: Combine rinsed lentils with 3 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20-25 minutes until tender but not mushy. Drain any excess water and set aside.
2. Prepare the turkey: While lentils cook, heat 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey, breaking it up with a spatula. Cook for 7-10 minutes until browned and cooked through.
3. Season the turkey: Add ground cumin, smoked paprika, salt, and pepper to the turkey. Stir well and cook for an additional 2 minutes for the flavors to meld. Remove from heat.
4. Make the dressing: In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth. Adjust water quantity to get a creamy but pourable consistency.
5. Assemble the bowl: Divide cooked lentils, seasoned turkey, diced bell pepper, cherry tomatoes, cucumber, and fresh spinach evenly among four bowls.
6. Drizzle tahini lemon dressing generously over each bowl.
7. Garnish with fresh parsley and a drizzle of olive oil if desired.
8. Serve warm or at room temperature for a filling, high-protein lunch.

Chef tips

• Use red lentils for a softer texture, but reduce cooking time to about 15 minutes to avoid mushiness.
• If tahini is not available, substitute with plain Greek yogurt for a tangy dressing, adjusting water for consistency.
• Lean ground chicken or turkey breast can replace ground turkey for a lower-fat option.
• To prep ahead, cook lentils and turkey separately, store refrigerated, and assemble bowls fresh for a quick lunch.