Whole-Food Turkey and Rice Bowl

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

In a medium saucepan, combine the rinsed brown rice with 400ml of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 35 to 40 minutes until tender and water is absorbed. Remove from heat and let steam covered for 5 minutes.

Place the diced sweet potatoes and broccoli florets on the prepared baking sheet. Drizzle with half of the olive oil (15ml), season with half of the salt and black pepper, and toss to coat evenly. Spread into a single layer.

Roast the vegetables in the preheated oven for 25 minutes, tossing halfway through, until the sweet potatoes are tender and lightly caramelized and the broccoli is crisp-tender.

While the vegetables roast, heat the remaining 15ml of olive oil in a skillet over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon.

Add the ground cumin, smoked paprika, garlic powder, and the remaining salt and pepper to the turkey. Cook for 8 to 10 minutes, stirring occasionally, until the turkey is fully browned and cooked through.

In a small bowl, whisk together the Greek yogurt, fresh lemon juice, and chopped fresh dill to create the sauce.

To assemble, divide the cooked brown rice evenly between two bowls. Top each with the spiced ground turkey and roasted sweet potatoes and broccoli.

Drizzle the yogurt-lemon sauce over the top of each bowl and serve warm.