Za'atar Turkey & Halloumi Power Bowls

Ingredients

• 0.5 cup Quinoa
• 1 cup Water
• 1 pinch Salt
• 10 oz Brussels Sprouts
• 1.5 tbsp Olive Oil
• to taste Black Pepper
• 8 oz Lean Ground Turkey (93% or higher)
• 4 oz Halloumi Cheese
• 2.5 cloves Garlic
• 1.5 tsp Za'atar Spice Blend
• 1 Lemon 1 Lemon
• 0.25 Red Onion
• 1 cup Cherry Tomatoes
• 2 tbsp Tahini
• 2-4 tbsp Cold Water
• 2 tbsp Fresh Parsley

Instructions

1. Cook Quinoa: Rinse quinoa thoroughly. In a small saucepan, combine quinoa, 1 cup water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let sit covered for 5 minutes, then fluff with a fork.
2. Roast Brussels Sprouts: Preheat oven to 400°F (200°C). On a baking sheet, toss halved Brussels sprouts with 0.5 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly charred, flipping halfway through.
3. Prepare Turkey: While sprouts roast, heat 0.5 tbsp olive oil in a large non-stick skillet over medium-high heat. Add ground turkey and 2 minced garlic cloves. Break up the turkey with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat. Stir in Za'atar spice and the juice from half a lemon. Cook for another 1-2 minutes until fragrant. Set aside.
4. Sear Halloumi: In the same skillet (or a clean one), heat the remaining 0.5 tbsp olive oil over medium-high heat. Add Halloumi slices and sear for 2-3 minutes per side, until golden brown and slightly crispy.
5. Make Dressing: In a small bowl, whisk together tahini, 1 tbsp lemon juice (from the other half lemon), 0.5 minced garlic clove, and a pinch of salt and pepper. Gradually add cold water, 1 tablespoon at a time, whisking constantly, until the dressing reaches a smooth, pourable consistency.
6. Assemble Bowls: Divide the cooked quinoa between two serving bowls. Top each with roasted Brussels sprouts, Za'atar turkey, seared Halloumi, halved cherry tomatoes, and thinly sliced red onion. Drizzle generously with the lemon-tahini dressing. Garnish with fresh parsley, if desired.

Nutrition (per serving)