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Turkey and Roasted Sweet Potato Bowls with Feta Sauce

A comforting dish that combines roasted sweet potatoes, spiced ground turkey, and a creamy feta sauce for a hearty and flavorful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 2 pieces sweet potatoes, cut into 1-inch cubes Look for firm ones with smooth skin
  • 2.5 tablespoons olive oil (for roasting potatoes)
  • Salt and black pepper, to taste
For the Turkey Mixture
  • 1 teaspoon olive oil (for turkey mixture)
  • 2 pounds ground turkey
  • 1 piece red onion, diced into 1/2 inch pieces
  • 1/3 cup harissa paste Preferably from a reputable brand like Mina
  • 1/4 cup chicken broth
  • 1.5 tablespoons honey
  • 1 ounce lemon juice (for turkey mixture)
  • 1 teaspoon salt (for turkey mixture)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
For the Rice Base
  • 12 ounces frozen cauliflower rice
  • 12 ounces frozen basmati rice
For the Feta Sauce
  • 4 ounces feta cheese Look for a nice crumbly feta
  • 1/2 cup Greek yogurt Plain is best for this
  • 1 tablespoon honey (for feta sauce)
  • 1.5 ounces lemon juice (for feta sauce)
  • 3 cloves garlic, minced
  • 2 handfuls fresh dill, finely chopped (for garnish)

Method
 

Preparation
  1. In a food processor, combine Greek yogurt, feta cheese, honey, lemon juice, and minced garlic. Blend until smooth and creamy. Transfer to a bowl and gently fold in fresh dill by hand. Set aside.
  2. Preheat your oven to 450°F (232°C). Toss the cubed sweet potatoes with 2.5 tbsp of olive oil, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through.
Cooking
  1. In a separate bowl, whisk together harissa paste, chicken broth, honey, lemon juice, salt, garlic powder, oregano, and cumin until well mixed.
  2. Heat 1 tsp of olive oil in a skillet over medium-high heat. Add the ground turkey, cooking for about 3-4 minutes until it starts to brown. Add the diced red onion and cook for another 5-6 minutes until the turkey is cooked through and the onion is softened.
  3. Pour the sauce mixture into the turkey. Stir well and let it simmer for 1-2 minutes until the sauce slightly thickens.
  4. Cook the cauliflower rice and basmati rice according to package instructions while the turkey and potatoes are finishing up.
Assembly
  1. In serving bowls, create layers starting with the cauliflower and basmati rice, followed by the seasoned turkey mixture and the roasted sweet potatoes. Drizzle generously with the feta sauce and garnish with fresh dill.
Final Touch
  1. Serve warm and enjoy!

Notes

Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken broth to maintain moisture. You can prepare the sweet potatoes and turkey mixture a day in advance.