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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 400°F. Line a large baking sheet pan with parchment paper (optional).

• STEP 2

  Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

  • 1 lemon
  • 2 medium zucchini squash
  • 1 pint grape tomatoes
  • 1 small pkg fresh mint
  • 1 (5 oz) pkg baby arugula

• STEP 3

  Juice lemon into a medium bowl.

• STEP 4

  Peel and mince garlic. Add to the bowl along with tahini, oil, salt, and pepper; whisk to combine the marinade.

  • 4 cloves garlic
  • 2 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 5

  Trim and thinly slice zucchini into rounds and add to the bowl with the marinade.

• STEP 6

  Peel, halve, and thinly slice onion into half moons. Halve tomatoes. Add both to the bowl and toss to coat.

  • 1 medium red onion

• STEP 7

  Transfer veggies to the baking sheet and spread out in a single layer. Place in the oven and roast until tender, 12-15 minutes.

• STEP 8

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add the ground turkey and season with spices. Cook, breaking apart with a spoon, until browned and crumbly, 4-5 minutes. Cover with a lid and remove from heat.

  • 1 tbsp extra virgin olive oil
  • 1 ½ lb ground turkey
  • 2 tsp cumin, ground
  • 1 tsp salt
  • ½ tsp coriander, ground
  • ½ tsp paprika
  • ½ tsp turmeric, ground

• STEP 10

  Meanwhile, place feta and yogurt in a small bowl; whisk to combine.

  • 1 (4 oz) pkg crumbled feta cheese
  • ½ cup plain Greek yogurt

• STEP 11

  Pick mint leaves off the stems; discard stems and mince the leaves. Sprinkle over roasted veggies and toss to combine.

• STEP 12

  Toast pita if desired, then cut into wedges.

  • 4 whole grain pitas

• STEP 13

  To serve, divide pita, arugula, turkey, and veggies between bowls. Top with creamy feta and enjoy!