Warming Roast Turkey Bowl with Caesar Dressing
Recipe
Crispy golden turkey, roasted roots, nutty grains & a punchy Caesar dressing – all the cosy flavours of a roast, packed into one epic bowl.
Serves: 4 people | Cooking time: 45 minutes
Main
Ingredients
- 400 g Turkey
- 200 g Carrots
- 300 g Parsnips
- 200 g Potatoes
- 300 g Kale
- 500 g Microwavable Wholegrain, Wild & Red Rice Pouch
- 60 g Pecans
- 3 tbsp Cranberry Sauce
For the dressing
- 8 tbsp Mayonnaise
- 2 Anchovies
- ½ Clove
- Garlic Clove
- 1 Lemon
- 30 g Parmesan
- Olive Oil
- Salt
- Black Pepper
Method
- Heat the oven to 200°C fan.
- Dice the carrots, parsnips and potatoes into 2cm chunks. Strip the kale leaves from their stalks and tear into bite-sized pieces.
- Tip the root veg and potatoes onto a baking tray. Season with salt and pepper, drizzle with olive oil and toss everything together. Roast in the oven for 20–25 mins until golden and tender.
- Meanwhile, season the kale with a pinch of salt and massage until darkened and wilted. Set aside.
- Tear or shred the roasted turkey into chunks
- Tip the mayonnaise, anchovy fillets, garlic and juice of the lemon into a blender and blitz until smooth. Finely grate the Parmesan and stir it through the dressing. Taste and season with salt and plenty of black pepper.
- Place a frying pan over a medium-high heat with a drizzle of olive oil. Add the turkey and leave it to crisp up for 7–10 mins, turning halfway, until golden on both sides. Take it off the heat and stir the cranberry sauce through to glaze.
- Microwave the pouch of rice and quinoa following pack instructions. Toss it through the wilted kale.
- Mix the Caesar dressing through the quinoa and kale, then divide between bowls. Top with the crispy cranberry turkey, roasted veg and a scattering of pecans.