Leftover Turkey Grain Bowls with Za'atar Rainbow Slaw & Harissa Yogurt
Ingredients:
For the Turkey Grain Bowls:
* 1 cup cooked leftover turkey, shredded or diced
* 1 cup cooked quinoa
* 1 cup cooked farro
* 1/2 cup roasted sweet potatoes
* 1/2 cup roasted Brussels sprouts
* 1/4 cup chopped pecans
* 1/4 cup dried cranberries
For the Za'atar Rainbow Slaw:
* 1 cup shredded red cabbage
* 1 cup shredded carrots
* 1 cup shredded beets
* 1/4 cup chopped red onion
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 teaspoon ground za'atar
* Salt and pepper to taste
For the Harissa Yogurt:
* 1 cup plain Greek yogurt
* 2 tablespoons harissa paste
* 1 tablespoon lemon juice
* Salt and pepper to taste
Instructions:
1. To make the Za'atar Rainbow Slaw: In a large bowl, combine the red cabbage, carrots, beets, and red onion. In a small bowl, whisk together the olive oil, lemon juice, za'atar, salt, and pepper. Pour the dressing over the slaw and toss to combine.
2. To make the Harissa Yogurt: In a small bowl, whisk together the Greek yogurt, harissa paste, lemon juice, salt, and pepper.
3. To assemble the Turkey Grain Bowls: Divide the quinoa, farro, turkey, roasted sweet potatoes, roasted Brussels sprouts, pecans, and dried cranberries equally among 4 bowls. Top with the Za'atar Rainbow Slaw and Harissa Yogurt. Serve immediately.
Tips:
* Use any leftover vegetables you have on hand for the grain bowls and slaw.
* Adjust the amount of harissa paste in the yogurt depending on your desired level of spiciness.
* Garnish the grain bowls with fresh herbs, such as parsley or cilantro.