Start by browning turkey meat and set aside. Using the same pan cook the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.

Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.

To make the cilantro carrot dressing, chop the carrots into smaller pieces before blending, add all dressing ingredients to a blender and blend until smooth.

Finally, assemble the bowls. In two bowls, add quinoa, baby spinach, and chickpeas. Drizzle everything with cilantro carrot sauce, and sprinkle with sunflower seeds.


Enjoy!

P.S.- I have adjusted this recipe to work for Day 1 of the Rotational Food Diet. The original recipe was called ‘The Veggie Buddha Bowl’. I swapped out a couple ingredients and added turkey. You could omit turkey to make it vegan and you could add boiled egg to make it vegetarian. :)