Leftover Turkey Grain Bowls with Za’atar, Rainbow Slaw & Harissa Yogurt Recipe

Introduction

If you have leftover roast turkey, this vibrant grain bowl is a perfect way to transform it into a fresh and flavorful meal. Packed with wholesome grains, colorful slaw, tangy harissa yogurt, and fragrant za’atar, this dish is both nourishing and delicious.

Ingredients

• 4 tbsp natural probiotic yogurt
• 1 tbsp rose harissa
• 200g cooked wild rice
• 200g cooked puy or black lentils
• 2 tbsp chopped mixed herbs (mint, parsley, coriander)
• 1 tbsp olive oil
• 1 tbsp za’atar
• 200g leftover roast turkey (white and dark meat mix)
• 1 avocado, stoned, halved, peeled and sliced
• 2 tbsp toasted pumpkin seeds
• 1 tsp maple syrup
• Large pinch of white pepper
• 2 tbsp tahini
• ½ tsp ground turmeric
• 1 clementine, juiced
• 1 lemon, juiced
• 2 tbsp olive oil
• 1 garlic clove, grated
• 1 tsp grated ginger
• ½ tsp cayenne pepper
• ¼ small red cabbage, finely sliced
• 4 carrots, julienned or grated
• 100g Brussels sprouts, finely sliced
• 1 parsnip, peeled and julienned or grated
• 1 apple, peeled, cored and julienned or grated
• ½ red onion, finely sliced
• 1 green chilli, finely sliced

Instructions

1. Step 1: Combine the natural yogurt and rose harissa in a small bowl. Set this harissa yogurt aside for serving.
2. Step 2: To prepare the dressing, add maple syrup, white pepper, a large pinch of salt, tahini, ground turmeric, clementine juice, half the lemon juice, olive oil, 2 tablespoons of hot water, grated garlic, grated ginger, and cayenne pepper to a small food processor. Blitz until the mixture is smooth and creamy. Taste and adjust the seasoning with more lemon juice or salt if needed.
3. Step 3: In a large bowl, toss together the finely sliced red cabbage, carrots, Brussels sprouts, parsnip, apple, red onion, and green chilli. Season the slaw well, then drizzle with most of the dressing. Toss again to evenly coat the vegetables.
4. Step 4: In another large bowl, combine the cooked wild rice, lentils, and chopped mixed herbs. Dress this grain mixture with the remaining lemon juice, olive oil, and a pinch of salt and pepper. Stir to combine.
5. Step 5: Scatter the za’atar evenly over the leftover turkey to season it.
6. Step 6: Divide the grain-and-lentil mixture into four serving bowls. Arrange the za’atar-seasoned turkey, sliced avocado, and the dressed rainbow slaw on top of the grains.
7. Step 7: Sprinkle toasted pumpkin seeds over each bowl and finish with a generous dollop of the harissa yogurt you prepared earlier.
8. Step 8: Serve the remaining dressing on the side for extra flavor.

Tips & Variations

• Use any cooked grains or lentils you have on hand, such as quinoa or chickpeas, for variety.
• Swap the pumpkin seeds for toasted nuts like almonds or walnuts for extra crunch.
• If you prefer less heat, reduce the amount of cayenne pepper and omit the green chilli.
• Make the dressing ahead and store in the fridge for up to 3 days for easy meal prep.
• For a vegan option, substitute turkey with roasted chickpeas or tofu and use dairy-free yogurt.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the slaw and dressing apart to prevent sogginess. When ready to eat, reassemble the bowls and add fresh avocado slices. The turkey and grains can be gently reheated in the microwave or served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt for the harissa sauce?

Yes, natural probiotic yogurt is ideal for creaminess and tang, but Greek yogurt or any plain unsweetened yogurt works well too.

What if I don’t have za’atar?

If you don’t have za’atar, you can substitute with a mix of dried oregano, thyme, sesame seeds, and a pinch of sumac or lemon zest for a similar flavor profile.