Poultry

Autumn Turkey & Pumpkin Bowl

Ingredients

• Turkey breast fillet (baked) — 120 g
• Pumpkin (roasted in cubes) — 150 g
• Wild rice blend (cooked) — 90 g
• Fresh spinach (or mixed greens) — 40 g
• Olive oil — 10 g (approx. 2 tsp for roasting and dressing)
• Pumpkin seeds (peeled) — 10 g (1 dessert spoon)
• Salt, black pepper, dried thyme or nutmeg — to taste
• Lemon juice — 1 tsp

Instructions

1. 1Preparation. Preheat the oven to 190°C (375°F).
2. 2Pumpkin and Turkey. Cut raw pumpkin and turkey breast into even, bite-sized cubes. Place them on a baking sheet lined with parchment paper. Drizzle with most of the olive oil (around 7 g), season with salt, black pepper, and a pinch of dried thyme (which complements pumpkin perfectly). Roast for 20 minutes until the pumpkin is tender and the turkey is fully cooked. Measure out the required cooked amounts (120 g turkey and 150 g pumpkin).
3. 3Rice. Prepare the wild rice blend in advance. Place 90 g of the warm cooked rice into a deep bowl.
4. 4Assembly. Arrange a bed of fresh spinach next to the rice, then drizzle it with the lemon juice and the remaining olive oil (3 g). Add the warm roasted turkey and flavorful pumpkin into the remaining sections of the bowl.
5. 5Serving. Top the entire bowl with pumpkin seeds (10 g) for a beautiful presentation and added texture.