For the bowls:
Preheat your oven to 425 degrees.
- Medium dice one Roma tomato about 1/2 inch thick pieces.
- Trim and thinly slice a scallion or two, separating whites from darker green.
- Finely chop 3/4 ounces of dates.
- Prepare or defrost 6-8 ounces of riced cauliflower.
- Crumble 2-4 ounces of Feta cheese
- Set aside 1/2 oz of sliced almonds
- Trim ends from two zucchini squash and halve lengthwise and then slice across into 1/2 inch thick slices. Place them in a bowl and drizzle with 1-1/2 T olive oil and season with 1/2 tsp. or more of Turkish Spice. Stir to coat and spread the squash on parchment on a grilling pan or baking sheet.
- Prepare Turkish spice if necessary*
- Prepare a lime or lemon crema.**
- Roast zucchini for 12-15 minutes until fork tender. (Stir halfway through.)
- Saute 10 ounces of ground meat (could use any ground meats - turkey, pork, lamb, beef, chicken) and 1 tsp. of the Turkish spices. Cook for 4-5 minutes and then add the diced tomato. Stir to combine.
- In a clean pan, heat 1-1/2 T oil in the pan and add the cauliflower rice and scallion whites to the pan. Season with salt and pepper and cook 3-4 minutes. Don't overcook. Add the chopped dates and 1 T butter. Stir and place in warmed bowls.
- Top with meat and squash, drizzle with lemon crema, and garnish with feta cheese, sliced almonds and scallion greens.
*Turkish Spice Blend: Combine and store
- 4 T paprika
- 2 T garlic powder
- 2 T dried cilantro
- 1 T salt
- 1 T dried mint
- 1 T sugar
- 1 T turmeric
- 1 T onion powder
- 1/2 T ground cumin
- 2 tsp. black pepper
- 1 tsp. smoked paprika
- 1 tsp. ground cinnamon
**Lime or Lemon Crema
Mix 1 cup of sour cream, 2T mayonnaise,
1/4 cup chopped cilantro, 1 lime or 1 lemon, zested and juiced, 1 clove of
garlic, pressed, and 1/2 tsp. coarse salt. Process until smooth. Double as
necessary!
