© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Striking the perfect balance between hearty and refreshing, this Turkey Green Goddess Grain Bowl is an ideal choice for a satisfying meal that doesn’t skimp on flavor or nutrition.
1 ½ - 2 pound turkey tenderloin
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 teaspoon ground cumin
½ teaspoon paprika
1 ½ cups cooked brown rice
2 cups baby arugula
1 medium butternut squash, cubed into ½ inch pieces
green goddess dressing, store-bought or homemade
6 ounces feta, crumbled
1 lemon
olive oil
avocado
crispy shallots, store-bought (optional)
Green Goddess Dressing
½ cup whole-milk Greek yogurt, sour cream, or crème fraîche
⅓ cup mayonnaise
1-2 tablespoons whole milk
½ cup fresh dill
½ cup parsley leaves
2 tablespoons fresh marjoram, oregano, or tarragon
2 tablespoons chives, chopped
2 cloves garlic, chopped
1 tablespoon lemon juice
1 teaspoon fish sauce (optional)
salt and pepper
If making the Green Goddess Dressing yourself: blend all ingredients in a food processor until smooth. Season to taste with salt and pepper. The fish sauce is optional and gives the dressing a little extra umami. This can be made ahead of time and stored in the refrigerator in an airtight container for up to 4 days.
Dry-brine the turkey tenderloin: in a small bowl, mix the 1 ½ teaspoons kosher salt, ½ teaspoon black pepper, 1 teaspoon ground cumin, and ½ teaspoon paprika. Evenly coat the turkey tenderloin with the spice mix and refrigerate at least two hours or preferably overnight.
Preheat the oven to 375°F. While the oven preheats, remove the tenderloin from the refrigerator and let temper on the counter for up to 30 minutes.
Line a sheet tray with parchment and lightly coat with oil. Place the tenderloin on the parchment paper, drizzle with olive oil.
Line a second sheet tray with parchment paper and drizzle or spray with oil. Add the cubed squash, drizzle with a couple tablespoons of olive oil, and season with the salt and pepper.
Place the tenderloin and squash onto separate racks in the oven.
Roast the squash until tender, about 20 to 25 minutes. Remove the squash halfway through and flip the cubes, then return to the oven.
Roast the turkey for about 35-45 minutes, or until an internal thermometer reads 165°F. When fully cooked, allow the tenderloin to rest before slicing.
While the turkey and squash are roasting, prepare the rice according to the instructions on the package.
Dice the avocado. Squeeze the lemon onto the avocado to keep it from browning and season with a pinch of salt
Build the bowl: place about ⅓ cup rice in each bowl. Top with the sliced turkey tenderloin, roasted squash, baby arugula, feta, avocado and crispy shallots, if using. Drizzle with the green goddess dressing and a squeeze of lemon.