Middle Eastern Ground Turkey and Spinach Kofta Bowl with Tahini Drizzle

In a bowl, season the ground turkey with cumin, coriander, and grated garlic. Form into small, elongated kofta shapes.

Heat a non-stick skillet over medium-high heat. Add the kofta and sear until deeply browned and cooked through, about 8 minutes. Remove from the pan.

In the same pan, add the spinach and bell peppers. Sauté quickly until the spinach is just wilted and the peppers are tender-crisp.

Whisk the tahini with a squeeze of lemon juice, a splash of warm water, and a pinch of salt until it reaches a smooth, pourable consistency.

Assemble the bowl: start with a base of fluffy cooked quinoa, top with the sautéed greens and peppers, and arrange the warm kofta on top.

Drizzle generously with the tahini sauce and finish with a sprinkle of fresh parsley or sumac for brightness.