Food Prep: You want veggies that caramelize well, so be sure to slice the onion, pepper, and zucchini to be in similar slices so they cooke evenly. Then grab a nice handful of parsley and tarragon leaves, wash them, and then roll them up and finely chop them. Next divide them in half and add a little more to one pile, which will be for your turkey (no need to measure strictly).

 

Dijon Sauce: In a small bowl whisk together all of the sauce ingredients and then set aside until you’re ready to serve.

 

Turkey Meatballs: In a bowl add all of the turkey ingredients and then use your hands to make sure the mixture is well combined. Then heat a pan over medium heat with 1 T. avocado oil (or oil of choice). While the pan heats, form the turkey into meatballs. I wanted mini-sizes, so I rolled about 1/2 T. of meat into a ball and set it on a piece of waxed paper. I got about 20 mini meatballs out of this recipe. Then cook the meat in a pan for about 2 minutes per side or until they are browned and cooked through (to at least 165 degrees Fahrenheit). Set the meatballs aside until you’re ready to serve.

 

Sautéed Veggies: Heat a large non-stick skillet over medium high heat along with 1 T. of avocado oil. Once the oil is hot, add the onions, peppers, and zucchini and spread them in an even layer. You want the veggies to caramelize, so don’t stir too frequently. Once the veggies are nice and brown, transfer them to a dish until you’re ready to eat.

 

Finish: In a large bowl (one for each serving), add half the turkey meatballs, veggies, and 1/2 cup of rice, and then add a sliced up avocado half and the tomatoes. Finally top with half of the dijon sauce and some nuts and enjoy!