Spicy Turkey Rice Bowl with Butternut Squash, Radish & Lemon Sauce

Directions

1. Rinse and dry the fresh produce, then prep the squash by trimming, peeling, halving, and dicing; set aside with radishes and green onions.
2. Rinse the basmati rice under cold water in a strainer until clear, then transfer to a medium saucepan with water, salt, and pepper; bring to a boil.
3. Add the diced squash to the rice in the saucepan, cover, and reduce to a simmer; cook until the liquid is absorbed and the squash is tender, about 18 minutes.
4. Whisk together vinegar, maple syrup, and the listed spices to make the marinade for the radishes, then slice and toss the radishes in the bowl with the marinade.
5. In a separate small bowl, juice the lemon and whisk with the yogurt and spices to form the lemon sauce.
6. Preheat a nonstick skillet over medium-high heat; swirl in a little oil, then add the ground turkey and cook, breaking it up, until browned and crumbled, about 5–6 minutes.
7. While the turkey cooks, trim the green onions and slice them thinly, setting them aside.
8. Pour a bit of water into the skillet with the turkey and seasonings; simmer until the sauce reduces by half, about 1 minute, then remove from heat.
9. Fluff the cooked rice and gently fold in the squash; divide between bowls, top with the turkey, marinated radishes, and sliced green onions, then drizzle with the lemon sauce.
10. Serve immediately and enjoy the warm, hearty flavors with the tangy finish of the lemon-yogurt drizzle.