Shredded Turkey with Roasted Pepper Sauce

Ingredients

Wild rice

1 cup long grain rice with wild rice
2 cups water
3 tbsp (45 mL) roasted turkey broth concentrate* (if using)
2 tsp (10 mL) turmeric

Roasted Pepper Sauce

2 red peppers, small cubes
1 yellow onion, small cubes
2 tsp paprika
3 tbsp. plain Greek yogurt
2 tbsp. parmesan cheese
1 tbsp. apple cider vinegar
1 tbsp. maple syrup
Sriracha, to taste

Spinach and Turkey

2 tsp. of avocado oil
4 fresh spinach bunches
4 cloves garlic, minced
500 g roasted turkey, shredded

Tip: To obtain roasted turkey broth concentrate, it's super easy! Simply collect the cooking juices from the roast turkey. If necessary, strain or even blend in a food processor for the smoothest possible consistency!

Directions

In a pot over high heat, place all wild rice ingredients. Bring to a boil, cover, adjust heat to low and let simmer for 20 minutes, making sure to maintain a low boil.
Place red peppers, onions and paprika in a bowl. Add a drizzle of oil and season with salt and pepper. Mix well and place in air fryer at 350°F for 15 minutes (or in oven at 350°F for 30 minutes) to make roasted vegetables.
In a blender, combine roasted vegetables and all other ingredients for the roasted bell pepper sauce. Puree until smooth and set aside.
In a pot over medium heat, spray with oil, place garlic. Cook for 1 minute before adding the spinach to the pan. Mix well and cook for 3 minutes, stirring regularly. At the end of cooking, season with salt and pepper.
Serve wild rice with garlic spinach, roasted shredded turkey and roasted bell pepper sauce.