1 lb ground turkey
2 handfuls of fresh spinach
2 handfuls of fresh arugula
2 medium fennel bulbs - cut lengthwise - stems removed
1 shallot diced
1 avocado sliced
Lots of extra virgin Olive Oil
Coriander - trust me this seasoning on fennel is a game changer
Salt and pepper
Preheat oven to 400 degrees. In a mixing bowl generously coat fennel with olive oil. Spread evenly onto a baking sheet. Season generously with coriander. Roast for 25 minutes. Flip over and roast for another 10-15 minutes. Fennel will be fragrant and slightly brown on the edges.
While fennel is roasting: Coat the bottom of a sauté pan with olive oil and heat to medium high. Saute' the shallots for about 2 minutes. Add spinach and arugula to the pan. Sauce' for just about 2 minutes - just until the greens are slightly wilted. Transfer to a bowl and set aside. Using the same pan, add a few jigs of olive oil to the pan, then add the turkey, breaking the turkey apart with a spatula. Stir often and continue to break apart and stir until completely cooked - nicely browned and no longer pink.
Pour the cooked turkey over the green, add fennel and sliced avocado. Season with salt and pepper and toss.
This makes two healthy size bowls!