Spicy Turkey & Avocado Grain Bowl

Step 1: Marinate the Turkey

1. In a bowl, mix together:

   • 2 teaspoons chipotle paste
   • Zest from 1 lime (just the green part)
   • 2 teaspoons olive or rapeseed oil
   • Salt and pepper to taste.

2. Take 2 turkey escalopes or chicken breasts and coat them well in the mixture.

3. Cover the bowl with plastic wrap and place it in the fridge. Let it marinate for up to 24 hours (even 30 minutes is good if you're short on time!).

Step 2: Cook the Grains

1. Rinse 85g spelt grains and 50g quinoa under cold water.
2. Follow the package instructions to cook them: usually, this means boiling them in water until tender (about 15-20 minutes).
3. Once cooked, drain any excess water and divide the grains into two bowls.

Step 3: Cook the Turkey

1. Heat a griddle pan on medium heat. If using an air fryer, preheat to 200°C.
2. Place the marinated turkey in the pan and cook for 7-8 minutes on each side until it's no longer pink inside.
   • Air Fryer Option: Cook for 12 minutes, turning halfway.
3. Use a meat thermometer to check the turkey; it should reach 70°C.
4. After cooking, cover the turkey with foil and let it rest for 5 minutes.

Step 4: Assemble the Bowl

1. Slice the rested turkey into thin strips.
2. Arrange the turkey slices on top of the grains in each bowl.
3. Take 1 avocado, cut it in half, and remove the pit. Slice the avocado and squeeze some lime juice over it to keep it fresh.
4. Add the avocado slices, 2 chopped tomatoes, and a handful of sprouted seeds to the bowls.
5. Mix 4 tablespoons of Greek yogurt with any leftover chipotle paste, then add a spoonful to each bowl.
6. Serve with lime wedges on the side for extra flavor. Enjoy your delicious grain bowl!