Ground Turkey Bowl

0 Roast the sweet potatoes. Preheat the oven to 425. Season the sweet potato with olive oil, salt and a pepper then spread on a baking sheet. Cook for about 10 minutes.
1 Roast the cherry tomatoes and zucchini. While the sweet potato is roasting, season cherry tomatoes and zucchini with olive oil, salt and pepper. Take the sweet potato out of the oven after 10 minutes and add the tomatoes and zucchini to the sheet pan. Bake for 5 minutes.
2 Add the kale. Massage the kale with olive oil and salt. After the zucchini and tomatoes have been baking for 10 minutes, remove it from the oven. Add the kale to the sheet pan and bake it for a final 5 minutes.
3 Cook the turkey. While the veggies are roasting add 1 tbsp olive oil to a skillet at a medium high heat. Next add the turkey and allow to cook on one side for 2-3 minutes. Flip over in one whole piece. Cook for about 2-3 minutes and then start to break apart with the spatula. Cook for another 3-5 minutes or until all of the pink is gone and turkey is cooked through.
4 Make the creamy basil tahini sauce. In a small bowl or jar add all of the tahini sauce ingredients and use an immersion blender to blend until combined. You can also throw all of the ingredients into a high speed blender. Slowly add room temp water and stir until you reach the desired thickness.
5 Serve. Once everything is ready, assemble the ground turkey bowls. Add kale, zucchini, sweet potatoes, tomatoes, and ground turkey then drizzle with creamy basil tahini sauce.