Hawaiian Turkey Haystack Bar

🥘 Ingredients

• black pepper
  to taste
• butter
  2 tbsp
• celery
  2 stalks
• cheddar cheese
  ½ cup
• chickpeas
  15 oz
• crispy fried onions
  ¼ cup
• flour
  2 tbsp
• ground turkey
  12 oz
• heirloom grape tomatoes
  1 c
• mandarin orange
  1 unit
• olive oil
  2 tbsp
• pineapple
  1 c
• salt
  to taste
• scallions
  2 stalks
• shredded coconut
  2 tbsp
• sweet soy glaze
  2 tbsp
• veggie stock concentrate
  1 unit
• white rice
  1 c

🍳 Cookware

• medium pot
• baking sheet
• medium pan

1. 

   1

   Preheat oven to 425°F and adjust rack to the top position.
2. 

   2

   In a medium pot , combine white rice and veggie stock concentrate . Bring to a boil, reduce heat, cover, and simmer until tender ⏱️ 15 minutes .

   white rice: 1 c, veggie stock concentrate: 1 unit
3. 

   3

   While rice cooks, drain and rinse chickpeas . Toss on a baking sheet with olive oil , salt , and black pepper . Roast on top rack until browned and crispy ⏱️ 20 minutes .

   chickpeas: 15 oz, olive oil: 2 tbsp, salt: to taste, black pepper: to taste
4. 

   4

   Melt butter in a medium pan over medium heat. Sprinkle flour over butter and cook, stirring, until combined and lightly browned ⏱️ 60 seconds .

   butter: 2 tbsp, flour: 2 tbsp
5. 5

   Fluff rice with a fork. Divide between bowls and top with ground turkey , pineapple , mandarin orange , celery , heirloom grape tomatoes , sweet soy glaze , cheddar cheese , shredded coconut , roasted chickpeas, crispy fried onions , and sliced scallions .

   ground turkey: 12 oz, pineapple: 1 c, mandarin orange: 1 unit, celery: 2 stalks, heirloom grape tomatoes: 1 c, sweet soy glaze: 2 tbsp, cheddar cheese: ½ cup, shredded coconut: 2 tbsp, crispy fried onions: ¼ cup, scallions: 2 stalks