• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice sweet potato into 1/2-inch pieces. Halve, peel, and cut onion into 1/2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Trim and discard root end from lettuce; separate leaves. Roughly chop half the dill (all for 4).

• Toss sweet potato and onion on a baking sheet with half the garlic powder (you’ll use the rest later), 3/4 tsp harissa powder (11/2 tsp for 4 servings), a drizzle of olive oil, a big pinch of salt, and pepper. (If you like things spicy, feel free to add more harissa powder.) Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a small pot, heat a drizzle of olive oil over medium heat. Add minced onion and a big pinch of salt. Cook, stirring, until fragrant, 1 minute. • Add bulgur, stock concentrate, and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Turn off heat; uncover and let cool until ready to serve. While bulgur cooks, pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey and season with salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes.

• While bulgur cooks, in a small bowl, whisk together mayonnaise, jam, mustard, remaining garlic powder, 2 tsp vinegar (4 tsp for 4 servings), a drizzle of olive oil, and a pinch of salt and pepper.

• Once bulgur has cooled slightly, stir in sunflower seeds and half the feta. Taste and season with salt and pepper if needed. Stir chicken or turkey into bulgur mixture.

• Fill lettuce leaves with bulgur mixture and roasted veggies. Drizzle aioli over veggies. Sprinkle with as much dill and remaining feta as you like and serve. Chicken is fully cooked when internal temperature reaches 165°.