Herb-Seasoned Turkey Bowl with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Turkey Bowl with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Bowl with Roasted Rainbow Vegetables

Savor a vibrant bowl featuring lean herb-seasoned turkey, colorful roasted bell peppers, zucchini, and red onion, all gently tossed with a drizzle of olive oil and complimented by a side of fluffy quinoa. This wholesome meal delivers a delightful mix of textures and flavors, making it a perfect balanced option for any time of day.

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NUTRITION

357kcal
Protein
33.2g
Fat
10.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey (93% lean)

1 cup Mixed Bell Peppers, chopped

1/4 cup Red Onion, chopped

1/2 cup Zucchini, sliced

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

Pinch of Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the mixed bell peppers, red onion, and zucchini. Drizzle with olive oil, season with a pinch of mixed herbs, salt, and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the lean ground turkey with salt, pepper, and a touch of the mixed dried herbs.

  • 5

    Heat a non-stick pan over medium heat. Cook the turkey, breaking it up as it cooks, for about 6-8 minutes or until it is fully browned and reaches a safe internal temperature.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    Assemble your bowl by layering the cooked quinoa at the base, then topping with the roasted vegetables and seasoned turkey.

  • 8

    Enjoy your nutrient-packed, balanced turkey bowl!

Herb-Seasoned Turkey Bowl with Roasted Rainbow Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Turkey Bowl with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey Bowl with Roasted Rainbow Vegetables

Savor a vibrant bowl featuring lean herb-seasoned turkey, colorful roasted bell peppers, zucchini, and red onion, all gently tossed with a drizzle of olive oil and complimented by a side of fluffy quinoa. This wholesome meal delivers a delightful mix of textures and flavors, making it a perfect balanced option for any time of day.

NUTRITION

357kcal
Protein
33.2g
Fat
10.3g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey (93% lean)

1 cup Mixed Bell Peppers, chopped

1/4 cup Red Onion, chopped

1/2 cup Zucchini, sliced

1 teaspoon Olive Oil

1/2 cup Cooked Quinoa

Pinch of Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the mixed bell peppers, red onion, and zucchini. Drizzle with olive oil, season with a pinch of mixed herbs, salt, and pepper, and toss to coat evenly.

  • 3

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the lean ground turkey with salt, pepper, and a touch of the mixed dried herbs.

  • 5

    Heat a non-stick pan over medium heat. Cook the turkey, breaking it up as it cooks, for about 6-8 minutes or until it is fully browned and reaches a safe internal temperature.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    Assemble your bowl by layering the cooked quinoa at the base, then topping with the roasted vegetables and seasoned turkey.

  • 8

    Enjoy your nutrient-packed, balanced turkey bowl!