YOUR SOLIN GENERATED RECIPE
Hearty Turkey and Roasted Vegetable Bowl
Enjoy a satisfying bowl featuring lean ground turkey paired with a colorful mix of roasted vegetables and fluffy quinoa. This dish delivers a hearty balance of protein, whole grains, and nutrient-packed vegetables, finished with a drizzle of olive oil to enhance the natural flavors. Perfect for a nourishing meal at any time of day.
INGREDIENTS
4 oz Ground Turkey (93% lean)
0.5 cup cooked Quinoa
0.5 cup chopped Broccoli
0.5 cup chopped Bell Pepper
0.5 cup sliced Zucchini
1 tbsp Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
On a baking sheet, toss the chopped broccoli, bell pepper, and zucchini with half of the olive oil, salt, and pepper. Spread them out in a single layer.
Roast the vegetables in the oven for about 15-20 minutes, until they are tender and slightly charred at the edges.
While the vegetables roast, cook the ground turkey in a skillet over medium heat. Break up the meat with a spatula and cook until it is browned and cooked through, about 6-8 minutes. Season with salt, pepper, and additional herbs if desired.
Warm the cooked quinoa if needed, or prepare fresh if you haven’t already.
Assemble your bowl by placing the quinoa at the base, topping it with the cooked turkey, and then layering the roasted vegetables on top.
Drizzle the remaining olive oil over the bowl, add a squeeze of lemon if desired, and serve warm.