Lean Ground Turkey and Vegetable Stir Fry with Cauliflower Rice

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

Lean Ground Turkey and Vegetable Stir Fry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Vegetable Stir Fry with Cauliflower Rice

Savor a vibrant and wholesome stir fry featuring lean ground turkey, crisp bell peppers, zucchini, and red onions, all enhanced with the aromatic duo of garlic and ginger. Tossed with a splash of low-sodium soy sauce and a hint of olive oil, this high-volume dinner marries robust flavors with a light, satisfying texture, perfectly complemented by a bed of fluffy cauliflower rice.

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NUTRITION

433kcal
Protein
47.8g
Fat
13.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Lean Ground Turkey (184g)

1 medium red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Cauliflower Rice

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Prepare all vegetables by dicing the bell pepper, slicing the zucchini into half-moons, and quartering the red onion.

  • 2

    Mince the garlic and grate the fresh ginger.

  • 3

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the ground turkey to the skillet, breaking it apart with a spoon as it cooks. Stir frequently until the turkey is browned and cooked through.

  • 5

    Once the turkey is nearly done, add the minced garlic, grated ginger, diced bell pepper, zucchini, and red onion. Stir-fry for about 4-5 minutes until the vegetables are tender yet maintain a bit of crunch.

  • 6

    Stir in the low-sodium soy sauce, ensuring that all ingredients receive a light coating of flavor.

  • 7

    In a separate pan, warm the cauliflower rice over medium heat for 2-3 minutes until heated through.

  • 8

    Plate a serving of cauliflower rice and spoon the turkey and vegetable stir fry over it. Serve hot and enjoy your healthy, high-volume dinner.

Lean Ground Turkey and Vegetable Stir Fry with Cauliflower Rice

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

Lean Ground Turkey and Vegetable Stir Fry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Vegetable Stir Fry with Cauliflower Rice

Savor a vibrant and wholesome stir fry featuring lean ground turkey, crisp bell peppers, zucchini, and red onions, all enhanced with the aromatic duo of garlic and ginger. Tossed with a splash of low-sodium soy sauce and a hint of olive oil, this high-volume dinner marries robust flavors with a light, satisfying texture, perfectly complemented by a bed of fluffy cauliflower rice.

NUTRITION

433kcal
Protein
47.8g
Fat
13.8g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Lean Ground Turkey (184g)

1 medium red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 cup Cauliflower Rice

2 cloves Garlic

1 tsp Fresh Ginger

1 tbsp Low-Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Prepare all vegetables by dicing the bell pepper, slicing the zucchini into half-moons, and quartering the red onion.

  • 2

    Mince the garlic and grate the fresh ginger.

  • 3

    Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

  • 4

    Add the ground turkey to the skillet, breaking it apart with a spoon as it cooks. Stir frequently until the turkey is browned and cooked through.

  • 5

    Once the turkey is nearly done, add the minced garlic, grated ginger, diced bell pepper, zucchini, and red onion. Stir-fry for about 4-5 minutes until the vegetables are tender yet maintain a bit of crunch.

  • 6

    Stir in the low-sodium soy sauce, ensuring that all ingredients receive a light coating of flavor.

  • 7

    In a separate pan, warm the cauliflower rice over medium heat for 2-3 minutes until heated through.

  • 8

    Plate a serving of cauliflower rice and spoon the turkey and vegetable stir fry over it. Serve hot and enjoy your healthy, high-volume dinner.