Savory Ground Turkey and Roasted Vegetable Bowl

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

Savory Ground Turkey and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Ground Turkey and Roasted Vegetable Bowl

Enjoy a hearty bowl combining lean ground turkey with fluffy quinoa and a vibrant mix of roasted vegetables. This dish is perfectly balanced, celebrating the natural sweetness of bell pepper and zucchini, accentuated with a drizzle of olive oil and fresh spinach for a burst of green goodness.

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NUTRITION

376kcal
Protein
48.1g
Fat
9.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey (99% lean)

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1 tsp Olive Oil

1 cup Fresh Spinach

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and yellow onion into bite-sized pieces.

  • 3

    Toss the chopped vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 20 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables are roasting, heat a non-stick skillet over medium heat and cook the ground turkey until browned and fully cooked, breaking it up into crumbles.

  • 6

    Prepare the quinoa if not already cooked, following package instructions.

  • 7

    Once the vegetables are done and the turkey is cooked, layer the quinoa in a bowl, top with the ground turkey, and add the roasted vegetables.

  • 8

    Finish with a handful of fresh spinach on top and serve immediately.

Savory Ground Turkey and Roasted Vegetable Bowl

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

Savory Ground Turkey and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Savory Ground Turkey and Roasted Vegetable Bowl

Enjoy a hearty bowl combining lean ground turkey with fluffy quinoa and a vibrant mix of roasted vegetables. This dish is perfectly balanced, celebrating the natural sweetness of bell pepper and zucchini, accentuated with a drizzle of olive oil and fresh spinach for a burst of green goodness.

NUTRITION

376kcal
Protein
48.1g
Fat
9.9g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Turkey (99% lean)

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1 tsp Olive Oil

1 cup Fresh Spinach

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and yellow onion into bite-sized pieces.

  • 3

    Toss the chopped vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for about 20 minutes, stirring halfway through for even cooking.

  • 5

    While the vegetables are roasting, heat a non-stick skillet over medium heat and cook the ground turkey until browned and fully cooked, breaking it up into crumbles.

  • 6

    Prepare the quinoa if not already cooked, following package instructions.

  • 7

    Once the vegetables are done and the turkey is cooked, layer the quinoa in a bowl, top with the ground turkey, and add the roasted vegetables.

  • 8

    Finish with a handful of fresh spinach on top and serve immediately.