NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Turkey (142g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 small Red Onion (70g)

1 tsp Olive Oil (4.5g) for vegetables

2 cups Cauliflower florets (150g)

1/4 cup Unsweetened Almond Milk (60g)

1 tsp Olive Oil (4.5g) for mash

2 tbsp Fresh Mixed Herbs (8g, chopped)

2 cloves Garlic (6g)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a bowl, toss the sliced zucchini, chopped red bell pepper, and diced red onion with 1 teaspoon of olive oil, half of the chopped mixed herbs, one minced garlic clove, salt, and pepper.

• 3

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

• 4

  While the vegetables roast, heat a skillet over medium heat and add the lean ground turkey. Season with salt, pepper, the remaining mixed herbs, and the other minced garlic clove.

• 5

  Cook the turkey, breaking it apart, until browned and cooked through, about 6-8 minutes.

• 6

  Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes.

• 7

  Transfer the steamed cauliflower to a blender or food processor. Add the unsweetened almond milk, 1 teaspoon olive oil, and a pinch of salt and pepper, then blend until smooth and creamy.

• 8

  To serve, spoon a generous portion of cauliflower mash onto each plate, top with the cooked ground turkey, and add the roasted vegetables on the side. Enjoy warm.