Herb-Roasted Ground Turkey and Roasted Vegetable Bowl

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

Herb-Roasted Ground Turkey and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Ground Turkey and Roasted Vegetable Bowl

A hearty bowl featuring herb-seasoned ground turkey paired with a medley of roasted bell pepper, zucchini and red onion, accented by protein-rich chickpeas and a drizzle of olive oil. This dish offers a satisfying blend of savory flavors and wholesome textures that refresh and energize, perfect for any meal of the day.

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NUTRITION

441kcal
Protein
43.2g
Fat
18g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (93% Lean)

1 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup cooked Chickpeas

1 tsp Olive Oil

Fresh Rosemary & Thyme

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic and roughly chop the fresh rosemary and thyme.

  • 3

    Toss the vegetables with olive oil, minced garlic, a pinch of salt, pepper, and a few sprigs of the chopped herbs on a baking sheet.

  • 4

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

  • 5

    Meanwhile, heat a pan over medium heat and add the ground turkey. Season with salt, pepper, and a sprinkle of rosemary and thyme. Cook the turkey until it is fully browned and reaches an internal temperature of 165°F, breaking it up into crumbles.

  • 6

    If using canned chickpeas, rinse and drain them before adding. Optionally, warm the chickpeas in the pan with the turkey for a minute or two.

  • 7

    Assemble your bowl by layering the roasted vegetables, cooked turkey, and chickpeas. Garnish with any remaining fresh herbs and a light drizzle of olive oil if desired.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich meal.

Herb-Roasted Ground Turkey and Roasted Vegetable Bowl

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

Herb-Roasted Ground Turkey and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Ground Turkey and Roasted Vegetable Bowl

A hearty bowl featuring herb-seasoned ground turkey paired with a medley of roasted bell pepper, zucchini and red onion, accented by protein-rich chickpeas and a drizzle of olive oil. This dish offers a satisfying blend of savory flavors and wholesome textures that refresh and energize, perfect for any meal of the day.

NUTRITION

441kcal
Protein
43.2g
Fat
18g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (93% Lean)

1 medium Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup cooked Chickpeas

1 tsp Olive Oil

Fresh Rosemary & Thyme

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Mince the garlic and roughly chop the fresh rosemary and thyme.

  • 3

    Toss the vegetables with olive oil, minced garlic, a pinch of salt, pepper, and a few sprigs of the chopped herbs on a baking sheet.

  • 4

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

  • 5

    Meanwhile, heat a pan over medium heat and add the ground turkey. Season with salt, pepper, and a sprinkle of rosemary and thyme. Cook the turkey until it is fully browned and reaches an internal temperature of 165°F, breaking it up into crumbles.

  • 6

    If using canned chickpeas, rinse and drain them before adding. Optionally, warm the chickpeas in the pan with the turkey for a minute or two.

  • 7

    Assemble your bowl by layering the roasted vegetables, cooked turkey, and chickpeas. Garnish with any remaining fresh herbs and a light drizzle of olive oil if desired.

  • 8

    Serve warm and enjoy your balanced, nutrient-rich meal.