Lean Ground Turkey and Roasted Vegetable Bowl

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

Lean Ground Turkey and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Roasted Vegetable Bowl

A vibrant bowl featuring savory lean ground turkey combined with roasted red bell pepper, zucchini, and red onion, served over a bed of fluffy quinoa and fresh spinach. This balanced bowl brings warmth and texture, making it a satisfying meal perfect for any time of the day.

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NUTRITION

412kcal
Protein
46.2g
Fat
11.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Red Onion, chopped

1 tsp Olive Oil

1 cup Spinach

1/2 cup Cooked Quinoa

Seasonings (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil and a pinch of salt, pepper, and garlic powder.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground turkey, season with salt, pepper, and garlic powder, and cook until nicely browned and fully cooked, about 7-10 minutes.

  • 5

    In a bowl, combine the cooked quinoa and fresh spinach. Once the roasted vegetables are done, add them to the bowl, along with the cooked turkey.

  • 6

    Toss everything together gently and adjust seasonings if needed. Serve warm and enjoy your nutrient-packed, flavorful bowl.

Lean Ground Turkey and Roasted Vegetable Bowl

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

Lean Ground Turkey and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Roasted Vegetable Bowl

A vibrant bowl featuring savory lean ground turkey combined with roasted red bell pepper, zucchini, and red onion, served over a bed of fluffy quinoa and fresh spinach. This balanced bowl brings warmth and texture, making it a satisfying meal perfect for any time of the day.

NUTRITION

412kcal
Protein
46.2g
Fat
11.8g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 cup Red Onion, chopped

1 tsp Olive Oil

1 cup Spinach

1/2 cup Cooked Quinoa

Seasonings (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil and a pinch of salt, pepper, and garlic powder.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground turkey, season with salt, pepper, and garlic powder, and cook until nicely browned and fully cooked, about 7-10 minutes.

  • 5

    In a bowl, combine the cooked quinoa and fresh spinach. Once the roasted vegetables are done, add them to the bowl, along with the cooked turkey.

  • 6

    Toss everything together gently and adjust seasonings if needed. Serve warm and enjoy your nutrient-packed, flavorful bowl.