Herb Turkey Patty and Roasted Vegetable Bowl

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

Herb Turkey Patty and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Herb Turkey Patty and Roasted Vegetable Bowl

Savor the delightful combination of a seasoned herb turkey patty paired with a medley of oven-roasted vegetables and a light serving of quinoa. This bowl offers a satisfying balance of lean protein, tender roasted zucchini, red bell pepper, and red onion, all enhanced with a drizzle of olive oil and fresh herbs.

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NUTRITION

384kcal
Protein
32.3g
Fat
14.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1/4 cup dry Quinoa

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a bowl, combine the lean ground turkey with minced fresh herbs, salt, and pepper to form a well-seasoned mixture. Form into a patty.

  • 3

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in a small bowl with olive oil, salt, and additional herbs if desired.

  • 4

    Spread the vegetables out on a baking tray and roast in the oven for 20-25 minutes, stirring halfway through until tender and slightly caramelized.

  • 5

    While the vegetables roast, cook the quinoa according to package instructions.

  • 6

    In a non-stick skillet over medium heat, cook the turkey patty for about 4-5 minutes per side, or until thoroughly cooked and the internal temperature reaches 165°F (74°C).

  • 7

    To serve, place a bed of quinoa in a bowl, top with the roasted vegetables, and add the herb turkey patty on the side or sliced over the top.

  • 8

    Garnish with additional fresh herbs if desired, and enjoy your balanced meal.

Herb Turkey Patty and Roasted Vegetable Bowl

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

Herb Turkey Patty and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Herb Turkey Patty and Roasted Vegetable Bowl

Savor the delightful combination of a seasoned herb turkey patty paired with a medley of oven-roasted vegetables and a light serving of quinoa. This bowl offers a satisfying balance of lean protein, tender roasted zucchini, red bell pepper, and red onion, all enhanced with a drizzle of olive oil and fresh herbs.

NUTRITION

384kcal
Protein
32.3g
Fat
14.6g
Carbs
37.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1/4 cup dry Quinoa

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tsp Olive Oil

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a bowl, combine the lean ground turkey with minced fresh herbs, salt, and pepper to form a well-seasoned mixture. Form into a patty.

  • 3

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in a small bowl with olive oil, salt, and additional herbs if desired.

  • 4

    Spread the vegetables out on a baking tray and roast in the oven for 20-25 minutes, stirring halfway through until tender and slightly caramelized.

  • 5

    While the vegetables roast, cook the quinoa according to package instructions.

  • 6

    In a non-stick skillet over medium heat, cook the turkey patty for about 4-5 minutes per side, or until thoroughly cooked and the internal temperature reaches 165°F (74°C).

  • 7

    To serve, place a bed of quinoa in a bowl, top with the roasted vegetables, and add the herb turkey patty on the side or sliced over the top.

  • 8

    Garnish with additional fresh herbs if desired, and enjoy your balanced meal.