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 savory bowl featuring lean ground turkey with a medley of roasted vegetables and a side of fluffy quinoa, drizzled with olive oil. This dish is vibrant in color, rich in texture, and perfectly balanced to fuel your day.

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NUTRITION

435kcal
Protein
37.1g
Fat
20.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (141g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (25g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (92g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Toss the vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a skillet over medium heat and add the lean ground turkey. Cook until browned and fully cooked, breaking it into crumbles as it cooks.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Assemble the bowl by placing the cooked quinoa as the base, topping it with the browned turkey, and then adding the roasted vegetables.

  • 7

    Drizzle a little extra olive oil or a squeeze of lemon over the top if desired before serving.

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 savory bowl featuring lean ground turkey with a medley of roasted vegetables and a side of fluffy quinoa, drizzled with olive oil. This dish is vibrant in color, rich in texture, and perfectly balanced to fuel your day.

NUTRITION

435kcal
Protein
37.1g
Fat
20.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (141g)

1/2 medium Red Bell Pepper (60g)

1/2 medium Zucchini (100g)

1/4 medium Red Onion (25g)

1 tsp Olive Oil (5g)

1/2 cup Cooked Quinoa (92g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Toss the vegetables with olive oil, salt, and pepper. Spread them out on a baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, heat a skillet over medium heat and add the lean ground turkey. Cook until browned and fully cooked, breaking it into crumbles as it cooks.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    Assemble the bowl by placing the cooked quinoa as the base, topping it with the browned turkey, and then adding the roasted vegetables.

  • 7

    Drizzle a little extra olive oil or a squeeze of lemon over the top if desired before serving.