Herb-Seasoned 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-Seasoned Ground Turkey and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Turkey and Roasted Vegetable Bowl

A vibrant bowl featuring savory herb-seasoned ground turkey paired with a medley of roasted red bell pepper, zucchini, and red onion, all served atop a bed of fluffy quinoa. This dish blends hearty protein with colorful, nutrient-rich vegetables and a hint of olive oil-roasted goodness, making it a balanced meal perfect for any time of day.

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NUTRITION

528kcal
Protein
43.2g
Fat
25.8g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (93% lean)

1 large Egg

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/3 cup Cooked Quinoa

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the chopped vegetables with olive oil, salt, pepper, and a mix of dried herbs such as thyme and rosemary.

  • 4

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

  • 5

    While the vegetables are roasting, heat a non-stick skillet over medium heat.

  • 6

    Add the ground turkey to the skillet, season with garlic powder, salt, pepper, and additional herbs, and cook until it is browned and cooked through, about 7-10 minutes.

  • 7

    In a separate pan, cook the egg to your preference (fried or poached works best) ensuring the yolk remains runny for added richness.

  • 8

    Prepare the cooked quinoa if not pre-made, following the package instructions, to provide a wholesome base for the bowl.

  • 9

    To assemble, place the quinoa in a bowl, layer with the roasted vegetables and cooked ground turkey, and top with the cooked egg.

  • 10

    Garnish with fresh herbs if desired, and serve warm.

Herb-Seasoned 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-Seasoned Ground Turkey and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Turkey and Roasted Vegetable Bowl

A vibrant bowl featuring savory herb-seasoned ground turkey paired with a medley of roasted red bell pepper, zucchini, and red onion, all served atop a bed of fluffy quinoa. This dish blends hearty protein with colorful, nutrient-rich vegetables and a hint of olive oil-roasted goodness, making it a balanced meal perfect for any time of day.

NUTRITION

528kcal
Protein
43.2g
Fat
25.8g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Turkey (93% lean)

1 large Egg

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/3 cup Cooked Quinoa

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, toss the chopped vegetables with olive oil, salt, pepper, and a mix of dried herbs such as thyme and rosemary.

  • 4

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

  • 5

    While the vegetables are roasting, heat a non-stick skillet over medium heat.

  • 6

    Add the ground turkey to the skillet, season with garlic powder, salt, pepper, and additional herbs, and cook until it is browned and cooked through, about 7-10 minutes.

  • 7

    In a separate pan, cook the egg to your preference (fried or poached works best) ensuring the yolk remains runny for added richness.

  • 8

    Prepare the cooked quinoa if not pre-made, following the package instructions, to provide a wholesome base for the bowl.

  • 9

    To assemble, place the quinoa in a bowl, layer with the roasted vegetables and cooked ground turkey, and top with the cooked egg.

  • 10

    Garnish with fresh herbs if desired, and serve warm.