Ground Turkey and Brown Rice Bowl with Roasted Vegetables

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

Ground Turkey and Brown Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Brown Rice Bowl with Roasted Vegetables

Sautéed lean ground turkey and nutty brown rice tossed with oven-roasted zucchini and bell peppers, finished with a squeeze of fresh lemon and fragrant toasted garlic.

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NUTRITION

552kcal
Protein
28.4g
Fat
24.7g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% Lean)

1 cup Cooked Brown Rice

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the ground turkey and minced garlic to the skillet, breaking the meat apart with a spoon as it cooks.

  • 6

    Sauté the turkey until it is fully browned and no longer pink, approximately 7-10 minutes.

  • 7

    Lower the heat and stir in the cooked brown rice and the roasted vegetables from the oven.

  • 8

    Toss everything together until well combined and heated through.

  • 9

    Serve immediately with a fresh squeeze of lemon juice or a dash of coconut aminos if desired.

Ground Turkey and Brown Rice Bowl with Roasted Vegetables

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

Ground Turkey and Brown Rice Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Brown Rice Bowl with Roasted Vegetables

Sautéed lean ground turkey and nutty brown rice tossed with oven-roasted zucchini and bell peppers, finished with a squeeze of fresh lemon and fragrant toasted garlic.

NUTRITION

552kcal
Protein
28.4g
Fat
24.7g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% Lean)

1 cup Cooked Brown Rice

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.

  • 4

    While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the ground turkey and minced garlic to the skillet, breaking the meat apart with a spoon as it cooks.

  • 6

    Sauté the turkey until it is fully browned and no longer pink, approximately 7-10 minutes.

  • 7

    Lower the heat and stir in the cooked brown rice and the roasted vegetables from the oven.

  • 8

    Toss everything together until well combined and heated through.

  • 9

    Serve immediately with a fresh squeeze of lemon juice or a dash of coconut aminos if desired.