NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

1 cup zucchini

1 cup red bell pepper

0.5 cup red onion

1 tsp extra virgin olive oil

1 tsp smoked paprika

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil and a pinch of salt, then toss to coat evenly.

• 4

  Roast the vegetables for 18-20 minutes until they are tender and show slight charred edges.

• 5

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

• 6

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

• 7

  Stir in the smoked paprika, garlic powder, sea salt, and black pepper, allowing the spices to toast for 1-2 minutes.

• 8

  Assemble the bowls by layering the roasted vegetables at the bottom and topping them with the smoky turkey.

• 9

  Garnish with freshly chopped parsley before serving.