NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

1 cup zucchini

1 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp ground cumin

0.5 tsp chili powder

1 tbsp fresh lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the zucchini into half-moons and chop the red bell pepper into bite-sized pieces.

• 3

  Place the vegetables on the baking sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the vegetables for 15-20 minutes until they are tender and slightly charred around the 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, along with the cumin, chili powder, and the remaining salt and pepper.

• 7

  Cook the turkey, breaking it into small crumbles with a spatula, for 7-10 minutes until fully browned and cooked through.

• 8

  In a small bowl, whisk together the fresh lemon juice and finely chopped parsley.

• 9

  Assemble the bowls by dividing the roasted vegetables and cooked turkey evenly.

• 10

  Drizzle the lemon-parsley dressing over the top and serve immediately.