YOUR SOLIN GENERATED RECIPE
Turkey and Roasted Vegetable Rice Bowl
Sautéed ground turkey and oven-roasted colorful vegetables served over a bed of fluffy brown rice with a savory hint of toasted garlic.
INGREDIENTS
8 oz Ground turkey (93% lean)
0.33 cup Cooked brown rice
0.5 cup Zucchini
0.5 cup Red bell pepper
1 tsp Olive oil
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
1 tsp Coconut aminos
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Toss the diced zucchini and red bell pepper with olive oil, sea salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and slightly caramelized around the edges.
While the vegetables roast, heat a large non-stick skillet over medium-high heat and add the ground turkey.
Cook the turkey, breaking it into small crumbles with a spatula, until it is thoroughly browned and no longer pink.
Add the minced garlic, dried oregano, and coconut aminos to the skillet, sautéing for an additional 2 minutes until the garlic is fragrant.
Warm the pre-cooked brown rice in a small saucepan or microwave until it is steaming and fluffy.
Assemble your bowl by placing the rice at the base, then topping it with the savory turkey and the warm roasted vegetables.