Name: Turkey Meatball and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Ground turkey; 0.5 large Egg; 0.25 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa; 1 cup Baby spinach; 0.25 cup Cucumber; 0.25 cup Cherry tomatoes; 0.25 cup Nonfat Greek yogurt; 1 tsp Lemon juice; 1 tsp Olive oil

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

YOUR SOLIN GENERATED RECIPE

Turkey Meatball and Quinoa Bowl

Oven-roasted turkey meatballs seasoned with aromatic herbs served over fluffy quinoa and crisp garden vegetables with a zesty lemon-yogurt drizzle.

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NUTRITION

Protein

49.3g

Fat

21.8g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Ground turkey

0.5 large Egg

0.25 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Baby spinach

0.25 cup Cucumber

0.25 cup Cherry tomatoes

0.25 cup Nonfat Greek yogurt

1 tsp Lemon juice

1 tsp Olive oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a bowl, combine the ground turkey, egg, oregano, garlic powder, onion powder, sea salt, and black pepper.
3
Form the mixture into small meatballs and place them on the prepared baking sheet.
4
Roast for 15-18 minutes until the meatballs are golden and cooked through.
5
In a small dish, whisk the Greek yogurt and lemon juice together until the sauce is smooth.
6
Assemble the bowl by layering the baby spinach, cooked quinoa, sliced cucumber, and halved cherry tomatoes.
7
Top with the warm meatballs and drizzle with olive oil and the prepared lemon-yogurt sauce.