NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

1 large egg white

0.13 cup dry quinoa

0.5 cup halved brussels sprouts

0.33 cup diced sweet potato

1 cup chopped kale

0.25 cup diced cucumber

1 tsp olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried oregano

PREPARATION

• 1

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  2. In a bowl, combine ground turkey, egg white, garlic powder, onion powder, oregano, half the salt, and half the pepper.

• 3

  3. Roll the turkey mixture into 9 small meatballs and place them on one side of the baking sheet.

• 4

  4. Toss the halved brussels sprouts and diced sweet potato with olive oil and the remaining salt and pepper, then spread them on the other side of the sheet.

• 5

  5. Roast for 20-22 minutes until the meatballs are cooked through and the vegetables are tender and browned.

• 6

  6. While roasting, cook the quinoa in water or broth according to package directions.

• 7

  7. Place the kale in a large bowl and massage with lemon juice for 1 minute until softened and vibrant green.

• 8

  8. Assemble the bowl by layering the kale, quinoa, roasted vegetables, cucumber, and turkey meatballs.