YOUR SOLIN GENERATED RECIPE
Ground Turkey and Tomato Rice Bowl with Roasted Potatoes
Lean ground turkey sautéed with vine-ripened tomatoes served over fluffy rice and crispy roasted potatoes, finished with a dollop of creamy Greek yogurt.
INGREDIENTS
5.6 oz Ground Turkey (93% lean)
0.4 cup Cooked White Rice
0.5 cup Roasted Red Potatoes
0.5 medium Roma Tomato, diced
2 tbsp Fage 2% Greek Yogurt
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed red potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until the edges are golden and crisp.
While the potatoes roast, heat the remaining olive oil in a non-stick skillet over medium heat.
Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.
Stir in the diced Roma tomatoes and cook for another 3-4 minutes until the tomatoes soften and release their juices.
Warm the pre-cooked white rice in a small pot or microwave until fluffy.
Assemble the bowl by placing the rice and roasted potatoes at the base, then topping with the savory turkey and tomato mixture.
Finish the dish with a cold dollop of Fage Greek yogurt on top for a creamy contrast.