YOUR SOLIN GENERATED RECIPE
Ground Turkey and Roasted Vegetable Bowl
Sautéed ground turkey and oven-roasted sweet potatoes served with tender zucchini and peppers, topped with a dollop of cool, creamy Greek yogurt.
INGREDIENTS
5 oz Ground Turkey (93% lean)
80g Sweet Potato, cubed
100g Zucchini, sliced
50g Red Bell Pepper, chopped
1/2 tsp Olive Oil
3 tbsp Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the sweet potato, zucchini, and red bell pepper into uniform, bite-sized pieces.
Toss the vegetables with olive oil, salt, and black pepper on the prepared baking sheet.
Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the edges are slightly caramelized.
While the vegetables are roasting, heat a non-stick skillet over medium-high heat.
Add the ground turkey to the skillet, seasoning with garlic powder and onion powder.
Cook the turkey, breaking it into crumbles with a spatula, until it is fully browned and cooked through.
Assemble your bowl by combining the roasted vegetables and the sautéed turkey.
Top the bowl with a dollop of plain Greek yogurt just before serving for a creamy finish.