YOUR SOLIN GENERATED RECIPE
Turkey Power Bowl with Roasted Vegetables
Sautéed lean ground turkey and caramelized roasted vegetables served over a bed of crisp greens with a zesty, creamy herb dressing.
INGREDIENTS
8 oz Ground turkey
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 tbsp Extra virgin olive oil
0.5 cup Plain nonfat Greek yogurt
1 tsp Lemon juice
0.25 tsp Garlic powder
0.25 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
2 cup Baby spinach
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Place the broccoli florets and diced red bell pepper on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of the salt and pepper.
Roast the vegetables for 15-20 minutes until the edges are slightly charred and tender.
While vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Add the ground turkey to the skillet, seasoning with the remaining salt and pepper, and cook until browned and fully cooked through, breaking it into small crumbles.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, garlic powder, and dried oregano to create a smooth herb dressing.
Assemble the bowl by placing the baby spinach at the bottom, then top with the cooked turkey and roasted vegetables.
Drizzle the creamy herb dressing over the top and serve immediately.