YOUR SOLIN GENERATED RECIPE
Savory Meatball Power Bowl
Oven-roasted turkey meatballs served over a bed of fluffy quinoa and charred Mediterranean vegetables, finished with a creamy lemon-yogurt drizzle that adds a bright, zesty finish.
INGREDIENTS
8 oz ground turkey
1 large egg white
0.33 cup cooked quinoa
1 cup chopped zucchini
0.5 cup chopped red bell pepper
2 tsp olive oil
2 tbsp plain Greek yogurt
1 tsp lemon juice
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a bowl, combine ground turkey, egg white, oregano, garlic powder, salt, and pepper until well incorporated.
Roll the turkey mixture into 1-inch meatballs and place them on one side of the prepared baking sheet.
Toss the chopped zucchini and red bell pepper with 1 teaspoon of olive oil and spread them on the other side of the sheet.
Roast for 15 to 18 minutes until the meatballs are cooked through and the vegetables are tender and slightly charred.
In a small ramekin, whisk together the Greek yogurt, lemon juice, and the remaining teaspoon of olive oil.
Assemble the bowl by placing the cooked quinoa at the base, then topping it with the roasted meatballs and vegetables.
Drizzle the yogurt sauce over the bowl and garnish with fresh parsley before serving.