Name: Turkey and squash rice bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz 99% lean ground turkey; 1/4 cup long-grain white rice; 4 oz butternut squash, peeled and cubed; 1 large egg; 3 oz broccoli, cut into small florets; 3/4 medium carrot, grated; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/2 cup water; 1 tsp lemon juice

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 400°F. Toss the squash cubes on a sheet pan with half the olive oil, half the black pepper, and half the salt. Roast for 25 to 30 minutes until tender and browned at the edges.
While the squash roasts, combine the rice, water, and a pinch of salt in a small pot. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let rest covered for 5 minutes.
Heat the remaining olive oil in a skillet over medium heat. Add the broccoli and carrots with 1 tablespoon of water. Cover and steam for 3 to 4 minutes until the broccoli is bright green and just tender.
Add the ground turkey, garlic powder, remaining salt, and remaining pepper to the skillet. Cook, breaking the meat up with a spoon, for 6 to 8 minutes until the turkey is cooked through. Done when opaque in the center, 165°F.
Push the turkey and vegetables to one side of the skillet. Crack the egg into the empty space and scramble for 1 to 2 minutes until set. Stir the egg and lemon juice into the turkey mixture. Done when egg is set but still moist.
Fluff the rice and mix it with the roasted squash in a bowl. Top with the turkey and vegetable mixture.

Nutrition

Ingredients

Instructions

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