(This Healthy Turkey Roasted Veggie Quinoa Bowl is inspired by the tray dinners from the Tone It Up team. So I clearly love this group, and signing up for one of their programs gives you lifetime access, so I highly recommend checking them out – I get nothing out of telling you this, btw.)
Step by Step Instructions:
Make this Healthy Turkey Roasted Veggie Quinoa Bowl your own by choosing your favorite veggies & lean protein, and here’s what you’ll need: 1 cup of Quinoa, 8 Brussels Sprouts sliced in half, 2 servings of Broccoli cut into bite-sized pieces, EVOO, dried Basil, Mrs. Dash salt-free Seasoning. Lemon Zest Vinaigrette, Lean Ground Turkey, 1 golden Beet, 1/2 a Red Onion, 2 Garlic Cloves, and Salt & Pepper to taste.
Preheat your oven to 350 degrees, and then start chopping the remaining ingredients for this Healthy Turkey Roasted Veggie Quinoa Bowl. Chop up your red onion, and I like mind to be larger slices so they roast better.
Then slice up 2 cloves of garlic.
Here’s a golden beet, which I’m using here, because I like that they don’t stain and they’re easy to work with.
Grab a vegetable peeler, and then peel the beet.
Then use a sharp knife and carefully slice off the root end and use the peeler to remove any extra peel.
Then cut into about 1/2-inch thick slices.
Finally cut each slice up into bite-sized pieces. I just love how the inside of the beet looks, because of the a cool spiral pattern you see!
Now place all of the veggies (for me that’s the Brussels sprouts, broccoli, beets, red onion, and garlic in a large bowl and add a couple of tablespoons of olive oil to it.
Then add about 1/2 teaspoon of tired basil, 1 teaspoon of Mrs. Dash, plus salt and pepper to taste to the veggies.
Then toss the veggies until they’re coated in oil and seasonings, and then lay them in a single layer on a lined baking sheet. Bake for 20-25 minutes or until the veggies (especially the beets) are tender but still have a slight crunch).
With about 5-10 minutes left for your veggies, now it’s time to finish up the Healthy Turkey Roasted Veggie Quinoa Bowl . Heat your skillet over medium heat, and then add about a tablespoon of oil (I like grapeseed or olive oil) to it.
Once the oil is hot, add 8 ounces of the ground turkey to the pan and then season with salt and pepper.
Use a spatula or wooden spoon to break up the turkey into bite-sized pieces, and then give it a stir.
I seriously love my splatter guard, and so I popped it over the pan. Let the turkey cook for 2 minutes, then I stirred and repeated that process checking on it every 2-3 minutes until the turkey is brown.
When the veggies are cooked you’ll see that they are starting to brown and they’re tender but not mushy, so remove them from the oven.
Add about 1/2 cup of quinoa to your serving dishes, so you’ll make individual servings.
At this point, the turkey was finished cooking, and you can see how brown it gets. That adds a ton of flavor, so make sure you get color on the meat.
I used a spatula to divide the veggies in half and then put about 4 ounces of turkey over each side. Now you have 2 servings right there, so pile on the veggies for your Healthy Turkey Roasted Veggie Quinoa Bowl and top with 1-2 tablespoons of the lemon zest vinaigrette and a sprinkle of finishing salt. You’ll be so glad you did! I can’t wait for you to enjoy this Healthy Turkey Roasted Veggie Quinoa Bowl, so happy healthy eating!
Healthy Turkey Roasted Veggie Quinoa Bowl
Yield 2 servings
I love how great I feel when I make this recipe. It's packed with majorly healthy ingredients and is one of my favorite go-to weeknight meals right now.
Quinoa Bowl Ingredients
- 8 Brussels Sprouts, cleaned, trimmed and sliced lengthwise
- 2 servings (about 6 ounces) of Broccoli, trimmed into bite-sized pieces
- 1 Beet, I like the golden beet
- Half a Red Onion, sliced into large pieces
- 2 Garlic Cloves, sliced
- 3 tablespoons Extra-Virgin Olive Oil, divided
- 1/2 teaspoon of dried Basil Leaves
- 1 teaspoon of Mrs. Dash salt-free seasoning
- Salt & Pepper to taste
- 8 ounces Lean Ground Turkey
- 1 cup of Quinoa
- 1-2 tablespoons of Lemon Zest Vinaigrette
- Finishing Salt, optional (basically a high quality sea salt here)
Preheat your oven to 350 degrees, and then finish prepping all of your veggies. Place all of the veggies (sprouts, broccoli, onion, beets, and garlic) into a large bowl and drizzle 2 tablespoons of EVOO over the top. Add the basil, Mrs. Dash seasonings, salt and pepper to the veggies, and then stir to combine really well.
Lay a Silpat on a rimmed baking sheet and then pour the seasoned veggies into a single layer on the tray. Bake for 20-25 minutes or until the veggies are starting to caramelize and are tender but not mushy.
When the vegetables have about 5-10 minutes left, heat a nonstick skillet over medium heat and add a tablespoon of olive oil to it. Then add 8 ounces of lean ground turkey plus salt and pepper for seasoning to it. Break up the turkey into bite-sized pieces, stir and let it cook stirring every 2 minutes or until the turkey has started to brown.
Once the veggies are done, remove them from the oven and divide them into 2 portions. Split the turkey between the 2 portions.
In your individual bowls, add 1/2 cup of quinoa and then 1 portion of the veggies and turkey. Top with 1-2 tablespoons of the lemon zest vinaigrette and a sprinkling of finishing salt and serve right away. Enjoy!
Quick Tip: Change this up by adding your favorite proteins - chicken or fish would be great. And also play around with veggies and textures to create your favorite bowl.
Serving Size 1/2 recipe
Amount Per Serving
% Daily Value
Total Fat 25 g
Saturated Fat 4 g
Unsaturated Fat 17 g
Cholesterol 55 mg
Sodium 158 mg
Total Carbohydrates 41 g
Dietary Fiber 9 g
Sugars 8 g
Protein 36 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.