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.
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.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/healthy-turkey-roasted-veggie-quinoa-bowl/