Description
A healthy and delicious turkey quinoa bowl packed with roasted vegetables.
Ingredients
Scale
- 1 lb lean ground turkey (93% lean)
- 1 cup dry quinoa (uncooked)
- 2 medium sweet potatoes (diced)
- 2 cups broccoli florets
- 1 medium red bell pepper (sliced)
- 1 medium zucchini (sliced)
- 2 tbsp olive oil (divided)
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp salt (divided)
- ½ tsp black pepper
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2–4 tbsp water (for thinning sauce)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Add the diced sweet potatoes, broccoli florets, sliced red bell pepper, and sliced zucchini to the baking sheet and spread them out evenly.
- Drizzle the vegetables with 1 tablespoon olive oil and season with garlic powder, smoked paprika, ½ teaspoon salt, and black pepper, then toss to coat evenly.
- Roast the vegetables for 25–30 minutes, flipping once halfway through, until tender and lightly browned.
- While the vegetables roast, heat a nonstick skillet over medium heat and add the remaining 1 tablespoon olive oil.
- Add the ground turkey, break it apart with a spoon, season with the remaining ¼ teaspoon salt, and cook for 6–8 minutes until fully cooked and lightly browned.
- In a small bowl, whisk together the tahini and lemon juice, then add water one tablespoon at a time until the sauce is smooth and pourable.
- Divide the cooked quinoa evenly among four bowls, top with roasted vegetables and ground turkey, and drizzle with tahini sauce before serving.
Notes
- This dish can be customized with your favorite vegetables.
- Adjust the thickness of the tahini sauce by adding more or less water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 32g
- Cholesterol: 90mg