Mediterranean Turkey & Quinoa Veggie Bowls
A flavorful and balanced meal-prep-friendly recipe featuring lean ground turkey, quinoa, and a colorful mix of roasted vegetables with fresh herbs and lemon. Perfect for healthy lunches or dinners throughout the week.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
450 Kalorien
$9.5 pro Portion
$30 Min.
4 Portionen
meal-prep-friendly, any cuisine
Zutaten
- 1 pound lean ground turkey
- 1 cup quinoa, uncooked
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 lemon, juiced
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
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Anleitung
- 1.Rinse quinoa well under cold water, then cook according to package instructions (about 2 cups cooked). Fluff with a fork and set aside.
- 2.Preheat oven to 400°F. Spread broccoli, bell pepper, zucchini, and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt, pepper, oregano, and paprika, then roast for 18-20 minutes until tender.
- 3.While vegetables roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add ground turkey, season with salt and pepper, and cook until browned and fully cooked, about 7-8 minutes.
- 4.Squeeze fresh lemon juice over the turkey and roasted vegetables. Toss gently to combine.
- 5.Divide quinoa evenly into 4 containers. Top with turkey and roasted vegetables. Garnish with chopped parsley if desired.
- 6.Store in airtight meal-prep containers in the refrigerator for up to 4 days.
Nährwertinformationen
14g
fat
45g
carbs
7g
fiber
32g
protein
Warum dieses Rezept
This recipe is high in lean protein, rich in fiber from quinoa and vegetables, and packed with vitamins and minerals, making it a nutrient-dense and satisfying meal-prep option.