Roasted Veggie and Ground Turkey Bowl

This Roasted Veggie and Ground Turkey Bowl is the perfect recipe to use up all those veggies in the fridge. Just simply roast them on a pan with some basil paste then add rice and my Seasoned Ground Turkey for a delicious, nutritious meal! 

About This Recipe

This Roasted Veggie and Turkey Bowl is the perfect balance of wholesome ingredients and fresh flavors. It features a medley of perfectly roasted vegetables like zucchini, bell pepper, tomato, red onion and cauliflower. Pair your roasted veggies with some jasmine rice, Turkey Taco Meat, feta cheese and tzatziki and you have a delicious, filling dinner in under an hour!  

This veggie and turkey bowl is perfect for meal prepping or just a quick dinner when you need to clean out the fridge! And feel free to throw in any additional veggies you need to use up!

Or, you can skip the rice and protein and just serve these roasted veggies as a side dish for any other meal! 

Ingredients and Substitutions

• Vegetables: I used a combination of zucchini, red bell pepper, red onion, cherry tomato and cauliflower florets. Feel free to throw any other additional veggies you need to use up from the fridge for this recipe! 
• Garlic: You guys know I’m all about using frozen garlic cubes for my recipes but you can also use minced cloves! 
• Olive oil: Or use your favorite cooking oil.
• Basil paste: This can normally be found in the produce section near the bagged veggies.
• Jasmine rice: You can’t go wrong with Costco or Trader Joe’s microwavable jasmine rice. You can also swap the jasmine rice for brown rice for extra fiber or use cauliflower rice for a lower carb option.
• Ground Turkey: Use my Turkey Taco Meat for these bowls! Or, throw in any prepped chicken, turkey, salmon, or pork you have on hand!
• Cheese: Sprinkle some feta or goat cheese on top. Use dairy-free if needed or omit completely.
• Tzatziki: Use store-bought or homemade tzatziki. Trader Joe’s has a great regular and dairy-free tzatziki that I love! 
• Fresh basil: Top with some fresh basil (or any other fresh herbs you have on hand that you need to use up)
• Lemon: Finish these bowls off with a squeeze of fresh lemon (and make sure it’s fresh lemon!) Store-bought lemon juice just doesn’t taste the same if you ask me!

Dietary Adaptations 

Naturally gluten-free. 

Dairy-free: Swap in dairy-free feta and tzatziki, or simply omit! Trader Joes has a great dairy-free tzatziki and feta. I also love the dairy-free feta by Follow Your Heart.

How To Make

1. Preheat the oven to 425. 
2. Add all veggies and garlic to a LARGE sheet pan (or multiple sheet pans if doing a larger batch). Spray or drizzle with olive oil and season with salt and pepper. Squeeze basil paste over the top. No need to mix it up yet. 
3. Roast veggies for 35-40 minutes tossing once half-way thru, until tomatoes have burst, and veggies are tender and slightly charred. 
4. Toss together and top with fresh basil for garnish.

Assemble each bowl with ½ cup/100g jasmine rice, 4 oz/112g ground turkey, 4 oz/112 g roasted veggies, 1 Tbsp/7g feta or goat cheese, 1 Tbsp. store-bought tzatziki, a squeeze of lemon and some fresh basil. I love to throw some arugula in my bowl if I’ve got it!

For More Delicious Recipes

• Simple Sautéed Cabbage
• Roasted Sweet Potato Halves
• Low Carb Herbed Zucchini Rice
• Mexican Cauliflower Fried Rice

Never Miss a Recipe! Sign Up for My Emails!

If you enjoy having macro-friendly recipes that are delicious and easy to track, then make sure to sign up for my email list! 

Name

First

Last

Email *

Subscribe

Roasted Veggie and Turkey Bowl

This Roasted Veggie and Ground Turkey Bowl is the perfect recipe to use up all those veggies in the fridge. Just simply roast them on a pan with some basil paste then add rice and my Seasoned Ground Turkey for a delicious, nutritious meal! 

Print Pin Rate

5 from 2 votes

Course Main Course, Side Dish

Cuisine Healthy

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 424 kcal

Ingredients

• 2 ½ cup zucchini chopped (275g) – 1 large zucchini
• 1 ½ cups red bell peppers chopped (170g) – 1 large bell pepper
• 1 ¼ red onion chopped (175g)- ½ large onion
• 1 ¼ cup cherry tomatoes 230g
• 12 oz cauliflower florets 340g
• 3 frozen garlic cubes or minced cloves
• 1 Tbsp. olive oil 15g
• 1 tsp kosher salt
• ¼ tsp black pepper
• 3 Tbsp. basil paste 45g
• 3 cups cooked jasmine rice 600g
• 24 oz cooked ground turkey meat 672g – I used my Simply Seasoned Ground Turkey Meat
• 6 Tbsp. feta or goat cheese 42g
• 6 Tbsp. tzatziki 90g
• Fresh basil
• Squeeze of lemon

Instructions

• Preheat the oven to 425.
• Add all veggies and garlic to a LARGE sheet pan (or multiple sheet pans if doing a larger batch). Spray or drizzle with olive oil and season with salt and pepper. Squeeze basil paste over the top. No need to mix it up yet.
• Roast veggies for 35-40 minutes tossing once half-way thru, until tomatoes have burst, and veggies are tender and slightly charred.
• Toss together and top with fresh basil for garnish.
• Assemble each bowl with ½ cup/100g jasmine rice, 4 oz/112g protein, 4 oz/112 g roasted veggies, 1 Tbsp/7g feta or goat cheese, 1 Tbsp. store-bought tzatziki, a squeeze of lemon and some fresh basil. I love to throw some arugula in my bowl if I’ve got it!

Notes

GF/DF: Swap in dairy-free feta and tzatziki, or simply omit! Trader Joes has a great dairy-free tzatziki and feta. I also love the dairy-free feta by Follow Your Heart.

Nutrition:

Serves 6

Serving size: 1 bowl

424 cal, 12.9 fat, 42.3 carbs, 34.2 protein, 4.8 fiber

Search: Lillie Eats and Tells Roasted Veggie and Ground Turkey Bowl 

 

Nutrition

Serving: 1bowlCalories: 424kcalCarbohydrates: 38gProtein: 34.2gFat: 12.9gFiber: 4.8g

Keywords roasted veggie rice bowl

Tried this recipe?

Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!