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!
Servings: 6
Calories: 424kcal
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.
Search: Lillie Eats and Tells Roasted Veggie and Ground Turkey Bowl
Nutrition
Serving: 1bowl | Calories: 424kcal | Carbohydrates: 38g | Protein: 34.2g | Fat: 12.9g | Fiber: 4.8g