Athenian Turkey & Roasted Veggie Bowls

Name: Athenian Turkey & Roasted Veggie Bowls
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound ground turkey; 1 tablespoon olive oil; 1 yellow onion (large, chopped); 2 clove garlic (minced); 1 tablespoon dried oregano; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon kosher salt (low sodium); 0.25 teaspoon black pepper; 1 zucchini (large, chopped into 1-inch pieces); 1 red bell pepper (chopped into 1-inch pieces); 1 cup cherry tomatoes (halved); 3 package cauliflower rice (12 ounce each, frozen); 3 tablespoon tahini; 2 tablespoon lemon juice; 1 tablespoon water; 0.25 cup fresh parsley (chopped, for garnish)

Lean ground turkey infused with Greek spices, served alongside colorful roasted vegetables and cauliflower rice, all drizzled with a light lemon-tahini dressing. A wholesome and satisfying low-carb meal.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Medium
Cost: $4.44/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Calorie
Low-Sugar
Low-Carb
Low-Saturated-Fat
Low-Sodium
Egg-Free
Whole30
Soy-Free

Ingredients

1.5 pound ground turkey
1 tablespoon olive oil
1 yellow onion (large, chopped)
2 clove garlic (minced)
1 tablespoon dried oregano
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon kosher salt (low sodium)
0.25 teaspoon black pepper
1 zucchini (large, chopped into 1-inch pieces)
1 red bell pepper (chopped into 1-inch pieces)
1 cup cherry tomatoes (halved)
3 package cauliflower rice (12 ounce each, frozen)
3 tablespoon tahini
2 tablespoon lemon juice
1 tablespoon water
0.25 cup fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 400°F (200°C). In a medium bowl, toss the chopped zucchini, red bell pepper, and halved cherry tomatoes with 1 teaspoon of olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender-crisp.
While vegetables roast, heat the remaining 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Stir the minced garlic, dried oregano, ground cumin, smoked paprika, kosher salt, and black pepper into the turkey. Cook for 2-3 minutes more, until fragrant.
In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Adjust water as needed to reach a pourable consistency.
Prepare the cauliflower rice: heat a large non-stick skillet over medium-high heat. Add the frozen cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
To serve, divide the cauliflower rice, seasoned ground turkey, and roasted vegetables among bowls. Drizzle with the lemon-tahini dressing and garnish with fresh parsley, if desired.

Notes

For meal prep, store the turkey, roasted vegetables, and cauliflower rice separately. Store the dressing in a small container and add right before serving to prevent sogginess. Reheats well in the microwave.

Nutrition (per serving)

Calories: 362
Protein: 28.6 g
Carbohydrates: 17.3 g
Fat: 19.5 g
Fiber: 6.9 g
Sodium: 337 mg
Saturated Fat: 4.3 g
Sugar: 8.5 g
Cholesterol: 90 mg