Mediterranean Turkey Bowls

Name: Mediterranean Turkey Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 pound ground turkey; 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon garlic powder; 0.25 teaspoon black pepper; 0.5 cup chicken broth; 0.5 lemon (juice of); 1 cup quinoa (uncooked); 2 cup water; 2 zucchinis (small, thinly sliced); 1 cup cherry tomatoes (halved); 0.5 teaspoon salt

Flavorful ground turkey seasoned with Mediterranean herbs, served alongside fluffy quick-cooking quinoa and roasted zucchini and cherry tomatoes.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.49/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound ground turkey
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 teaspoon dried oregano
0.5 teaspoon garlic powder
0.25 teaspoon black pepper
0.5 cup chicken broth
0.5 lemon (juice of)
1 cup quinoa (uncooked)
2 cup water
2 zucchinis (small, thinly sliced)
1 cup cherry tomatoes (halved)
0.5 teaspoon salt

Instructions

Preheat oven to 400°F (200°C). Toss the thinly sliced zucchini and halved cherry tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper. Spread them on a baking sheet and roast for 12-15 minutes, until tender and slightly browned.
While vegetables roast, prepare the quick-cooking quinoa: combine 1 cup quinoa with 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and chopped yellow onion. Cook, breaking up the turkey, until browned, about 5-7 minutes. Drain any excess fat.
Stir in the minced garlic, dried oregano, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant. Pour in the chicken broth and lemon juice. Bring to a simmer and cook for 3-4 minutes, allowing flavors to meld.
To serve, divide the cooked quinoa among bowls. Top with the Mediterranean ground turkey mixture and the roasted vegetables. You can stir in baby spinach at the end to wilt it for extra greens.

Notes

A spoonful of plain Greek yogurt or a sprinkle of feta cheese would be a delicious addition if desired.

Nutrition (per serving)

Calories: 420
Protein: 34.2 g
Carbohydrates: 38.5 g
Fat: 15.8 g
Fiber: 6.9 g
Sodium: 490 mg
Saturated Fat: 3.8 g
Sugar: 5.1 g
Cholesterol: 70 mg