Description
A wholesome and flavorful bowl packed with lean protein, roasted vegetables, and a creamy, tangy sauce—perfect for a balanced meal any day of the week.
Ingredients
500 g (1 lb) ground turkey
1 tablespoon olive oil (15 ml)
3 cloves garlic, minced
1 teaspoon paprika (5 g)
1 teaspoon ground cumin (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon salt (5 g)
1 tablespoon soy sauce (15 ml)
2 cups broccoli florets (300 g)
2 medium carrots, sliced (150 g)
1 zucchini, sliced (200 g)
1 red bell pepper, chopped (150 g)
2 tablespoons olive oil (30 ml)
1 teaspoon salt (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon dried oregano (5 g)
2 cups cooked rice or quinoa (400 g)
½ cup plain yogurt (120 g)
2 tablespoons tahini (30 g)
1 tablespoon lemon juice (15 ml)
1 teaspoon garlic powder (5 g)
½ teaspoon salt (2 g)
2–3 tablespoons water (30–45 ml)
Instructions
Preheat oven to 200°C (400°F). Toss vegetables with olive oil and seasonings, then roast for 20–25 minutes.
Heat oil in a skillet, sauté garlic, then cook ground turkey until browned. Add spices and soy sauce, cook for 2 more minutes.
Mix yogurt, tahini, lemon juice, garlic powder, salt, and water to create the sauce.
Assemble bowls with rice, turkey, vegetables, and drizzle with sauce.
Notes
Adjust sauce thickness with water as needed
Use seasonal vegetables for best flavor
Store components separately for meal prep freshness
- Prep Time: 15 minutes
- Cook Time: 25 minutes