Description
A delicious and nutritious bowl featuring ground turkey, roasted vegetables, and rice, perfect for a healthy meal.
Ingredients
Scale
- 1 cup brown rice (or white rice if preferred)
- 2 cups water or chicken broth
- Salt to taste
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 large carrot, peeled and chopped
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Lime wedges (for garnish)
- Avocado slices (optional)
Instructions
- In a medium saucepan, bring the water or chicken broth to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 25-30 minutes (or according to package instructions) until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the chopped bell pepper, zucchini, and carrot with olive oil, garlic powder, dried oregano, salt, and pepper. Spread the vegetables in an even layer. Roast the veggies for 20-25 minutes, or until they are tender and lightly browned, stirring halfway through cooking.
- While the rice and veggies are cooking, heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through (about 6-8 minutes). Season the turkey with garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Stir well to combine and let the flavors meld for another 2-3 minutes.
- To assemble, divide the cooked rice between bowls. Top with the seasoned ground turkey and roasted vegetables. Garnish with fresh cilantro or parsley, lime wedges, and avocado slices if desired.
- Serve immediately and enjoy your savory and nutritious Ground Turkey & Roasted Veggie Rice Bowl!
Notes
- Feel free to customize the veggies based on your preferences.
- To make it spicier, add some chili powder or hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg