Turkey Pesto Protein Bowl
10min
10min
1
695
Chef's Note
This protein-packed bowl is perfect for meal prep. You can cook the turkey and quinoa ahead of time and store them separately in the refrigerator for up to 3 days. For an even higher protein boost, add a soft-boiled egg on top. The quinoa can be replaced with brown rice or cauliflower rice based on your preference.
Tags
Ingredients
8 oz ground turkey
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1 tsp olive oil
1/2 cup quinoa
2 tbsp prepared pesto sauce
1/2 cup cherry tomatoes
1 cup baby spinach
1 oz reduced-fat feta cheese
1/4 medium lemon
Instructions
- 1
Cook 1/2 cup quinoa according to package directions (typically 1:2 ratio with water, simmered for 15 minutes).
- 2
While quinoa cooks, heat 1 tsp olive oil in a non-stick pan over medium heat.
- 3
Add 8 oz ground turkey to the pan, breaking it up with a spatula.
- 4
Season with 1/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
- 5
Cook the turkey for 6-8 minutes until fully cooked and no longer pink.
- 6
Slice cherry tomatoes in half and set aside.
- 7
In a bowl, place the cooked quinoa as the base.
- 8
Top with the cooked ground turkey, halved cherry tomatoes, and 1 cup baby spinach.
- 9
Sprinkle 1 oz crumbled reduced-fat feta cheese over the top.
- 10
Drizzle 2 tbsp pesto sauce over everything.
- 11
Squeeze juice from 1/4 lemon over the bowl for brightness.
- 12
Serve immediately while warm.
Nutrition Information (per serving)
695
68g
45g
28g
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