I’m going all in with the veggies on this one, green it is! This savory ground turkey bowl is the perfect dinner to kickstart a week of healthy eating. When I want to get back on track from a weekend of indulgence, this dish is always first up Monday night. I love to pack a meal full of nutritious veggies and lean protein. It’s a sure way to keep you full and satisfied longer.
I use 99% lean ground turkey, in most of my ground turkey meals. It keeps the fat low and with the right seasoning doesn’t lack flavor. I’m also a huge weight watchers fan and 99% lean ground turkey comes in at ZERO points! However, whatever ground turkey or chicken you want to use will work!
Seasoning and flavor are simple but perfect here, garlic, olive oil, salt and pepper are a given. We love spice in this house so I add crushed red pepper, it’s totally optional if you don’t like a kick. The Italian girl in me can’t leave the cheese out! Pecorino Romano is always on hand in my fridge, but you can use parmesan as well. Fresh basil is growing like crazy in my herb garden right now, so tonight I chopped some up to top it off.
Serve this over you favorite grain. Lately my family has been diggin’ the Seeds of Change Organic Basmati Brown Rice. It’s perfect for the busy nights when I don’t want to make brown rice from scratch. If you’re feeling low carb you can also eat this plain. I usually skip the brown rice the next day when I have leftovers for lunch.
Turkey, Zucchini & Spinach bowls are packed with lean protein! It's a great weeknight meal to help you stay fit. This dish also holds up well for leftovers and lunch!
Ingredients
- 2 lbs ground turkey breast, 99% lean
- 1 1/2 teaspoons salt
- ¼ teaspoon + 1/8 teaspoon black pepper
- 2 large zucchini, cut in ¼” thick by 1” wide triangles
- 3 teaspoons olive oil
- 3 cloves fresh garlic, minced
- 1 teaspoon crushed red pepper (optional)
- 3 heaping cups of baby spinach
- 4 large basil leaves, roughly chopped
- 3 tablespoons Pecorino Romano cheese, grated
- 2 cups cooked basmati brown rice
Instructions
- Heat a large nonstick skillet over high heat, add ground turkey. Brown the turkey and break into small pieces with a wooden spoon. Halfway through add a ½ teaspoon of salt and ¼ teaspoon black pepper. Cook until all pink is gone, drain and set aside in separate bowl.
- Using the same skillet on medium, heat 1 teaspoon of olive. Add garlic and cook until it’s just golden, about 2 minutes. Keep on medium heat and add the zucchini, stirring frequently. Add another ½ teaspoon of salt, ⅛ teaspoon of black pepper and 1 teaspoon of crushed red pepper. Cover and cook until tender about 7-8 minutes.
- Turn heat on low and add cooked ground turkey, stir and cover. Let cook for 2 min. Add 3 heaping cups of spinach, cover until spinach is wilted, about 2-3 min. Stir in 2 more teaspoons of olive oil and ½ teaspoon of salt.
- Remove from heat, add basil and Pecorino Romano, stir.
- Serve over 1/3 cup of your favorite brown rice.
*Note this recipe’s nutrition is calculated with ⅓ cup Seeds of Change Basmati Brown Rice.
Nutrition: Yield: 6 servings, Serving Size: 1.5 cups meat/veggies + ⅓ basmati brown rice
Amount Per Serving: 3SP, Calories: 268 Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 97mg, Sodium: 869mg, Total Carbohydrate: 15g, Fiber: 1g, Sugars: 1g, Protein: 40g
