Go Back

Macro-Friendly Turkey and Veggie Bowls

A nutritious and satisfying meal featuring lean turkey and colorful vegetables, perfect for meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 pound ground turkey lean variety for lower fat content
  • 1 cup bell peppers diced, any color
  • 1 cup zucchini diced
  • 1 cup broccoli florets fresh or frozen
  • 2 tablespoons olive oil for cooking
  • 2 teaspoons garlic powder for flavor
  • 1 teaspoon onion powder for flavor
  • 1 teaspoon salt to taste
  • 0.5 teaspoon black pepper to taste
  • 2 cups cooked brown rice for base of the bowl
  • 0.5 cup low-sodium soy sauce for seasoning
  • 0.5 cup green onions sliced, for garnish

Instructions
 

  • Heat olive oil in a large skillet over medium heat.
  • Add ground turkey to the skillet and cook until browned, about 5-7 minutes.
  • Stir in garlic powder, onion powder, salt, and black pepper, mixing well.
  • Add diced bell peppers, zucchini, and broccoli florets to the skillet.
  • Cook for an additional 5-7 minutes until the vegetables are tender.
  • Stir in the cooked brown rice and low-sodium soy sauce, mixing until everything is evenly combined.
  • Remove from heat and serve immediately, garnished with sliced green onions.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the microwave before serving.