?utm Source=rss&utm Medium=rss&utm Campaign=veggie is a delightful and nutritious dish that has revolutionized my dinner routine. This veggie and turkey buddha bowl combines quinoa, roasted vegetables, lean ground turkey, and a creamy tahini sauce, creating a perfect balance of flavors and nutrition. Whether you’re looking for a meal prep option or a satisfying dinner, this bowl has it all!

Why You’ll Love This ?utm Source=rss&utm Medium=rss&utm Campaign=veggie

This dish is not just another meal; it’s a celebration of healthy eating! Here are a few reasons to love it:
1. Packed with nutrient-rich veggies like sweet potatoes and broccoli, this bowl offers essential vitamins and minerals.
2. It’s a great source of protein, thanks to the lean ground turkey, making it an excellent choice for anyone looking to build or maintain muscle.
3. With plant-based food elements like quinoa, it supports a balanced diet.
4. The creamy tahini sauce adds a rich flavor while ensuring you enjoy your meal.
5. Easy to prepare, it’s perfect for busy weeknights or meal prep sessions.
6. You can customize it with your favorite fresh greens or seasonal vegetables.
7. It’s not just healthy; it’s deliciously comforting and satisfying!

Ingredients for ?utm Source=rss&utm Medium=rss&utm Campaign=veggie

Gather these items:

1 lb lean ground turkey (93% lean (450 g))
1 cup dry quinoa (uncooked (about 3 cups cooked) (170 g))
2 medium sweet potatoes (diced (about 2 cups) (300 g))
2 cups broccoli florets (200 g)
1 medium red bell pepper (sliced (about 1 cup) (150 g))
1 medium zucchini (sliced (about 1½ cups) (180 g))
2 tbsp olive oil (divided (30 ml))
1 tsp garlic powder
1 tsp smoked paprika
¾ tsp salt (divided)
½ tsp black pepper
3 tbsp tahini (45 g)
2 tbsp fresh lemon juice (30 ml)
2-4 tablespoons water (for thinning sauce (30–60 ml))

How to Make ?utm Source=rss&utm Medium=rss&utm Campaign=veggie Step-by-Step

Step 1: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Add the diced sweet potatoes, broccoli florets, sliced red bell pepper, and sliced zucchini to the baking sheet and spread them out evenly.
Step 3: Drizzle the vegetables with 1 tablespoon olive oil and season with garlic powder, smoked paprika, ½ teaspoon salt, and black pepper, then toss to coat evenly.
Step 4: Roast the vegetables for 25–30 minutes, flipping once halfway through, until tender and lightly browned.
Step 5: While the vegetables roast, heat a nonstick skillet over medium heat and add the remaining 1 tablespoon olive oil.
Step 6: Add the ground turkey, break it apart with a spoon, season with the remaining ¼ teaspoon salt, and cook for 6–8 minutes until fully cooked and lightly browned.
Step 7: In a small bowl, whisk together the tahini and lemon juice, then add water one tablespoon at a time until the sauce is smooth and pourable.
Step 8: Divide the cooked quinoa evenly among four bowls, top with roasted vegetables and ground turkey, and drizzle with tahini sauce before serving.

Pro Tips for the Perfect ?utm Source=rss&utm Medium=rss&utm Campaign=veggie

Keep these in mind:

Make sure to cut the vegetables into similar sizes for even roasting.
For an extra burst of flavor, marinate the ground turkey with spices before cooking.
Experiment with different veggie dishes by adding seasonal vegetables or herbs.

Best Ways to Serve ?utm Source=rss&utm Medium=rss&utm Campaign=veggie

This bowl is versatile! Here are a few serving ideas:

Top with sliced avocado for a creamy texture.
Add a sprinkle of feta cheese for a tangy kick.
Serve with a side of your favorite healthy vegetables for a more filling meal.

How to Store and Reheat ?utm Source=rss&utm Medium=rss&utm Campaign=veggie

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for a quick meal. This bowl is perfect for meal prep!

Frequently Asked Questions About ?utm Source=rss&utm Medium=rss&utm Campaign=veggie

What’s the secret to perfect ?utm Source=rss&utm Medium=rss&utm Campaign=veggie?

The secret lies in roasting the vegetables just right; they should be tender and slightly caramelized for the best flavor, enhancing this vegetable dish.

Can I make ?utm Source=rss&utm Medium=rss&utm Campaign=veggie ahead of time?

Absolutely! This dish is great for meal prep. Just assemble the ingredients and store them separately until you’re ready to eat.

How do I avoid common mistakes with ?utm Source=rss&utm Medium=rss&utm Campaign=veggie?

Ensure you don’t overcook the turkey or vegetables. Timing is key to keeping them tender and flavorful in your veggie dishes.

Variations of ?utm Source=rss&utm Medium=rss&utm Campaign=veggie You Can Try

Here are a few variations to consider:

Swap ground turkey for chickpeas for a vegetarian option.
Use different grains like brown rice or farro for a unique base.
Add roasted pumpkin or squash for a seasonal twist.

For more healthy recipes, check out Healthy Greek Chicken Bowls or Veggie Orzo Recipe. If you’re interested in meal prep tips, visit Last Recipes for more ideas.

?utm Source=rss&utm Medium=rss&utm Campaign=veggie Buddha Bowl Delight

Author: basmer
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: High Protein

Print Recipe

Description

This veggie and turkey buddha bowl combines quinoa, roasted vegetables, lean ground turkey, and a creamy tahini sauce for a balanced, high-protein meal that works great for dinner or meal prep.

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Add the diced sweet potatoes, broccoli florets, sliced red bell pepper, and sliced zucchini to the baking sheet and spread them out evenly.
Drizzle the vegetables with 1 tablespoon olive oil and season with garlic powder, smoked paprika, ½ teaspoon salt, and black pepper, then toss to coat evenly.
Roast the vegetables for 25–30 minutes, flipping once halfway through, until tender and lightly browned.
While the vegetables roast, heat a nonstick skillet over medium heat and add the remaining 1 tablespoon olive oil.
Add the ground turkey, break it apart with a spoon, season with the remaining ¼ teaspoon salt, and cook for 6–8 minutes until fully cooked and lightly browned.
In a small bowl, whisk together the tahini and lemon juice, then add water one tablespoon at a time until the sauce is smooth and pourable.
Divide the cooked quinoa evenly among four bowls, top with roasted vegetables and ground turkey, and drizzle with tahini sauce before serving.