By savea hall
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes, and chop the bell peppers and red onion into bite-sized pieces.
Place the sweet potatoes, bell peppers, and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and paprika, and toss to coat. Roast for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Season with salt and pepper to taste.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and a sprinkle of salt and pepper to create a dressing.
In a large bowl, combine the cooked quinoa, ground turkey, roasted vegetables, and baby spinach. Drizzle with the dressing and toss to mix everything together evenly.
Divide the grain bowl mixture into 4 servings and enjoy.
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This American Healthy Main Course Grain Bowl recipe is ready in 50 minutes and features quinoa, ground turkey, bell peppers and other delicious ingredients. Contains 500 calories total.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and cube the sweet potatoes, and chop the bell peppers and red onion into bite-sized pieces.
Place the sweet potatoes, bell peppers, and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt, pepper, and paprika, and toss to coat. Roast for 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 8-10 minutes. Season with salt and pepper to taste.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and a sprinkle of salt and pepper to create a dressing.
In a large bowl, combine the cooked quinoa, ground turkey, roasted vegetables, and baby spinach. Drizzle with the dressing and toss to mix everything together evenly.
Divide the grain bowl mixture into 4 servings and enjoy.
Calories per Serving: 500
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