The Kitchen · GLOW Bowls
Harvest Turkey Bowl
From The Kitchen · a build-a-bowl lunch
This bowl celebrates fall ingredients, but I happily make it year-round. The roasted vegetables bring natural sweetness, while the turkey keeps it filling and satisfying.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- Base: 1 cup cooked quinoa
- Vegetables: 1 roasted sweet potato, cubed; 2 baked beets, diced; 2 cups baby kale
- Protein: 8 oz herb-roasted turkey breast
- Finish: 2 tbsp chopped pecans, 2 tbsp goat cheese, Maple Apple Cider Vinaigrette
- Prefer no grain? Use cauliflower rice instead.
Method
- Fill each bowl with quinoa.
- Add the vegetables and sliced turkey.
- Sprinkle with pecans and goat cheese.
- Drizzle with the vinaigrette.
Gina's tip
Swap roasted chicken if turkey isn't available.
Coach's Note
Roasted vegetables you already have in the fridge turn into lunch without a second thought. That's the whole point of prepping ahead.
Complete the Meal
Round it out with Green Goddess Dressing and Roasted Brussels Sprouts.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina