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
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.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina