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Protein Turkey Bowl Recipe

Emily Carter
Protein Turkey Bowl Recipe combines plant-based turkey, whole grains, roasted vegetables, and creamy toppings into a balanced vegan meal.

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 1 cup uncooked brown rice
  • 2 cups water
  • 1 tbsp olive oil
  • 12 oz plant-based turkey crumbles
  • 1 cup broccoli florets
  • 1 cup diced sweet potato
  • 1 cup sliced zucchini
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 avocado sliced
  • 1 cup shredded purple cabbage
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 2 tbsp warm water

Instructions
 

  • Add 1 cup brown rice and 2 cups water to a saucepan, cook for 18 minutes.
  • Heat oven to 400°F and place sweet potato, broccoli, and zucchini on a baking sheet.
  • Drizzle vegetables with ½ tbsp olive oil, roast 15 minutes.
  • Heat remaining olive oil in a skillet over medium heat.
  • Cook plant-based turkey crumbles (12 oz) for 6 minutes, stirring.
  • Season with garlic powder, paprika, cumin, salt, and pepper.
  • Stir tahini, lemon juice, and warm water in a bowl to create sauce.
  • Divide cooked rice into serving bowls.
  • Add roasted vegetables, cabbage, avocado, and seasoned plant protein.
  • Drizzle tahini sauce over everything and serve immediately.

Notes

Nutritional values (per serving)

Calories: 420
Total Fat: 14g
Saturated Fat: 2g
Carbohydrates: 52g
Fiber: 10g
Protein: 22g

Vitamins and minerals (per serving)

Vitamin A: 70%
Vitamin C: 45%
Iron: 18%
Potassium: 20%
Magnesium: 15%

Additional notes / tips to enhance flavor

  • Add chili flakes for bold heat.
  • Marinate plant-based turkey in soy sauce for deeper flavor.
  • Sprinkle sesame seeds for texture.
  • Swap brown rice with quinoa for extra protein.
  • Add pickled onions for tangy contrast.