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Protein Turkey Buddha Bowl (Serves 2)


●  350g  lean turkey mince

●  100g frozen broad beans

●  200g Brussels sprouts

●  400g cauliflower, chopped

●  200g carrot, cut into chips

●  20g brown onion, diced

●  30ml extra virgin olive oil

●  1 garlic clove, crushed

●  1 tsp. paprika

●  1 tsp. oregano

●  1 tsp. turmericMethod

  1. Preheat oven to 180 degrees and line a baking tray with baking paper. Place carrots on the tray and bake in the oven for 15 minutes. Remove the tray from the oven and add the cauliflower and brussels sprouts to the tray. Drizzle one tablespoon over the vegetables and sprinkle the turmeric over the cauliflower. Bake in the oven for 15 minutes or until the cauliflower and brussels sprouts are golden brown
  2. Heat one tablespoon of olive oil in a non-stick frypan over medium temperature and saute the onion with garlic for a minute. Add the turkey mince, oregano, and paprika and continuing cooking for 7 minutes or until cooked. Set aside
  3. To cook the broad beans, boil water in a saucepan over medium temperature and cook the broad beans for 2 minutes or until cooked. Drain the water and transfer the broad beans back into the saucepan
  4. Divide the turkey mince, cauliflower, broad beans, brussels sprouts and carrot between two bowls
  5. Dish one serving.

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