Roasted Veggie Protein Bowl
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 cup
broccoli florets
1 cup cubed
butternut squash
1
carrot, sliced
3/4 tsp
garlic powder
3 Tbsp plus 2 tsp
olive oil
3 cups
low-sodium turkey or chicken broth
1 cup
uncooked quinoa, rinsed
1 cup cubed
roasted turkey breast or tofu
1/4 cup
slivered almonds
Directions
- Preheat the oven to 400°F. In a large bowl, toss together the broccoli, squash, carrot, garlic powder, and 3 tablespoons olive oil. Pour the vegetables onto a large baking sheet, making sure they’re arranged in an even layer.
- Roast vegetables until they are soft and nicely browned, about 20 minutes.
- While vegetables roast, bring the broth to a boil. Add the quinoa and cook according to package directions.
- In a small skillet, brown the turkey in the remaining olive oil until warm, or sauté the tofu until golden brown. Set aside.
- To assemble: Distribute the quinoa into two bowls, then top evenly with vegetables, turkey or tofu, and almonds.
Nutrition Information
| Sodium | 380 mg |
| Saturated fat | 3 g |
| Protein | 14 g |
| Fiber | 8 g |
| Fat | 9 g |
| Carbs | 48 g |
| Calories | 390 |