Peppers, Mushrooms, Zucchini and Brussels sprouts Lunch Bowl
This clean eating lunch bowl recipe is loaded with micronutrients, carbs and protein. It's a super filling option for lunch or dinner that only takes a few minutes to make if you meal prep on weekends.
Ingredients
- 6.5 oz ground turkey breast previously cooked/ measure cooked
- .75 cup jasmine rice previously cooked/ measure cooked
- 1 tsp olive oil
- 3 oz bell pepper sliced
- 3 oz zucchini sliced
- 3 oz mushrooms chopped
- 2.5 oz brussels sprouts chopped
Instructions
- Cook 2lbs ground turkey breast until done, portion into five servings. Season as you wish.
- Batch cook 1 cup of jasmine rice for the week.
- Heat 1tsp olive oil over medium heat in large skillet. Add all vegetables and cook until tender. Turn heat down to low and add one serving, 6.5oz, ground turkey breast to re-heat.
- Serve over 3/4c cooked rice.
- Add salt and pepper to taste.
Notes
If you prep two pounds of ground turkey breast and pre-portion, rice and chop your veggies ahead of time, this is a really easy lunch or dinner to make in just a few minutes mid-week.
Makes 1 serving.
545 calories
Protein - 67g
Carbs - 55g
Fat - 10g
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(or search for "KWF peppers, mushrooms, zucchini and Brussels sprouts lunch bowl")
Moderate Carb/ Moderate Fat Version:
Make this lower carb and higher fat with 2tsp olive oil and .25c cooked rice.
413 calories
Protein - 53g
Carbs - 27g
Fat - 11g
Low Carb/ High Fat Variation:
Omit rice all together and use 1T olive oil.
402 calories
Protein - 52g
Carbs - 16g
Fat - 16g