40 min · 1 serving · @Matt Santos
Ground Turkey and Potato Bowl
Herby seasoned ground turkey with crispy paprika potatoes and sautéed zucchini, squash and onion, finished with a creamy Greek yogurt dill sauce.
Nutrition per serving
- 565 kcal
- 48 g protein
- 28 g carbs
- 29 g fat
Ingredients
- 180 g lean ground turkey
- 0.4 tsp olive oil (turkey)
- 125 g yellow potatoes, chopped
- 0.6 tsp olive oil (potatoes)
- 0.8 tsp onion powder, divided
- 0.8 tsp garlic powder, divided
- 0.8 tsp smoked paprika, divided
- 0.4 tsp dried thyme, divided
- 0.4 tsp dried rosemary, divided
- 0.4 tsp salt, divided
- 0.4 tsp black pepper, divided
- 50 g zucchini, sliced into quarters
- 50 g yellow squash, sliced into quarters
- 25 g onion, diced
- 0.4 tsp olive oil (vegetables)
- 1 ⅝ tbsp Greek yogurt
- 0.6 tsp apple cider vinegar
- 0.4 tsp Dijon mustard
- 0.4 tsp honey
- 1 pinch dried dill
- 1 pinch garlic powder (sauce)
- 1 pinch salt (sauce)
Steps
- Toss the potatoes with their oil and half of the onion powder, garlic powder, paprika, thyme, rosemary, salt and pepper, then air fry at 200°C for 20–30 minutes (or bake for 30–40 minutes) until golden and crisp.
- Brown the turkey in its oil over medium-high heat, add the remaining spices, mix well and cook 1 more minute.
- Toss the zucchini, squash and onion with their oil and a pinch of salt and pepper and sauté over medium-high heat for 6–8 minutes until lightly browned.
- Whisk the yogurt, vinegar, mustard, honey, dill, garlic powder and salt until smooth.
- Fill a bowl with potatoes, vegetables and turkey and drizzle with the dill sauce.
More recipes
- Shrimp Ceviche — 215 kcal
- Ragi Vegetable Soup — 110 kcal
- Middle Eastern Chicken and Rice — 535 kcal
- Tteokguk (Korean Rice Cake Soup) — 484 kcal
- High-Protein Chicken Pad Thai — 553 kcal
- High-Protein Chicken Pasta Salad — 499 kcal