Recipe
Turkey Pesto Bowl Recipe
Published: April 1, 2024
This turkey pesto bowl is my go-to for a quick, hearty meal. It's packed with flavors from the pesto and feta, and the quinoa keeps me full. Love the fresh burst from tomatoes too!
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You know those days when you crave something tasty, but don't want to put much effort in? That's when my turkey pesto bowl recipe comes handy. Think lean, flavorful ground turkey sautéed with aromatic pesto, served on a bed of fluffy quinoa. Throw in juicy cherry tomatoes, tangy olives, and sprinkle some feta for a salty kick. It's not just a bowl, it's an experience, a flavor fiesta that’s as nourishing as drool-worthy. And guess what? It's so simple, you'll have it ready in a jiffy! So, shall we get cooking?
Ingredients for Turkey Pesto Bowl
- Ground turkey: Lean protein source that adds flavor and texture to the dish, a healthier alternative to red meat.
- Pesto sauce: Adds a burst of fresh herb and garlic flavor, providing a rich and aromatic base for the dish.
- Quinoa: Nutrient-dense whole grain that adds a fluffy texture and nutty flavor, boosting the dish's protein and fiber content.
- Cherry tomatoes: Sweet and juicy, these tomatoes add a burst of freshness and color, balancing the dish's flavors.
- Black olives: Briny and savory, these olives provide a depth of flavor and a contrasting texture to the dish.
- Feta cheese: Creamy and tangy, feta cheese adds a salty kick and a creamy element, enhancing the overall taste profile.
One unique twist you can add to this turkey pesto bowl recipe is to mix some chopped sun-dried tomatoes into the pesto sauce for an extra burst of flavor and a touch of sweetness. It complements the savory turkey and adds a delightful depth to the dish.
Essential Tools for Making This Recipe
- Skillet: To cook the ground turkey until browned and cooked through.
- Serving bowls: To divide and serve the cooked quinoa, turkey pesto mixture, and toppings.
Common Questions About Turkey Pesto Bowl Recipe
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients:
- 1 lb ground turkey
- 1/2 cup pesto sauce
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- 1/4 cup crumbled feta cheese
- Salt and pepper to taste
Instructions:
- In a skillet, cook the ground turkey over medium heat until browned and cooked through.
- Stir in the pesto sauce and cook for another 2-3 minutes.
- In serving bowls, divide the cooked quinoa, turkey pesto mixture, cherry tomatoes, black olives, and feta cheese.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Read more: Weekday Burrito in a Bowl Instant Pot Recipe
Nutritional value:
Per Serving in Calories: 480 kcal | Carbohydrates: 32 g | Protein: 28 g | Total Fat: 27 g | Saturated Fat: 6 g | Trans Fat: 0 g | Monounsaturated Fat: 12 g | Polyunsaturated Fat: 6 g | Cholesterol: 85 mg | Sodium: 620 mg | Dietary Fiber: 4 g | Sugar: 3 g | Calcium: 120 mg | Potassium: 480 mg | Iron: 4 mg | Vitamin A: 200 µg | Vitamin C: 15 mg
Can You Make Turkey Pesto Bowl Ahead of Time?
Make Ahead Instructions
- Cook the ground turkey with pesto sauce as directed and store in an airtight container in the refrigerator for up to 3 days.
- Cook the quinoa separately and store in a sealed container in the fridge for up to 5 days.
- Keep the cherry tomatoes, black olives, and feta cheese in separate containers in the fridge until ready to assemble.
Freezing Instructions
- Portion the cooked turkey pesto mixture and quinoa into freezer-safe containers or bags.
- Freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating and assembling the bowl.
