Turkey and Quinoa Buddha Bowl
Protein-rich bowl with ground turkey, fluffy quinoa, roasted chickpeas, cucumber, cherry tomatoes, and tahini dressing
Turkey and Quinoa Buddha Bowl is a lunch recipe ready in about 40 minutes. Each serving has approximately 701 kcal, 51g protein, 68g carbs, 23g fat. It fits a high-protein diet.
Rinse quinoa and cook in water for 15 minutes, then let stand 5 minutes
Brown ground turkey in a skillet over medium-high heat for 8 minutes, breaking it apart
Drain and season chickpeas, roast in oven at 200°C for 20 minutes until crispy
Dice cucumber and halve cherry tomatoes
Mix tahini, lemon juice, minced garlic, and water to make dressing
Assemble bowl with quinoa base, topped with turkey, chickpeas, and vegetables
Drizzle with tahini dressing and season with salt and pepper