November 21st, 2024
Recipes
Pasta Sauce Macro Bowl
Valentina P
- Difficulty
•
- Time 45"
Pasta Sauce Macro Bowls – roasted potatoes, kale, asparagus, and seasoned ground turkey with a dollop of your favorite tinned pasta sauce! Great for meal prep and can easily be made plant-based.
How To MakeDiet Type: Classic
Shopping List
-
Seasoned Turkey
- 1 pound 93% lean ground turkey (Note 1)
- 2 garlic cloves, chopped
- 2 teaspoons Italian seasoning (Note 2) Roasted Potatoes
- 1 1/2 pounds yukon gold or red potatoes
- 1 tablespoon olive oil
- 1/4 teaspoon EACH garlic powder and onion powder The Rest
- 1 pound asparagus or broccolini
- 3 1/2 ounces kale (about 4 large handfuls)
- 2 tablespoons olive oil
- pasta sauce, to taste (such as truffle flavor or vodka)
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit.
- Step 2: Boil a large pot of water. Quarter the potatoes and add them to the boiling water. Cook for 10 to 12 minutes, or until the potato can be slightly pierced with a fork. Drain.
- Step 3: Meanwhile, remove the hard, fibrous stems from the kale and roughly chop the remaining kale leaves. Massage the leaves with 1 tablespoon of the olive oil and season with salt. Set aside. the baking sheet and roast for 5 minutes, or until the edges begin to crisp. Don't worry if there are some browned areas — those parts have even more crispy flavor.
- Step 4: Trim the asparagus ends and spread on a baking sheet. Toss in 1 tablespoon of the olive oil and season with salt and pepper. Roast for 6 minutes.
- Step 5: After 6 minutes, spread the kale over the asparagus. Roast for another 3 to 4 minutes, or until the kale crisps. Don't worry if there are some browned areas — those parts have more flavor.
- Step 6: Once the drained potatoes are cool enough to handle, spread them on a baking sheet. Toss them with 1 tablespoon of olive oil, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Season generously with salt and pepper. Roast for 25 to 30 minutes, flipping halfway. They will be ready when they are golden and fork-tender.
- Step 7: While the potatoes cook, heat a frying pan over medium-high heat (add a little olive oil if the pan is not non-stick). Add the turkey, garlic, and Italian seasoning to the pan. Season with salt and pepper. Cook until the turkey is fully cooked and no longer pink inside, about 5 minutes. Use a spatula to continuously break the turkey up into bite-sized pieces. Set aside.
- Serve: Build your bowls with the potatoes, asparagus, kale, and turkey. Dollop warm pasta sauce over the turkey and vegetables as desired. Drizzle with olive oil and enjoy.
Recipe Notes
Note 1: Italian chicken sausage, plant-based sausage, or a tofu crumbles also work well here. If using seasoned sausage, omit the added Italian seasoning and cook in a skillet until browned. Note 2: You can also make your own seasoning blend with a combination of dried oregano, paprika, and fennel seeds.
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What you should eat next
Pasta Sauce Macro Bowl
PT45M 1 pound 93% lean ground turkey (Note 1) 2 garlic cloves, chopped 2 teaspoons Italian seasoning (Note 2) 1 1/2 pounds yukon gold or red potatoes 1 tablespoon olive oil 1/4 teaspoon EACH garlic powder and onion powder 1 pound asparagus or broccolini 3 1/2 ounces kale (about 4 large handfuls) 2 tablespoons olive oil pasta sauce, to taste (such as truffle flavor or vodka) Gluten Free Vegan 4 Servings
Ingredients:
