(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I stumbled upon this turkey pesto bowl recipe while craving something quick, healthy, and bursting with flavor. Trust me, you'll love how effortlessly delicious ingredients combine to create a satisfying meal. Ground turkey provides lean protein, while pesto adds a punch of herby goodness. Nutty quinoa forms perfect base, complemented by juicy cherry tomatoes, briny olives, and tangy feta. This bowl packs Mediterranean-inspired flavors into every bite, making weeknight dinners exciting again. Let's dive into preparing this mouthwatering dish!
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.
Read more: Turkey Stew Recipe
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.
Turkey Pesto Bowl Recipe
Equipment
- Skillet
Ingredients:
Main Ingredients
- 1 lb ground turkey
- 0.5 cup pesto sauce
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 0.5 cup sliced black olives
- 0.25 cup crumbled feta cheese
- Salt and pepper to taste
Read more: Instant Pot Korean Lime Chicken Bowl Recipe
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!
Notes:
Nutrition value:
Keywords:
Read more: Weekday Burrito in a Bowl Instant Pot Recipe
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.
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.
0 thoughts on “Turkey Pesto Bowl Recipe”