Maple Miso Glazed Turkey Quinoa Bowl

Main Ingredient: Turkey Breast

Ingredients:

• 500g turkey breast, diced
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 cups broccoli florets
• 2 cups shredded red cabbage
• 2 medium sweet potatoes, cubed
• Olive oil for drizzling
• Sesame seeds (optional)

For the maple miso glaze:

• 1/4 cup white miso paste
• 1/4 cup maple syrup
• 1/4 cup rice vinegar
• 1 tablespoon fresh grated ginger
• 1 tablespoon soy sauce
• 1/2 teaspoon crushed red pepper flakes

Nutritional Information for a single serving:

• Calories: 570
• Protein: 45g
• Fat: 15g
• Carbs: 40g

Instructions:

1. Preheat your oven to 180°C (350°F).
2. On half of a large baking tray, arrange the sweet potato cubes, drizzle with olive oil, season with salt and pepper. On the other half of the tray, spread out the diced turkey.
3. Whisk together all the ingredients for your maple miso glaze in a bowl, then pour the glaze over the turkey and sweet potatoes.
4. Cook for 20-25 minutes in the preheated oven until the turkey is cooked through and the sweet potatoes are tender.
5. Meanwhile, cook the quinoa according to package instructions, replacing water with vegetable broth for added flavor.
6. Steam the broccoli and shredded red cabbage until tender-crisp, about 5 minutes.
7. Once everything is cooked, assemble your quinoa protein bowls by dividing the quinoa, maple miso glazed turkey, sweet potatoes, broccoli and cabbage between four bowls.

Plating:

Place a generous scoop of quinoa at the base of the bowl, allowing it to serve as a bed for the other ingredients. Arrange groups of turkey, sweet potatoes, broccoli and cabbage on top of the quinoa, ensuring each ingredient is showcased. Drizzle extra maple miso glaze over the top if desired, and sprinkle with sesame seeds for an added crunch. The colorful culmination of ingredients should create a beautiful, healthful, and visually stimulating protein bowl to enjoy.