Poultry

Nutty Turkey & Sprouts Bowl

Ingredients

• Turkey breast fillet (cooked, baked) — 120 g
• Quinoa (cooked) — 110 g
• Brussels sprouts (cooked, roasted) — 120 g
• Natural peanut butter (unsweetened, smooth) — 14 g (approx. 1 dessert spoon)
• Vegetable or olive oil (for roasting) — 7 g (approx. 1.5 tsp)
• Soy sauce (for dressing) — 12 g (1 tbsp)
• Lemon or lime juice — 1 tsp
• Salt, black pepper, garlic powder — to taste

Instructions

1. 1Quinoa. Rinse the quinoa thoroughly under cold water to remove any bitterness. Boil in salted water (1:2 ratio) for 15 minutes. Measure exactly 110 g of cooked warm quinoa and transfer it to the bowl.
2. 2Roasting Turkey and Brussels Sprouts. Preheat the oven to 190°C (375°F). Cut the Brussels sprouts in half. Slice the raw turkey breast into bite-sized pieces. Place the turkey and sprouts onto a parchment-lined baking sheet. Drizzle with the vegetable oil (7 g), then season with salt, black pepper, and garlic powder. Roast for 15–20 minutes until the edges of the sprouts are golden-charred and the turkey is fully cooked. Measure out 120 g of each.
3. 3Creamy Peanut Dressing. In a small cup, combine the peanut butter (14 g), soy sauce (12 g), and lemon juice. The mixture will seize up and thicken — this is completely normal. Slowly whisk in warm water, one tablespoon at a time (about 2–3 tbsp total), stirring vigorously until it emulsifies into a smooth, pourable creamy dressing.
4. 4Assembly. Arrange the warm cooked quinoa, roasted turkey pieces, and savory Brussels sprouts in separate sections of a deep bowl. Drizzle the velvety peanut sauce generously over the top before serving.