Turkey & Buckwheat Power Bowl
Pan-seared turkey over roasted buckwheat with pickles and fresh herbs for a bright, hearty lunch.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 300 g Turkey breast
- 150 g Roasted buckwheat
- 6 sliced Cornichons
- 1 grated Carrots
- 1 tsp Kebab-Gyros seasoning
- 1 tbsp chopped Dill(optional)
- 1 tbsp Oil
Instructions
- 1
Cook buckwheat in salted water according to package directions; drain and fluff.
- 2
Rub turkey with kebab-gyros seasoning.
- 3
Sear turkey in oil over medium-high heat 5-6 minutes per side until cooked through; rest 5 minutes and slice.
- 4
Grate carrots and slice cornichons.
- 5
Assemble bowls: buckwheat base, turkey on top, carrots and cornichons scattered over, finished with dill.
Nutrition per serving
Calories
520
26% of a 2,000 kcal day
| Protein | 42 g |
| Carbohydrate | 48 g |
| Fat | 14 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 780 mg |
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