Turkey Buddha Bowl
Nutrition per serving
| Calories | 634 kcal |
| Protein | 60.2 g |
| Carbs | 63.9 g |
| Fats | 16.3 g |
| Saturated Fat | 2.7 g |
| Monounsaturated Fat | 5.3 g |
| Polyunsaturated Fat | 7.2 g |
| Sugars | 7.2 g |
| Fiber | 13.1 g |
| Sodium | 375 mg |
Ingredients
| Quinoa | |
| Turkey Breast (Cooked) | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Cherry Tomatoes | |
| Romaine Lettuce | |
| Tahini | |
| Lemon Juice |
1. Cook the quinoa according to packet instructions.
2. Dice the tomatoes and drain/rinse the chickpeas.
3. Mix together the tahini, lemon juice and a pinch of salt and pepper.
4. Place the quinoa in a bowl and top with the turkey, chickpeas, tomatoes and lettuce. Drizzle over the tahini dressing.