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+Turkey, Spinach & Pineapple Bowl

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Turkey, Spinach & Pineapple Bowl

Course: Lunch
Keyword: dairy-free, gluten-free, grain-free
Calorie: 300-400, Under 350
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 3
Calories: 349kcal

Ingredients

  • 1 lb Extra Lean Ground Turkey (99/1%)
  • 2 cups Baby Spinach
  • 1 cup Pineapple (diced)
  • 6 ozs Avocado (diced)
  • 1 tbsp Fresh Dill (optional, chopped)

Instructions

  • Heat a large skillet over medium-high heat. Add the turkey and break it up with a wooden spoon as it cooks. Once it is cooked through and no longer pink, drain any excess drippings from the pan and set the turkey aside.
  • Divide the spinach evenly between bowls. Top with the turkey, pineapple and avocado. Garnish with fresh dill, if using, and enjoy!

Notes

  • Leftovers

    Refrigerate everything in separate airtight containers for up to three days.
  • More Flavor

    Add your favorite salad dressing, oil & vinegar or lemon, or feta cheese.
  • Make it Vegan

    Use black beans or lentils instead of ground turkey.

Nutrition

Serving: 3g | Calories: 349kcal | Carbohydrates: 13g | Protein: 30g | Fat: 21g | Cholesterol: 112mg | Sodium: 125mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2032IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 2mg

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