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Nutrition Facts
Serving Size 252 g
(Approx. 4 Servings)
Amount Per Serving
Calories 360 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 270 mg 11%
Total Carbohydrate 19 g 6%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 33 g
Vitamin A 15% Iron 20%
Vitamin C 110% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Ground Turkey Buddha Bowl

Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

2 Tsp canola oil
1 Lb extra lean, 99% fat free ground turkey
1 Tsp garlic powder
1 10 oz. bag H-E-B Shaved Brussels Sprouts Salad
2 Tsp Bragg Liquid Aminos
1 Tbsp lemon, juiced
1 cup(s) Central Market White and Red Quinoa
4 Tbsp Large Hass avocado, diced
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Heat canola oil in large skillet on medium-high. Add ground turkey and, using a wooden spoon or spatula, break into smaller crumbles. Sprinkle with garlic powder then cook until well browned.
Add Brussels sprouts and continue to cook several minutes, stirring occasionally.
Stir in Bragg Liquid Aminos and lemon juice.
Prepare quinoa according to package directions.
To build Buddha bowls, place ½ cup quinoa in the bottom of a bowl then top with ¾ cup turkey Brussels sprouts mixture.
Top with avocado and serve.



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