Turkey, Egg, Mushroom and Onion Bowl

Ingredients

• Turkey150 g
• Egg1 count (55 g)
• Mushrooms1/2 cup (35 g)
• Onion1/4 count (38 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Parsley1 tablespoon (4 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Place the egg in a pot of boiling water and boil for 8-10 minutes. Next, peel.

2. 2

   Step 2

   Separately, heat the griddle pan or grill over medium heat. While heating, season the turkey with salt and pepper and cut into bite-size pieces.

3. 3

   Step 3

   Once the grill is heated, pour half of the oil and add the beef, reduce the heat to medium and cook for 6-7 minutes stirring occasionally.

4. 4

   Step 4

   Chop the onion, slice the mushrooms and heat the rest of the oil in another pan over medium heat.

5. 5

   Step 5

   Once heated, add the onion with the mushrooms and a pinch of salt.

6. 6

   Step 6

   Stir-fry for 5-7 minutes and stir until tender. Set aside.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt with mustard and lemon juice. Season with salt and pepper.

8. 8

   Step 8

   In a bowl place the turkey, diced egg, mushrooms and onion. Pour the yogurt dressing and mix.

9. 9

   Step 9

   Add some parsley leaves and serve. You can add some chopped nuts and/or vegetables of your choice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey, Egg, Mushroom and Onion Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.