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Baked Buckwheat with Turkey and Roasted Mushrooms

This roasted dish pairs buckwheat groats, dry with ground turkey, mushrooms, sliced and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
easy
Balanced High satiety Heart friendly Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

47 g Protein
65 g Carbohydrates
25 g Fat
16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 72g buckwheat groats, dry 255 kcal
  • 179g water 0 kcal
  • 152g ground turkey (93% lean) 228 kcal
  • 134g mushrooms, sliced 29 kcal
  • 81g onion, diced 32 kcal
  • 11g sunflower oil 97 kcal
  • 7g fresh dill, chopped 2 kcal
  • 9g apple cider vinegar 2 kcal
  • 1g sweet paprika 3 kcal
  • 2g salt 0 kcal
  • 1g black pepper 1 kcal

Cooking instructions

  1. Heat oven to 400 F (205 C).
  2. buckwheat groatswatersalt
    Rinse buckwheat. In an oven-safe small dish, combine buckwheat, water, and salt. Cover tightly with foil and bake 25 minutes.
  3. mushroomsonionsunflower oilsweet paprikasaltblack pepper
    Meanwhile, toss mushrooms and onion with sunflower oil, paprika, black pepper, and a pinch of salt. Roast on a small tray for 15-18 minutes, stirring once.
  4. ground turkey (93% lean)
    Cook ground turkey in a skillet until browned and cooked through, breaking it up as it cooks.
  5. buckwheat groatsground turkey (93% lean)mushroomsfresh dillapple cider vinegar
    Fold roasted mushrooms and turkey into the baked buckwheat. Stir in dill and apple cider vinegar.
  6. buckwheat groats
    Rest 5 minutes before eating so the buckwheat finishes absorbing liquid.

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