Buckwheat with turkey and braised vegetables

Ingredients

• cooked buckwheat: 3/4 cup, about 170 g
• turkey: 1 serving, about 140 g
• vegetables: 1 large plate, about 200 g
• olive oil: 1 tbsp, about 6 g

Instructions

1. Measure the ingredients to the portion indicated.
2. Cook gently: boil, bake or braise.
3. Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

No common allergens

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• The meat can be swapped for fish 150-170 g, tofu 170 g or legumes 160 g.
• Chicken and turkey can be swapped 1:1 by weight.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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