Turkey with potato and roasted vegetables

Ingredients

• turkey: 1 serving, about 170 g
• potato: 1 medium tuber, about 180 g
• vegetables: 1 large plate, about 220 g
• olive oil: 1 tbsp, about 5 g

Instructions

1. Weigh the protein, the grain and the vegetables.
2. Bake or cook the protein without extra oil.
3. Boil the grain, add the vegetables and plate it up by the gram amounts.

Nutrition

No common allergens

Swaps

• 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.
• The potatoes can be swapped for 150 g of cooked buckwheat/rice or 180 g of sweet potato.
• For fewer calories, replace half the potatoes with vegetables.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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