I started with yellow squash. It’s high in potassium, with 514 mg of potassium in one medium squash. It is also a good source of vitamin C, iron, B6, and magnesium.

Yellow squash is a type of summer squash. You can use squash in baked goods, salads, stir-fries, and pasta. It’s great as an appetizer; you can make baked or air-fried fritters. There are many varieties of squash to choose from, so you could swap out one squash for another. Just keep in mind the flavor of the squash and how it’s used, as you’ll want to swap out one squash for a similarly used squash. Zucchini, green or yellow, would be good here.

For this dish, I used a straight organic yellow squash. Wash the yellow squash, chop off the top, and peel with a vegetable peeler. I make the noodles using a spiralizer. Make your noodles; you can choose to eat them raw, but I steamed them for one minute just to warm them up. I don’t particularly care for cold vegetables. Add the squash to your bowl. 

Broccoli, a cruciferous vegetable, is another common addition to salads. Broccoli has many different uses; you can eat it cooked or raw. Add them to a stir-fry, make a casserole, and add them to a nice meal of creamy, non-dairy broccoli and cheese soup with a slice of crusty gluten-free bread.

​​Broccoli is high in potassium, with 288 mg per cup. Broccoli is an excellent source of vitamin C and vitamin K, and it has more calcium than yellow squash. Broccoli is also a source of vitamin B6, iron, and magnesium. Broccoli can be eaten raw, but here I steam it for about 3–4 minutes. Add the broccoli to the bowl. 

Next, ground turkey, a common replacement for ground beef, is a healthy addition because it’s leaner than ground beef. Ground turkey can have as little as 1% fat, but when it comes to health, there’s more to it than just comparing nutrition facts. The processing of how meat gets to the grocery store is also something that’s important; there are ethical concerns, and just knowing what it is you’re actually eating. Watch any food documentary, and you’ll find this out very quickly. Choose meat that meets your dietary needs and values.

I bought organic ground turkey, which for me is the better option over ground beef. You’ll cook this turkey in a skillet over medium-high heat. To decrease the fat, cook the turkey in water instead of oil; the end result is the same. Add about ¼ teaspoon salt to the turkey. Add a dash of paprika and pepper, along with ½ tsp. Italian seasoning. Cook for about 7 minutes until brown and cooked through. Add your favorite seasonings to your bowl with the veggies. Drain the turkey, and then add it to the bowl. Add your favorite sauces.

For meal ideas to mix and match throughout the week, click here to download your meal bowl card to make meal planning easy. 

Disclosure: There may be some affiliate links in this post and I may receive commissions for purchases made through links in this post, not all links are affiliate links, some are just to more Information about the topic. Thanks for supporting The Love Feast Kitchen 

Ingredients 

1.5 oz spring mix greens
3.5 oz Broccoli
3 oz of yellow squash
3 oz ground turkey

Directions 

Place some fresh spring mix salad greens in a bowl.

Cook turkey on medium-high heat for about 7 minutes, or until brown.

Steam the yellow squash for one minute in a small skillet. Combine with the spring mix in the bowl. Let the broccoli steam for three to four minutes. Top it with the turkey. Add your favorite seasonings and sauces.

< Ready To Make Your Own Fresh Homemade Flour At Home