Turkey & Quinoa Power Bowls – A Simple, Satisfying Meal Prep Favorite

Turkey & Quinoa Power Bowls are the kind of meal that makes weeknights easier and lunches less boring. They’re hearty without being heavy, packed with flavor, and flexible enough to suit different tastes. Think tender ground turkey, fluffy quinoa, crisp veggies, and a bright, tangy sauce to bring it all together.

This bowl checks the boxes for balance, convenience, and feel-good fuel. If you’ve been looking for a go-to meal prep recipe that actually tastes great, this one’s it.

Turkey & Quinoa Power Bowls - A Simple, Satisfying Meal Prep Favorite

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth (or water)
• 1 lb (450 g) lean ground turkey
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups chopped greens (spinach, kale, or a mix)
• 1 cup shredded carrots (store-bought is fine)
• 1 cup cucumber, diced
• 1 avocado, sliced (optional, for serving)
• 2 green onions, thinly sliced
• Fresh herbs (parsley or cilantro), chopped
• 1 tbsp olive oil (plus more as needed)
• Spice blend: 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
• Lemon-Garlic Dressing: 3 tbsp olive oil, juice of 1 lemon, 1 tsp Dijon mustard, 1 small garlic clove (grated), 1 tsp honey or maple syrup, pinch of salt and pepper
• Optional toppings: feta or goat cheese, pumpkin seeds, hot sauce, Greek yogurt

Instructions

 

• Cook the quinoa: Rinse 1 cup quinoa under cold water. Add to a small pot with 2 cups broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Turn off heat and let it sit covered for 5 minutes. Fluff with a fork.
• Make the dressing: In a small jar, whisk or shake together olive oil, lemon juice, Dijon, grated garlic, honey, salt, and pepper. Taste and adjust acidity or sweetness. Set aside.
• Sauté the aromatics: Warm 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook 30 seconds, just until fragrant.
• Brown the turkey: Add ground turkey to the skillet. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. Drain any excess liquid if needed.
• Season it well: Sprinkle in the spice blend (smoked paprika, cumin, chili powder, oregano, salt, pepper). Stir to coat and cook 1–2 minutes to bloom the spices.
• Add veggies to the skillet: Stir in diced bell pepper and chopped greens. Cook until the pepper softens and the greens wilt, 2–3 minutes. Taste and adjust salt and pepper.
• Prep the fresh elements: While the turkey finishes, dice the cucumber, shred or portion the carrots, slice the green onions, and chop the herbs. Slice the avocado last to avoid browning.
• Assemble the bowls: Spoon a base of quinoa into each bowl. Add a generous scoop of the turkey and veggie mixture. Top with carrots, cucumber, herbs, and green onions. Drizzle with dressing.
• Add optional toppings: Crumbled feta for creaminess, pumpkin seeds for crunch, a dollop of Greek yogurt for tang, or hot sauce for heat.
• Serve or store: Enjoy right away, or let components cool and store separately for meal prep.

What Makes This Special

Some meals keep you full but feel bland. Not this one.

You get a mix of textures—chewy quinoa, juicy turkey, crunchy vegetables—plus fresh herbs and a zesty lemon-garlic sauce to cut through the richness. Everything cooks in under an hour, and the components store well for days.

• High-protein and balanced: Lean turkey and quinoa deliver steady energy without the slump.
• Customizable: Swap veggies, change the sauce, or add toppings to match your mood.
• Meal prep friendly: Holds up in the fridge and reheats nicely.
• Great flavor: A simple spice blend and a punchy dressing make it craveable.

What You’ll Need

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth (or water)
• 1 lb (450 g) lean ground turkey
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups chopped greens (spinach, kale, or a mix)
• 1 cup shredded carrots (store-bought is fine)
• 1 cup cucumber, diced
• 1 avocado, sliced (optional, for serving)
• 2 green onions, thinly sliced
• Fresh herbs (parsley or cilantro), chopped
• 1 tbsp olive oil (plus more as needed)
• Spice blend: 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp chili powder, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
• Lemon-Garlic Dressing: 3 tbsp olive oil, juice of 1 lemon, 1 tsp Dijon mustard, 1 small garlic clove (grated), 1 tsp honey or maple syrup, pinch of salt and pepper
• Optional toppings: feta or goat cheese, pumpkin seeds, hot sauce, Greek yogurt

Step-by-Step Instructions

1. Cook the quinoa: Rinse 1 cup quinoa under cold water. Add to a small pot with 2 cups broth.

   Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Turn off heat and let it sit covered for 5 minutes. Fluff with a fork.

2. Make the dressing: In a small jar, whisk or shake together olive oil, lemon juice, Dijon, grated garlic, honey, salt, and pepper.

   Taste and adjust acidity or sweetness. Set aside.

3. Sauté the aromatics: Warm 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3–4 minutes.

   Stir in minced garlic and cook 30 seconds, just until fragrant.

4. Brown the turkey: Add ground turkey to the skillet. Break it up with a spatula and cook until no longer pink, about 5–7 minutes. Drain any excess liquid if needed.
5. Season it well: Sprinkle in the spice blend (smoked paprika, cumin, chili powder, oregano, salt, pepper).

   Stir to coat and cook 1–2 minutes to bloom the spices.

6. Add veggies to the skillet: Stir in diced bell pepper and chopped greens. Cook until the pepper softens and the greens wilt, 2–3 minutes. Taste and adjust salt and pepper.
7. Prep the fresh elements: While the turkey finishes, dice the cucumber, shred or portion the carrots, slice the green onions, and chop the herbs.

   Slice the avocado last to avoid browning.

8. Assemble the bowls: Spoon a base of quinoa into each bowl. Add a generous scoop of the turkey and veggie mixture. Top with carrots, cucumber, herbs, and green onions.

   Drizzle with dressing.

9. Add optional toppings: Crumbled feta for creaminess, pumpkin seeds for crunch, a dollop of Greek yogurt for tang, or hot sauce for heat.
10. Serve or store: Enjoy right away, or let components cool and store separately for meal prep.

Keeping It Fresh

• Store components separately: Keep quinoa, turkey mixture, raw veggies, and dressing in separate containers. This keeps textures crisp.
• Refrigeration: The turkey and quinoa keep for 4 days in the fridge. Dressing lasts up to a week.

  Add avocado just before serving.

• Reheating tips: Reheat quinoa and turkey together in the microwave with a splash of water, 60–90 seconds. Add fresh veggies and dressing afterward.
• Meal prep containers: Use divided containers or small cups for dressing so the greens don’t wilt.

Benefits of This Recipe

• Balanced nutrition: Protein, complex carbs, fiber, and healthy fats leave you satisfied and energized.
• Great for busy schedules: Cook once, enjoy multiple meals without sacrificing flavor.
• Gluten-free friendly: Naturally gluten-free if your broth and seasonings are certified.
• Budget-conscious: Ground turkey and quinoa are cost-effective, and you can use whatever veggies you already have.
• Kid and crowd friendly: Mild spices with room to add heat at the table.

Common Mistakes to Avoid

• Skipping the rinse on quinoa: Not rinsing can leave a bitter taste. A quick rinse improves flavor.
• Under-seasoning the turkey: Turkey is lean and needs enough salt, spice, and acidity to shine.
• Overcooking the veggies: Keep the peppers slightly crisp and greens just wilted for better texture.
• Adding the dressing too soon: If you’re meal prepping, don’t dress the bowls until serving.
• Forgetting contrast: Include something crunchy and something fresh to keep each bite interesting.

Alternatives

• Protein swaps: Ground chicken, lean beef, tofu crumbles, or chickpeas.

  For tofu, press, crumble, and sauté with the same spices.

• Grain options: Brown rice, farro, couscous, or cauliflower rice if you want lower carbs.
• Veggie mix-ins: Roasted sweet potatoes, corn, cherry tomatoes, steamed broccoli, or pickled onions.
• Sauce variations: Try a tahini-lemon sauce, chipotle-lime crema, or yogurt-herb dressing.
• Dairy-free: Skip cheese and use maple syrup in the dressing. Add avocado for creaminess.
• Spice profile: Go Mediterranean (oregano, garlic, lemon), Tex-Mex (chili, cumin, lime), or Middle Eastern (coriander, cumin, sumac).

FAQ

Can I make this ahead for the whole week?

Yes. Cook the quinoa and turkey mixture, prep the veggies, and store everything separately.

Dress and add avocado right before eating. It keeps well for 4 days.

How do I keep quinoa from turning mushy?

Use the 1:2 quinoa-to-liquid ratio, simmer gently with the lid on, and let it rest off heat for 5 minutes before fluffing. Avoid stirring while it cooks.

What if I don’t have lemon?

Use lime or a splash of apple cider vinegar.

Taste as you go—acid is key for brightness.

Is there a way to make it spicier?

Add red pepper flakes, diced jalapeño with the onions, or a dash of hot sauce on top. You can also bump up the chili powder or add cayenne.

Can I freeze the components?

You can freeze the cooked turkey mixture and plain quinoa in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently.

Don’t freeze fresh veggies or dressing.

How much dressing should I use?

Start with 1–2 tablespoons per bowl, then adjust to taste. If you prefer a saucier bowl, double the dressing recipe.

What’s a good vegetarian version?

Use crispy roasted chickpeas or spiced tofu in place of turkey. Keep the same spices and dressing, and add extra veggies for volume.

Can I serve it warm or cold?

Either works.

Warm quinoa and turkey with cool, crisp veggies is a great contrast, but it’s also delicious chilled for a quick lunch.

Final Thoughts

Turkey & Quinoa Power Bowls are easy to build, hard to mess up, and endlessly adaptable. With a solid base and a bright, simple dressing, you’re set for quick, satisfying meals all week. Make it your own with the veggies and toppings you love, and don’t skip the fresh herbs—they make a big difference.

Keep a batch in the fridge, and you’ll always have a wholesome, ready-to-go option waiting for you.