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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.