Name: Turkey & Roasted Veggie Grain Bowl Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cooked quinoa, farro, or brown rice; 2 cups cooked turkey, shredded or cubed; 1 medium sweet potato, peeled and cubed; 1 red bell pepper, sliced into strips; 1 yellow bell pepper, sliced into strips; 1 small red onion, sliced; 1 cup broccoli florets; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; ½ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; ½ teaspoon dried thyme or rosemary; 2 tablespoons tahini or your favorite grain bowl dressing; Fresh parsley or cilantro for garnish; Optional: 1 avocado, sliced, or roasted chickpeas for added protein and crunch

Description

A hearty, colorful, and nutritious meal perfect for cozy dinners, meal prep, or a wholesome lunch. This bowl combines tender turkey, roasted vegetables, and wholesome grains for a balanced and satisfying dish that’s easy to make and full of flavor. Inspired by the need for a vibrant, nourishing meal, it’s versatile enough to enjoy year-round and perfect for using leftovers creatively.

Ingredients

Scale

2 cups cooked quinoa, farro, or brown rice
2 cups cooked turkey, shredded or cubed
1 medium sweet potato, peeled and cubed
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 small red onion, sliced
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon dried thyme or rosemary
2 tablespoons tahini or your favorite grain bowl dressing
Fresh parsley or cilantro for garnish
Optional: 1 avocado, sliced, or roasted chickpeas for added protein and crunch

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Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, combine sweet potato, bell peppers, red onion, and broccoli. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, pepper, and herbs. Toss until evenly coated.
Spread the vegetables on the prepared baking sheet and roast for 20–25 minutes, turning halfway through, until tender and caramelized.
While the vegetables roast, cook your grains according to package instructions and fluff with a fork once done.
If the turkey isn’t cooked, season with salt, pepper, and a little olive oil, then sear in a skillet over medium heat for 5–7 minutes until golden and heated through.
Assemble bowls by layering grains at the bottom, then roasted vegetables, and turkey on top. Drizzle with tahini or dressing and add optional toppings like avocado, roasted chickpeas, or fresh herbs.
Serve immediately while warm. Optionally, squeeze fresh lemon juice over the bowl for added brightness.

Notes

Roasted vegetables can be stored separately in the fridge for up to 4 days.
Customize toppings for added crunch or flavor.
Fresh herbs enhance both flavor and presentation.
This recipe works well for meal prep; store components separately and assemble before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes