Bright Veggie & Turkey Meal Prep Bowl with Lemon-Tahini Dressing

• 1 cup quinoa, rinsed
• 2 cups water or low-sodium chicken broth
• 1 lb ground turkey (93% lean)
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced

Instructions

1. Preheat your oven to 425°F (220°C). Toss diced red bell pepper, zucchini, and cherry tomatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15 minutes until vegetables are tender and slightly caramelized.
2. Meanwhile, rinse quinoa under cold water, then combine with 2 cups water or broth in a medium pot. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until liquid is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
3. While quinoa cooks, heat remaining olive oil in a large nonstick skillet over medium heat. Add ground turkey, breaking it up with a spoon. Season with smoked paprika, garlic powder, salt, and pepper. Cook until browned and cooked through, about 7-9 minutes.
4. Prepare the lemon-tahini dressing by whisking together tahini, lemon juice, water, honey (or maple syrup), and minced garlic in a small bowl. If too thick, add a little more water, 1 teaspoon at a time, until pourable but creamy.
5. Divide cooked quinoa equally into four meal prep containers or bowls. Top each with an even portion of browned ground turkey and roasted vegetables.
6. Drizzle lemon-tahini dressing over each bowl or pack separately in small containers to keep fresh until serving.
7. Optional: Garnish with fresh chopped parsley, sunflower seeds, or a squeeze of extra lemon juice before eating to brighten flavors.

Chef tips

• Swap quinoa for brown rice or couscous if preferred; adjust cooking time accordingly.
• For a vegetarian version, substitute ground turkey with cooked lentils or chickpeas and increase spices to taste.
• To save time, use pre-cut or frozen vegetables — just adjust roasting time until tender.
• Make the lemon-tahini dressing ahead and keep refrigerated up to 5 days; whisk well before serving as it may thicken.