Colorful Quinoa & Turkey Meal Prep Bowl

• 1 cup quinoa (rinsed)
• 1.5 cups low-sodium chicken broth or water
• 1 lb (450 g) lean ground turkey
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 medium carrot, peeled and diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 3 cups baby spinach
• For the lemon-tahini dressing:
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 tbsp water (more if needed)
• 1 small garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C). On a large baking sheet, toss the diced red bell pepper, zucchini, carrot, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly and roast for 20-25 minutes until vegetables are tender and slightly caramelized.
2. While the vegetables roast, rinse quinoa under cold running water. In a medium saucepan, combine quinoa and chicken broth (or water), bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid absorbed. Fluff with a fork and set aside.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon. Season with smoked paprika, cumin, salt, and pepper. Cook until turkey is browned and cooked through, about 8-10 minutes. Drain any excess liquid if necessary.
4. In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and water until smooth. Add more water, a teaspoon at a time, to reach drizzleable consistency. Season with salt and pepper to taste.
5. Place 1/2 cup cooked quinoa in each meal prep container. Top with roasted vegetables, cooked turkey, and a handful of fresh baby spinach.
6. Drizzle each bowl with 1-2 tablespoons of lemon-tahini dressing just before serving or pack dressing separately to keep fresh.
7. Store bowls in airtight containers in the refrigerator for up to 4 days.
8. To serve, reheat gently in the microwave if desired and toss to combine for a warm meal, or enjoy chilled as a refreshing bowl.

Chef tips

• For a vegetarian option, substitute ground turkey with crumbled firm tofu or cooked chickpeas.
• If tahini is not available, substitute with natural peanut butter or almond butter for a different but delicious flavor.
• Add a sprinkle of toasted pumpkin seeds or sliced almonds for extra crunch and nutrients.
• You can batch cook quinoa and turkey in advance, then assemble bowls on meal prep day to save time.