Colorful Turkey and Veggie Meal Prep Bowls

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth or water
• 1 lb lean ground turkey
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• Optional: 1/4 cup crumbled feta cheese for topping

Instructions

1. Cook the quinoa: In a medium saucepan, bring the rinsed quinoa and chicken broth (or water) to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
2. Prepare the vegetables: Toss broccoli florets and diced bell peppers with half the olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
3. Roast the vegetables: Preheat the oven to 425°F (220°C). Roast the broccoli and peppers for 15-18 minutes until tender and slightly caramelized, turning once halfway through.
4. Cook the turkey: While vegetables roast, heat the remaining olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add ground turkey, smoked paprika, ground cumin, salt, and pepper. Cook, breaking up the meat with a spatula, until no longer pink, about 7-8 minutes. Set aside.
5. Make the dressing: In a small bowl, whisk together lemon juice, chopped parsley, a pinch of salt, and 1 tablespoon olive oil (optional, from the initial amount).
6. Assemble the bowls: Divide the cooked quinoa evenly among 4 meal prep containers or bowls. Top each with equal portions of the cooked ground turkey and roasted vegetables.
7. Drizzle each bowl with the lemon herb dressing and, if desired, garnish with crumbled feta cheese for added creaminess and flavor.
8. Cool completely before sealing containers and storing in the refrigerator. These meal prep bowls keep well for up to 4 days.

Chef tips

• For a vegetarian version, substitute turkey with cooked lentils or chickpeas seasoned similarly.
• If you prefer softer veggies, steam broccoli instead of roasting, but roasting adds great flavor.
• Use gluten-free chicken broth to keep this recipe gluten free. Water also works but slightly less flavorful.
• Add avocado slices or a dollop of plain Greek yogurt before serving for extra creaminess and healthy fats.