Southwest Turkey and Veggie Meal Prep Bowls

• 1 lb ground turkey (lean, 93% lean)
• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 (15 oz) can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1 avocado, peeled and pitted
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss the diced sweet potatoes and red bell pepper with half the olive oil and a pinch of salt and pepper. Spread evenly and roast for 20 minutes, stirring halfway through.
2. While the veggies roast, heat a large skillet over medium heat. Add the remaining olive oil and sauté the ground turkey until fully cooked and no longer pink, about 7-8 minutes. Break apart the meat with a spoon as it cooks.
3. Add chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the cooked turkey. Stir well to evenly coat and cook for an additional 2 minutes over low heat to enhance flavor. Remove from heat.
4. In a small bowl, mash the avocado with lime juice, salt, and half the chopped cilantro until smooth and creamy. Adjust seasoning to taste. This will be your avocado-lime drizzle.
5. To assemble the bowls, divide the roasted sweet potatoes and bell pepper evenly among 4 meal prep containers. Add the seasoned turkey on top, followed by black beans and corn in separate sections for balance.
6. Drizzle each bowl with the avocado-lime sauce and sprinkle the remaining fresh cilantro over everything.
7. Let the bowls cool completely before sealing with lids and refrigerating. These meal prep bowls can be kept refrigerated for up to 4 days.
8. To serve, reheat in the microwave for 2-3 minutes and enjoy a fresh squeeze of lime if desired for extra brightness.

Chef tips

• For a vegetarian version, swap ground turkey for cooked lentils or crumbled tofu seasoned with the same spices.
• If you don't have fresh corn, frozen corn works well—just thaw before adding to the bowl to prevent extra wateriness.
• Roasting sweet potatoes at high heat helps create crispy edges, but watch closely after 15 minutes to avoid burning.
• Add a handful of baby spinach or chopped kale before adding the avocado drizzle for an extra dose of greens.