Spicy Chickpea & Turkey Protein Power Bowl

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the minced garlic, diced red and green bell peppers to the skillet and cook for another 4-5 minutes until the peppers soften slightly.
3. Increase heat to medium-high and add the ground turkey to the skillet. Break it up with a wooden spoon and cook until browned and cooked through, about 7-8 minutes.
4. Sprinkle smoked paprika, ground cumin, red chili flakes (if using), and salt over the turkey and vegetable mixture. Stir well to evenly coat the meat and vegetables with the spices.
5. Add the rinsed chickpeas to the skillet and cook for another 3-4 minutes, stirring occasionally, until chickpeas are heated through and slightly crispy on the edges.
6. Remove the skillet from heat. Stir in the cooked quinoa and fresh lime juice until well combined.
7. Divide the mixture evenly into four bowls. Garnish each bowl with freshly chopped cilantro before serving.
8. Optional: Serve with a side of Greek yogurt or avocado slices for added creaminess and healthy fats.

Chef tips

• For a vegetarian version, substitute ground turkey with crumbled firm tofu or tempeh and skip the lime juice for a different flavor profile.
• To save time, use pre-cooked quinoa or microwaveable quinoa packets.
• Adjust red chili flakes to your preferred spice level or omit completely for a mild flavor.
• If you want extra crunch, toast the chickpeas separately in the oven at 400°F for 10 minutes before adding them to the skillet.