High Protein Bowls Turkey: The Ultimate Ground Turkey Sweet Potato Bowl
These High Protein Bowls Turkey combine lean ground turkey, roasted sweet potatoes, a cauliflower and basmati rice blend, and a creamy feta yogurt sauce. Packed with 51 grams of protein per serving, they’re perfect for healthy meal prep lunches and dinners.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 bowls
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Mediterranean
Ingredients
For the Sweet Potatoes
2 large sweet potatoes (about 12 oz each), diced
1½ tablespoons olive oil
Pinch of salt
Pinch of black pepper
For the Ground Turkey
1 teaspoon olive oil
2 pounds 99% lean ground turkey
1 large red onion, diced
For the Turkey Sauce
1/4 cup harissa paste
1/4 cup chicken broth or water
1 tablespoon honey
Juice of 1 lemon
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
For the Rice Blend
12 oz frozen cauliflower rice
12 oz frozen basmati rice
Fresh chopped dill
For the Feta Yogurt Sauce
4 oz reduced-fat feta cheese crumbles
1/2 cup nonfat Greek yogurt
1 tablespoon honey
Juice of 1 lemon
2 garlic cloves
1–2 handfuls fresh dill
Instructions
1. Add the feta cheese, Greek yogurt, honey, lemon juice, garlic, and fresh dill to a food processor. Blend until smooth and set aside.
2. In a small bowl, whisk together the harissa paste, chicken broth, honey, lemon juice, kosher salt, garlic powder, oregano, and cumin.
3. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
4. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them evenly on the baking sheet.
5. Roast the sweet potatoes for 25–30 minutes until tender and lightly crispy.
6. Heat olive oil in a large skillet over medium-high heat.
7. Add the ground turkey and cook undisturbed for 3–4 minutes until browned.
8. Add the diced red onion, break the turkey apart, and continue cooking until the turkey is fully cooked.
9. Pour the prepared harissa sauce into the skillet and stir until the turkey is evenly coated. Cook for another 1–2 minutes.
10. Prepare the cauliflower rice and basmati rice according to the package instructions, then mix together with chopped fresh dill.
11. Assemble each bowl with about 1 cup of the rice blend, one-sixth of the roasted sweet potatoes, approximately 5½ ounces of ground turkey, and 3 tablespoons of the feta yogurt sauce.
12. Serve immediately or portion into meal prep containers for later.
Notes
Store assembled bowls in airtight containers in the refrigerator for up to 4 days.
Keep the feta yogurt sauce in a separate container for the freshest flavor.
Freeze the turkey, rice, and sweet potatoes for up to 2 months.
Reheat the bowl before adding the cold feta yogurt sauce.
Adjust the amount of harissa paste if you prefer a milder or spicier flavor.
Fresh parsley or cilantro can be substituted for dill if desired.