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Veggie & Turkey Buddha Bowl

This veggie and turkey buddha bowl combines quinoa, roasted vegetables, lean ground turkey, and a creamy tahini sauce for a balanced, high-protein meal that works great for dinner or meal prep.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American (healthy / fitness-oriented)
Servings 4
Calories 520 kcal

Equipment

  • Large baking sheet
  • Parchment paper
  • Nonstick skillet
  • Mixing bowls
  • Measuring cups and spoons

Ingredients
  

  • 1 lb lean ground turkey 93% lean (450 g)
  • 1 cup dry quinoa uncooked (about 3 cups cooked) (170 g)
  • 2 medium sweet potatoes diced (about 2 cups) (300 g)
  • 2 cups broccoli florets 200 g
  • 1 medium red bell pepper sliced (about 1 cup) (150 g)
  • 1 medium zucchini sliced (about 1½ cups) (180 g)
  • 2 tbsp olive oil divided (30 ml)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ¾ tsp salt divided
  • ½ tsp black pepper
  • 3 tbsp tahini 45 g
  • 2 tbsp fresh lemon juice 30 ml
  • 2-4 tablespoons water for thinning sauce (30–60 ml)

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • Add the diced sweet potatoes, broccoli florets, sliced red bell pepper, and sliced zucchini to the baking sheet and spread them out evenly.
  • Drizzle the vegetables with 1 tablespoon olive oil and season with garlic powder, smoked paprika, ½ teaspoon salt, and black pepper, then toss to coat evenly.
  • Roast the vegetables for 25–30 minutes, flipping once halfway through, until tender and lightly browned.
  • While the vegetables roast, heat a nonstick skillet over medium heat and add the remaining 1 tablespoon olive oil.
  • Add the ground turkey, break it apart with a spoon, season with the remaining ¼ teaspoon salt, and cook for 6–8 minutes until fully cooked and lightly browned.
  • In a small bowl, whisk together the tahini and lemon juice, then add water one tablespoon at a time until the sauce is smooth and pourable.
  • Divide the cooked quinoa evenly among four bowls, top with roasted vegetables and ground turkey, and drizzle with tahini sauce before serving.

Notes

  • For higher carbs, increase quinoa slightly.
  • For lower carbs, reduce quinoa and add more vegetables.
  • Store components separately in airtight containers for up to 4 days.
Keyword ground turkey bowl, healthy dinner bowl, high protein dinner bowl, quinoa bowl, tahini sauce, veggie turkey buddha bowl