Ingredients

• 1.5 lb (≈ 680 g) ground turkey
• 1 ½ cups uncooked quinoa, rinsed
• 2 medium sweet potatoes, diced
• 4 cups fresh baby spinach
• 1 cup frozen corn kernels (optional)
• ½ cup plain full‑fat Greek yogurt
• 2 Tbsp chia seeds
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• Salt & freshly cracked black pepper, to taste
• Zest of 1 lemon (optional)

Instructions

1. Pre‑heat oven to 400 °F (200 °C). Toss sweet‑potato dice with 1 Tbsp olive oil, smoked paprika, cumin, salt, and pepper. Roast 20‑25 min, turning halfway, until tender and lightly caramelised.
2. Meanwhile, combine quinoa with 3 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 15 min. Fluff with a fork.
3. Heat the remaining 1 Tbsp oil in a large skillet over medium‑high heat. Add ground turkey, season with salt & pepper, and crumble until fully browned (≈ 6‑8 min).
4. Add roasted sweet potatoes, corn (if using), and spinach to the skillet. Cook 2‑3 min until spinach wilts.
5. In a small bowl stir Greek yogurt, chia seeds, lemon zest, and a pinch of salt. Thin with a splash of water if needed.
6. Divide cooked quinoa among six containers, top with the turkey‑veggie mixture, and drizzle the chia‑yogurt sauce over each bowl.

Macros

Whole Dish

Per Serving

540 calories, 42 g protein, 19 g fat, 50 g carbs, 13 g fiber, 7 g sugar