Turkey Quinoa Bowl
This bowl is fresh, filling, and balanced, with fluffy quinoa, juicy turkey, sweet roasted carrots, and crisp-edged broccoli. A creamy avocado tahini dressing ties everything together with nutty richness and bright lemony lift.
Ingredients
Quinoa base
- 120 gquinoa, rinsed
- 240 mlwater
- 1/4 tspfine salt
Roasted vegetables
- 200 gbroccoli, cut into small florets
- 150 gcarrot, sliced on the diagonal
- 1 tbspolive oil
- 1/4 tspfine salt
- 1/8 tspblack pepper
Turkey
- 300 gturkey breast fillet, sliced into bite-size strips
- 2 tspolive oil
- 2 clovesgarlic, finely grated
- 1/2 tspfine salt
- 1/4 tspblack pepper
- 1/2 tspsmoked paprika
Avocado tahini dressing
- 100 gripe avocado
- 30 gtahini
- 30 mllemon juice
- 30-45 mlwater
- 1 small clovegarlic, finely grated
- 1/4 tspfine salt
- 1 pinchblack pepper
To finish
- 40 gbaby spinach
- 2 wedgeslemon wedges
Instructions
- 1
Preheat the oven to 220°C. Rinse the quinoa well under cold water. Cut the broccoli into small florets, slice the carrot, and slice the turkey into bite-size strips so everything cooks quickly and evenly.
- 2
Cook the quinoa: combine the quinoa, water, and salt in a small saucepan. Bring to a boil, cover, reduce to the lowest heat, and cook for 12 minutes until the water is absorbed. Turn off the heat and let it stand, covered, for 5 minutes; this resting time finishes the steaming and keeps the grains fluffy.
- 3
Roast the vegetables: toss the broccoli and carrot with olive oil, salt, and pepper on a tray. Spread them in a single layer so they roast rather than steam. Roast for 14-16 minutes, stirring once halfway, until the edges are lightly browned and the carrots are tender-crisp.
- 4
While the vegetables roast, season the turkey with olive oil, grated garlic, salt, pepper, and smoked paprika. Heat a large frying pan over medium-high heat and cook the turkey for 5-7 minutes, stirring occasionally, until just cooked through and lightly golden. The pieces should be opaque all the way through; avoid overcooking so the meat stays juicy.
- 5
Make the dressing: mash or blend the avocado with tahini, lemon juice, 30 ml water, garlic, salt, and pepper until smooth. Add a little more water as needed until it becomes thick but pourable. Taste and adjust with more lemon for brightness if you like.
- 6
Fluff the quinoa with a fork. Divide the baby spinach between 2 bowls, then top with the quinoa, roasted vegetables, and turkey. Spoon over the avocado tahini dressing and serve with lemon wedges for squeezing at the table.
Nutrition per serving
Notes
- •For the fastest prep, buy turkey breast already cut into strips or ask the butcher to slice it.
- •If you prefer, the vegetables can be air-fried at 200°C for about 10-12 minutes instead of oven-roasted.
- •A splash more water loosens the dressing after it sits, as tahini thickens quickly.
- •This bowl is good warm or at room temperature, making it suitable for meal prep lunches.
Background
Power bowls are a modern American meal format built around grains, lean protein, vegetables, and a flavorful dressing. This version reflects contemporary healthy-casual cooking, combining roasted vegetables, quinoa, and a creamy tahini-avocado sauce inspired by broadly Mediterranean and Californian pantry staples.
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