Ingredients
Method
- Heat the oven to 425°F (220°C). On a large sheet pan, toss the sweet potatoes and broccoli with 1 tablespoon of the olive oil and half of the salt. Spread in a single layer (use 2 pans if crowded).
- Roast for 22 to 28 minutes, flipping once, until the sweet potatoes are tender and browned at the edges.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, until soft.
- Add the ground turkey and cook, breaking it up, for 6 to 8 minutes, until no pink remains and it reaches 165°F (74°C).
- Stir in the garlic, chili powder, cumin, smoked paprika, and remaining salt and cook for 1 minute. Add the black beans and 2 tablespoons of water and simmer for 2 minutes.
- Make the sauce: stir together the Greek yogurt, lime juice, cilantro, and a pinch of salt. Add a splash of water if you want it thinner.
- Divide the spinach among 4 containers. Top with the turkey and bean mixture, sweet potatoes, and broccoli. Spoon the sauce into 4 small lidded cups.
- Cool for 20 minutes, then seal and refrigerate. Reheat bowls until steaming hot (165°F), then add the cold sauce.
Notes
Storage: Refrigerate up to 4 days. To freeze, pack only the turkey, beans, and sweet potatoes (up to 3 months) and add fresh greens after reheating.
Plant-based swap: Use 2 blocks (28 oz) crumbled extra-firm tofu and a second can of beans instead of turkey for about 30 g protein per bowl.
Lower calorie: Use 1 sweet potato and skip the oil on the broccoli.
Nutrition is calculated from USDA FoodData Central and will vary by brand.
