These Sweet Potato Turkey Bowls are the kind of recipe that earns a permanent spot in your weeknight rotation. Roasted sweet potatoes, seasoned turkey, hearty black beans, and lemony massaged kale come together under a tangy Greek yogurt drizzle for a bowl that tastes fresh even on day three. Build them once on Sunday and lunch is handled.
About 35 minutes start to finish, with most of that being hands-off oven time.
Per serving (makes 4): 397 cal · 33.6g protein · 30.2g carbs · 16.7g fat
Ingredients
- 16 oz ground turkey
- 3 cup sweet potato
- 1 cup black beans
- 3 cup kale
- 1 cup greek yogurt
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp cumin
Instructions
- Cube sweet potato, toss with olive oil and cumin, roast at 425F for 25 minutes.
- Brown ground turkey in a skillet with salt and remaining cumin until cooked through.
- Massage chopped kale with a pinch of salt; warm black beans.
- Whisk Greek yogurt with lime juice for a creamy drizzle.
- Divide everything into 4 containers and refrigerate up to 4 days.
Meal prep & storage
Cook everything in parallel: get the sweet potatoes roasting first, brown the turkey while they finish, then warm the beans and massage the kale at the end. Divide into 4 airtight containers and refrigerate for up to 4 days, keeping the yogurt drizzle in a small separate container so it stays fresh. Reheat the turkey, sweet potato, and beans together in the microwave for 1 to 2 minutes, then top with the cold kale and yogurt sauce just before eating.
Swaps
Ground chicken or lean ground beef work just as well in place of turkey, and butternut squash can stand in for sweet potato with the same roasting time. For a dairy-free drizzle, swap the Greek yogurt for a thick coconut yogurt or a tahini-lime sauce. Baby spinach or shredded cabbage are easy stand-ins if kale is not your thing.
A new high-protein recipe every day — get the weekly lineup by email.
Train for it: daily no-equipment workouts at TryThisWOD.