This Sweet Potato Turkey Rice Bowl is a hearty, colorful dinner that comes together with pantry staples and one sheet pan. It layers roasted sweet potato, seasoned ground turkey, brown rice, and black beans into a bowl that feels like a full meal without much fuss. Perfect for busy weeknights when you want something satisfying without juggling five pans.
About 40 minutes start to finish, with most of that hands-off while the sweet potatoes roast.
Per serving (makes 3): 487 cal · 40.4g protein · 43.8g carbs · 16.7g fat
Ingredients
- 16 oz ground turkey
- 2 cup sweet potato
- 1 cup brown rice
- 1 cup black beans
- 1/2 cup greek yogurt
- 1 tbsp olive oil
- 1 tbsp garlic
- 1 tsp paprika
Instructions
- Cook brown rice per package directions.
- Cube sweet potato, toss with olive oil and paprika, roast at 425F for 25 minutes.
- Brown ground turkey in a skillet with minced garlic and a pinch of salt.
- Warm the black beans through.
- Build bowls with rice, turkey, sweet potato, and beans. Top with a dollop of Greek yogurt.
Meal prep & storage
Cook everything at once and portion into three airtight containers, keeping the Greek yogurt on the side until serving. The rice, turkey, sweet potato, and beans hold well in the fridge for up to 4 days, or you can freeze the turkey and rice components for up to 2 months. Reheat in the microwave for 1 to 2 minutes, adding a splash of water to the rice to loosen it back up.
Swaps
Ground chicken or lean ground beef both work in place of turkey without changing the technique. Butternut squash or diced Yukon gold potatoes can stand in for sweet potato, and if you want a dairy-free finish, swap the Greek yogurt for a dollop of guacamole or a drizzle of tahini. Quinoa or farro also make great substitutes for the brown rice if that's what you have on hand.
A new high-protein recipe every day — get the weekly lineup by email.
Train for it: daily no-equipment workouts at TryThisWOD.