Go Back
A colorful ground turkey bowl with white rice, sesame-crusted ground turkey, shredded carrots, sliced cucumbers, avocado, and pickled red cabbage, garnished with green onions.
Reda

Zesty Mediterranean Ground Turkey Bowl with Roasted Sweet Potatoes

This vibrant and wholesome ground turkey bowl features perfectly seasoned turkey, tender roasted sweet potatoes, and a fresh cucumber-tomato salad, all brought together with a creamy lemon-tahini dressing. It's a quick, satisfying, and nutritious meal perfect for meal prep or a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Sweet Potatoes
  • 2 large sweet potatoes peeled and diced into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Ground Turkey
  • 1 lb lean ground turkey (93/7 or 99/1)
  • 1 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp red pepper flakes optional, for a kick
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Lemon-Tahini Dressing
  • 1/4 cup tahini well-stirred
  • 2 tbsp fresh lemon juice
  • 1 tbsp water or more, to thin
  • 1/2 clove garlic minced, or 1/4 tsp garlic powder
  • 1/4 tsp salt
For Assembly
  • 2 cups cooked quinoa or brown rice hot
  • 1 large cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh parsley chopped, for garnish
  • 2 tbsp toasted sesame seeds optional, for garnish

Equipment

  • Large skillet
  • Baking Sheet
  • Large Mixing Bowl
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Sweet Potatoes
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
Cook the Ground Turkey
  1. While the sweet potatoes are roasting, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chopped yellow onion and sauté for 3-4 minutes until softened.
  2. Add the ground turkey to the skillet. Break it apart with a spoon and cook until browned, about 7-8 minutes. Drain any excess fat if necessary.
  3. Stir in the minced garlic, dried oregano, ground cumin, red pepper flakes (if using), salt, and black pepper. Cook for another 1-2 minutes until fragrant. Remove from heat.
Make the Lemon-Tahini Dressing
  1. In a small bowl, whisk together the tahini, fresh lemon juice, water, minced garlic, and salt until smooth. Add more water, 1 teaspoon at a time, until the dressing reaches your desired pourable consistency.
Assemble the Bowls
  1. Divide the hot cooked quinoa or brown rice among four serving bowls.
  2. Top each bowl with equal portions of the seasoned ground turkey and roasted sweet potatoes.
  3. Arrange diced cucumber and halved cherry tomatoes alongside the turkey and sweet potatoes.
  4. Drizzle generously with the lemon-tahini dressing. Garnish with fresh chopped parsley and toasted sesame seeds, if desired. Serve immediately.

Notes

Meal Prep Tip: You can cook the sweet potatoes, ground turkey, and dressing ahead of time. Store components separately in airtight containers in the refrigerator for up to 3-4 days. Reheat turkey and sweet potatoes before assembling.
Variations: Feel free to add other vegetables like spinach, bell peppers, or zucchini to the turkey mixture. A sprinkle of feta cheese or a handful of chopped Kalamata olives would also be delicious.
Grain Options: While quinoa and brown rice are suggested, you can use couscous, farro, or even cauliflower rice for a lower-carb option.