Ground Turkey Sweet Potato Protein Bowls – A Simple, Satisfying Meal Prep Favorite

This is the kind of weeknight recipe that checks all the boxes: hearty, flavorful, and good for you. Ground turkey brings lean protein, sweet potatoes add natural sweetness and fiber, and a simple spice blend ties everything together. It’s the kind of meal you can make once and enjoy for days, whether you’re fueling workouts or just trying to eat well.

The bowls reheat beautifully and feel fresh each time. Best of all, you can customize them with whatever veggies and toppings you have on hand.

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Ground Turkey Sweet Potato Protein Bowls - A Simple, Satisfying Meal Prep Favorite

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.25 to 1.5 pounds ground turkey (93% lean recommended)
• 2 large sweet potatoes, peeled and cubed (about 1/2-inch pieces)
• 1 large red bell pepper, diced
• 1 small red onion, diced
• 2 cups broccoli florets, chopped small
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 1 tablespoon tomato paste or ketchup (optional, for a touch of depth)
• 1/2 cup low-sodium chicken broth or water
• 1 avocado, sliced or diced (optional topping)
• Fresh cilantro or green onions, chopped (optional topping)
• Lime wedges, for serving
• Greek yogurt or a dollop of plain skyr (optional, instead of sour cream)

Method

 

1. Heat the oven: Preheat to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
2. Prep the sweet potatoes: Toss the cubed sweet potatoes with 1 tablespoon olive oil, a big pinch of salt, and black pepper. Spread in an even layer on the baking sheet.
3. Roast: Roast sweet potatoes for 20–25 minutes, tossing halfway, until golden on the edges and tender. Add the broccoli for the last 10 minutes to soften and char slightly.
4. Mix the spices: In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Cook the veggies: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook 4–5 minutes, until softened. Stir in the minced garlic for 30 seconds.
6. Brown the turkey: Add the ground turkey to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess liquid if needed.
7. Season and simmer: Sprinkle the spice mix over the turkey. Stir in tomato paste (if using) and the chicken broth. Let it simmer 2–3 minutes to thicken and coat the meat. Taste and adjust seasoning.
8. Assemble: Divide roasted sweet potatoes and broccoli among bowls. Top with the seasoned turkey mixture.
9. Finish with toppings: Add avocado, a spoonful of Greek yogurt, chopped cilantro or green onions, and a squeeze of lime. Serve warm.

What Makes This Recipe So Good

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• Balanced and filling: Each bowl hits the sweet spot of protein, complex carbs, and healthy fats.
• Meal-prep friendly: Cooks in about 35 minutes and holds up well for 4 days in the fridge.
• Big flavor, simple steps: A handful of pantry spices adds warmth without complicating things.
• Flexible: Swap veggies, adjust spice levels, or choose your favorite sauce. It’s easy to make it yours.
• Budget-conscious: Ground turkey and sweet potatoes are affordable staples that go a long way.

Ingredients

• 1.25 to 1.5 pounds ground turkey (93% lean recommended)
• 2 large sweet potatoes, peeled and cubed (about 1/2-inch pieces)
• 1 large red bell pepper, diced
• 1 small red onion, diced
• 2 cups broccoli florets, chopped small
• 2 cloves garlic, minced
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 1 tablespoon tomato paste or ketchup (optional, for a touch of depth)
• 1/2 cup low-sodium chicken broth or water
• 1 avocado, sliced or diced (optional topping)
• Fresh cilantro or green onions, chopped (optional topping)
• Lime wedges, for serving
• Greek yogurt or a dollop of plain skyr (optional, instead of sour cream)

Instructions

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1. Heat the oven: Preheat to 425°F (220°C).

   Line a large baking sheet with parchment paper or lightly oil it.

2. Prep the sweet potatoes: Toss the cubed sweet potatoes with 1 tablespoon olive oil, a big pinch of salt, and black pepper. Spread in an even layer on the baking sheet.
3. Roast: Roast sweet potatoes for 20–25 minutes, tossing halfway, until golden on the edges and tender. Add the broccoli for the last 10 minutes to soften and char slightly.
4. Mix the spices: In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5. Cook the veggies: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.

   Add onion and bell pepper. Cook 4–5 minutes, until softened. Stir in the minced garlic for 30 seconds.

6. Brown the turkey: Add the ground turkey to the skillet.

   Break it up with a spatula and cook until no longer pink, about 6–8 minutes. Drain excess liquid if needed.

7. Season and simmer: Sprinkle the spice mix over the turkey. Stir in tomato paste (if using) and the chicken broth.

   Let it simmer 2–3 minutes to thicken and coat the meat. Taste and adjust seasoning.

8. Assemble: Divide roasted sweet potatoes and broccoli among bowls. Top with the seasoned turkey mixture.
9. Finish with toppings: Add avocado, a spoonful of Greek yogurt, chopped cilantro or green onions, and a squeeze of lime.

   Serve warm.

Storage Instructions

• Fridge: Store the turkey, roasted veggies, and toppings separately in airtight containers for up to 4 days. This keeps everything fresh and prevents sogginess.
• Freezer: Freeze the turkey and roasted sweet potatoes (no avocado or yogurt) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Microwave in 60–90 second bursts until hot, or warm in a skillet with a splash of broth.

  Add fresh toppings after reheating.

Why This is Good for You

• Lean protein: Ground turkey supports muscle repair and keeps you full without a lot of saturated fat.
• Complex carbs: Sweet potatoes provide steady energy, fiber, and key nutrients like vitamin A and potassium.
• Veggie boost: Bell pepper, onion, and broccoli bring antioxidants, vitamin C, and extra fiber.
• Healthy fats: Avocado and olive oil help with nutrient absorption and add satisfying richness.
• Sensible sodium: Using a homemade spice blend and low-sodium broth keeps salt in check.

Common Mistakes to Avoid

• Overcrowding the pan: When roasting, give the sweet potatoes space. If they steam, they won’t caramelize.
• Skipping seasoning: Turkey is mild. The spice blend and a pinch of salt at the end make a big difference.
• Undercooking sweet potatoes: Test with a fork.

  They should be tender with crisp edges for the best texture.

• Adding toppings too early: Avocado and yogurt can get watery in storage. Add them right before eating.
• Dry turkey: A splash of broth and a quick simmer keeps the meat juicy and flavorful.

Alternatives

• Protein swaps: Try ground chicken, lean beef, crumbled tofu, or black beans for a vegetarian option.
• Carb base: Use quinoa, brown rice, farro, or cauliflower rice instead of (or in addition to) sweet potatoes.
• Veggie variations: Brussels sprouts, zucchini, or spinach work well. Roast or sauté as needed.
• Spice profile: Go Tex-Mex with coriander and oregano, or try curry powder and a touch of turmeric for a different twist.
• Sauce ideas: Drizzle with chipotle-lime yogurt, tahini-lemon sauce, or a light hot honey for sweet heat.

FAQ

Can I make this recipe ahead of time?

Yes.

Cook everything except the fresh toppings, then portion into containers. Reheat and add avocado, herbs, and lime just before serving.

How do I keep the sweet potatoes from getting soggy?

Let them cool slightly before storing, and keep them in a separate container. Reheat uncovered so steam can escape, which helps keep edges a bit crisp.

Is there a dairy-free option for the creamy topping?

Use a dairy-free yogurt or a drizzle of tahini sauce.

Both add creaminess without dairy.

What percentage of lean turkey should I use?

93% lean is a great middle ground. It stays juicy while keeping calories reasonable. If you use 99% lean, add a teaspoon more olive oil or an extra splash of broth.

Can I make it spicier?

Absolutely.

Increase the chili powder, add more red pepper flakes, or stir in a chopped chipotle in adobo during the simmer step.

How can I add more protein?

Add a can of drained black beans to the turkey mixture, or top the bowl with a fried or poached egg. You can also serve over quinoa for an extra boost.

In Conclusion

These Ground Turkey Sweet Potato Protein Bowls are simple, flexible, and truly satisfying. With a short ingredient list and a few smart steps, you get a meal that’s ready for busy weeks and hungry appetites.

Keep the core formula, then riff with your favorite veggies and sauces. It’s a dependable bowl you’ll want in your regular rotation.