Veggie & Turkey Buddha Bowl
A balanced and colorful meal featuring nutty quinoa, sweet roasted veggies, lean turkey, and a simple tahini-lemon drizzle, perfect for meal prep or a family dinner.
Ingredients
Main Ingredients
- 1 lb lean ground turkey (93% lean) Approximately 450 g
- 1 cup dry quinoa (uncooked) About 3 cups cooked, approximately 170 g
- 2 medium sweet potatoes (diced) About 2 cups, approximately 300 g
- 2 cups broccoli florets Approximately 200 g
- 1 medium red bell pepper (sliced) About 1 cup, approximately 150 g
- 1 medium zucchini (sliced) About 1½ cups, approximately 180 g
Seasoning and Sauce
- 2 tbsp olive oil (divided) Approximately 30 ml
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¾ tsp salt (divided)
- ½ tsp black pepper
- 3 tbsp tahini Approximately 45 g
- 2 tbsp fresh lemon juice Approximately 30 ml
- 2-4 tbsp water (for thinning sauce) Approximately 30-60 ml depending on desired consistency
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Spread diced sweet potatoes, broccoli florets, sliced red bell pepper, and sliced zucchini evenly on the baking sheet.
- Drizzle vegetables with 1 tablespoon olive oil. Sprinkle garlic powder, smoked paprika, ½ teaspoon salt, and black pepper. Toss to coat.
- Roast for 25–30 minutes, flipping once halfway, until vegetables are tender and lightly browned.
- While veggies roast, rinse quinoa under cold water. Cook according to package instructions (about 15 minutes) until fluffy; set aside and keep warm.
- Heat a nonstick skillet over medium heat and add remaining 1 tablespoon olive oil.
- Add ground turkey and break apart with a spoon. Season with remaining ¼ teaspoon salt. Cook 6–8 minutes until fully cooked and lightly browned. Drain any excess liquid if needed.
- Make the sauce: whisk tahini and lemon juice together in a small bowl. Add water one tablespoon at a time until the sauce is smooth and pourable (2–4 tbsp depending on desired consistency).
Assembly
- Divide quinoa evenly among four bowls. Top with roasted vegetables and cooked turkey. Drizzle with tahini sauce. Serve immediately.
Notes
Swap ground turkey for ground chicken, lean beef, or crumbled firm tofu for a vegetarian option. Use brown rice or farro instead of quinoa for a heartier grain. If tahini is unavailable, plain Greek yogurt with lemon makes a tangy alternative.