As someone who’s passionate about functional nutrition, I’m pretty selective about what goes on my plate. Beef is typically my go-to because it makes me feel amazing, but variety keeps things interesting and my body thriving. After last week’s surprisingly successful ground turkey recipe, I figured why not keep it going? So this week, I created a Mediterranean-inspired turkey and sweet potato meal prep that genuinely exceeded my expectations. Even though ground turkey isn’t usually at the top of my list, adding flavorful spices, quinoa for some satisfying texture, and roasted sweet potatoes for natural sweetness completely changed my mind.
5 lbs organic ground turkey (Whole Foods)
5 small sweet potatoes, diced
1 cup Ancient Harvest Quinoa
1 cup water
1 cup Porter Road Bone Broth – Their Roast Beef Flavor
1 package Olivia’s Organic Baby Spinach
1 container cherry tomatoes, halved
1 container Divina pitted Kalamata olives, sliced
1 can Native Forest quartered artichokes
¾ cup crumbled organic feta cheese
3 tbsp Graza olive oil (divided)
1 ½ tbsp dried oregano
1 ½ tsp smoked paprika
1 ½ tsp ground cumin
1 ½ tsp red pepper flakes (adjust to your preference)
Salt & black pepper to taste
Cook the Quinoa: Rinse quinoa, then cook it using half water and half bone broth for extra nutrients and flavor.
Roast the Sweet Potatoes: Toss diced sweet potatoes with 1 tbsp Graza olive oil, salt, and pepper. Roast at 400°F for about 25-30 minutes, flipping halfway through.
Cook the Turkey: In a large skillet, heat another tbsp of Graza olive oil. Add ground turkey and season with oregano, smoked paprika, cumin, red pepper flakes, salt, and pepper. Cook until browned (around 10-12 minutes).
Sauté the Veggies: In the same skillet, use the remaining olive oil to sauté cherry tomatoes, olives, and artichokes until tomatoes soften (about 3-5 minutes).
Wilt the Spinach: Add baby spinach to the skillet and cook until just wilted, about 1-2 minutes.
Meal Prep Assembly: Divide quinoa, sweet potatoes, turkey, and sautéed veggies evenly into 14 containers. Top each serving with organic feta cheese.
Calories: 368 cal
Protein: 34g
Carbohydrates: 25g
Fats: 16g
Fiber: 5g
Every ingredient in this meal has a specific purpose based on my functional nutrition approach:
Organic Ground Turkey: Lean protein that supports muscle repair, boosts metabolism, and provides essential B vitamins.
Sweet Potatoes: Complex carbs high in fiber and beta-carotene, helping maintain stable blood sugar and support immune health.
Quinoa: A complete protein containing all essential amino acids, ideal for sustained energy, digestion, and keeping blood sugar balanced.
Graza Olive Oil: Provides healthy monounsaturated fats, crucial for hormone production, nutrient absorption, and keeping me satiated.
Organic Feta Cheese: Offers probiotics beneficial for gut health, calcium for strong bones, and adds a flavorful punch.
Olivia’s Organic Baby Spinach: Rich in iron, magnesium, and antioxidants, promoting good digestion, muscle relaxation, and reducing inflammation.
Divina Kalamata Olives: Full of healthy fats and antioxidants, reducing inflammation and supporting heart health.
Native Forest Artichokes: Packed with prebiotic fiber that nourishes gut bacteria, promoting digestive health and detoxification.
Cherry Tomatoes: Provide lycopene, a powerful antioxidant supporting cardiovascular health and reducing inflammation.
Porter Road Bone Broth: Rich in collagen, amino acids, and minerals, strengthening gut lining, joints, and immune function.
Switching things up occasionally helps me discover meals that I genuinely enjoy while also supporting my overall health. This Mediterranean-inspired meal prep reminded me that nutritious food can absolutely taste great and be easy to prepare. It’s definitely earned a permanent spot in my rotation, and now I’m even more excited to experiment with proteins like bison or venison.
Kelly | KBalanced
