I love beef, but I also know variety is important for balanced nutrition. So, I decided to switch things up with this sweet potato and ground turkey meal prep.
Ground turkey on its own isn’t my favorite, but with the right seasoning, quinoa for texture, and roasted sweet potatoes for natural sweetness, it actually works.
Meal prep is essential for my busy schedule. Having healthy, ready-to-go meals keeps me on track without the stress of cooking every day. This dish is high in protein, packed with whole-food ingredients, and easy to make—perfect for staying fueled without overthinking it.
4 lbs ground turkey
4 small red sweet potatoes, diced
2 red bell peppers, diced
1 cup Ancient Harvest quinoa (uncooked)
1 whole package of Olivia’s baby arugula or baby spinach (No chopping! Last week was baby spinach, this time I grabbed baby arugula—depends on what flavor I’m in the mood for.)
3 tbsp Graza olive oil (Shoutout to my best friend Sarah for this discovery—I’m obsessed! Graza is such a good brand.)
1½ tsp sea salt
½ tsp black pepper
1 tsp cinnamon
1 tsp hot or smoked paprika
1 tsp turmeric
1 tsp ground ginger
1 tsp cumin
1 tsp red pepper flakes (adjust for heat)
3 tbsp coconut aminos (optional)
3 tbsp fresh lemon juice
Cook 1 cup of quinoa with 2 cups water (or 1 cup water + 1 cup bone broth if you have it) according to package instructions.
Preheat oven to 400°F.
On a baking sheet, toss sweet potatoes and bell pepper with 1 tbsp Graza olive oil, cinnamon, salt, pepper, and hot or smoked paprika.
Spread evenly and roast for 20-25 minutes, flipping halfway through.
Heat 2 tbsp Graza olive oil in a large skillet over medium heat.
Add ground turkey and cook until browned, breaking it up as it cooks.
Stir in turmeric, ginger, cumin, smoked paprika, and red pepper flakes.
Add coconut aminos (if using) and baby arugula or baby spinach.
Cook until the greens wilt, then finish with fresh lemon juice.
Mix the cooked quinoa into the turkey mixture—this helps improve the texture and makes it more enjoyable to eat. Then, divide the turkey-quinoa mixture and roasted veggies into 12 meal prep containers.
Let cool before sealing and storing in the fridge.
Ground Turkey: A lean, high-protein option that supports muscle recovery and energy production.
Sweet Potatoes: A slow-digesting carb loaded with fiber and vitamin A to support immune health and sustained energy.
Quinoa: A complete protein that adds texture, fiber, and essential amino acids to keep blood sugar stable.
Arugula or Spinach: Greens for extra micronutrients, folate, and iron—super easy to add without much effort.
Spices (Turmeric, Ginger, Cinnamon, Paprika): Anti-inflammatory powerhouses that support digestion, circulation, and recovery.
Olive Oil: A source of healthy fats that helps with nutrient absorption and keeps you full longer.
Coconut Aminos & Lemon Juice: Adds depth of flavor while supporting digestion—no bland turkey here!
Calories: 420
Protein: 41g
Carbohydrates: 17g
Fats: 21g
This meal is simple, balanced, and keeps me feeling good. It’s an easy way to switch things up from my usual beef-heavy meals while still keeping everything nutrient-dense. The spices bring out the natural sweetness of the potatoes, and the quinoa helps the turkey stay tender and flavorful. If you’re looking for an easy, nutritious meal prep option, this is one to try!
Kelly | KBalanced
