Turkey Quinoa Bowl

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Rinse the quinoa well under cold water. Cut the broccoli into small florets, slice the carrot, and slice the turkey into bite-size strips so everything cooks quickly and evenly.

   120 g quinoa, rinsed200 g broccoli, cut into small florets150 g carrot, sliced on the diagonal300 g turkey breast fillet, sliced into bite-size strips
2. 2

   Cook the quinoa: combine the quinoa, water, and salt in a small saucepan. Bring to a boil, cover, reduce to the lowest heat, and cook for 12 minutes until the water is absorbed. Turn off the heat and let it stand, covered, for 5 minutes; this resting time finishes the steaming and keeps the grains fluffy.

   120 g quinoa, rinsed240 ml water1/4 tsp fine salt
3. 3

   Roast the vegetables: toss the broccoli and carrot with olive oil, salt, and pepper on a tray. Spread them in a single layer so they roast rather than steam. Roast for 14-16 minutes, stirring once halfway, until the edges are lightly browned and the carrots are tender-crisp.

   200 g broccoli, cut into small florets150 g carrot, sliced on the diagonal1 tbsp olive oil1/4 tsp fine salt1/8 tsp black pepper
4. 4

   While the vegetables roast, season the turkey with olive oil, grated garlic, salt, pepper, and smoked paprika. Heat a large frying pan over medium-high heat and cook the turkey for 5-7 minutes, stirring occasionally, until just cooked through and lightly golden. The pieces should be opaque all the way through; avoid overcooking so the meat stays juicy.

   300 g turkey breast fillet, sliced into bite-size strips2 tsp olive oil2 cloves garlic, finely grated1/2 tsp fine salt1/4 tsp black pepper1/2 tsp smoked paprika
5. 5

   Make the dressing: mash or blend the avocado with tahini, lemon juice, 30 ml water, garlic, salt, and pepper until smooth. Add a little more water as needed until it becomes thick but pourable. Taste and adjust with more lemon for brightness if you like.

   100 g ripe avocado30 g tahini30 ml lemon juice30-45 ml water1 small clove garlic, finely grated1/4 tsp fine salt1 pinch black pepper
6. 6

   Fluff the quinoa with a fork. Divide the baby spinach between 2 bowls, then top with the quinoa, roasted vegetables, and turkey. Spoon over the avocado tahini dressing and serve with lemon wedges for squeezing at the table.

   40 g baby spinach2 wedges lemon wedges

Origin & History

Power bowls are a modern American meal format built around grains, lean protein, vegetables, and a flavorful dressing. This version reflects contemporary healthy-casual cooking, combining roasted vegetables, quinoa, and a creamy tahini-avocado sauce inspired by broadly Mediterranean and Californian pantry staples.