Ground Turkey Quinoa Power Bowl
If you’re looking for a quick, wholesome, and flavor-packed meal, this Ground Turkey Quinoa Power Bowl is for you! Made with protein-rich ground turkey, fiber-filled quinoa, black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and fresh cilantro, this recipe is a nourishing one-bowl wonder. It’s perfect for meal prep, weeknight dinners, or a fresh lunch that keeps you full and energized.
Why You Will Love This Recipe
Balanced and Nutritious – Packed with lean protein, healthy fats, and complex carbs.
Gluten-Free and Wholesome – A naturally nutrient-dense recipe.
Quick and Easy – Ready in under 30 minutes.
Ingredients Needed For Ground Turkey Quinoa Power Bowl
- Ground turkey is a lean source of protein that supports muscle repair and keeps you full.
- Quinoa is a complete plant-based protein rich in fiber, magnesium, and iron.
- Black Beans are High in protein and fiber, making them great for digestion and providing sustained energy.
- Corn adds natural sweetness and is a good source of antioxidants.
- Cherry Tomatoes are packed with vitamin C and lycopene for immune support.
- Avocado provides healthy fats and potassium, supporting heart health.
- Lime Juice brightens flavor and boosts vitamin C intake.
- Olive oil is a heart-healthy fat with anti-inflammatory properties.
- Cilantro adds freshness and is rich in antioxidants.
- Seasonings – I used smoked paprika, chili powder, cumin, garlic powder, black pepper, and salt.
How To Make Ground Turkey Quinoa Power Bowl
Add rinsed quinoa, water, and a pinch of salt to a pot. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff and let it cool slightly.
Heat 1 tbsp olive oil in a large skillet over medium. Add the turkey and spice mix, along with 1 tbsp of tomato paste. Cook, breaking it up until browned and cooked through, 6-8 minutes. Splash in 1-2 tbsp water and 1 tbsp lime juice to deglaze, stir, and set aside.
In a large salad bowl, add cooked quinoa, turkey, black beans, corn, avocado, tomatoes, onion, and cilantro.
Whisk together the remaining olive oil, lime juice, cumin, chili powder, smoked paprika, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss everything together until well-coated. Taste and adjust seasoning if needed.
You can serve immediately or chill in the fridge for 30 minutes to let the flavors meld. Portion into meal prep containers and store them in the refrigerator for 3-4 days. Please look at the recipe card below for a detailed recipe.
Commonly Asked Questions
Can I make this vegetarian? Yes! Simply skip the ground turkey and double the black beans for a hearty plant-based option.
How long does it last in the fridge? Stored in an airtight container, it will stay fresh for 3-4 days. Add avocado right before serving to avoid browning.
Can I use rice instead of quinoa? Absolutely! Brown rice or cauliflower rice also works well.
Can I freeze this recipe? Yes! You can freeze the cooked ground turkey, quinoa, beans, and corn mixture in an airtight container for up to 2-3 months. Just thaw it in the fridge overnight and reheat before serving.
More Salad Recipes You Will Love
Crunchy Bean Salad and Dijon Maple Dressing
Ground Turkey and Rice with Chipotle Dressing
Ground Turkey Quinoa Power Bowl
Ingredients
- 1 cup quinoa (dry)
- 2 cups water
- 1 lb (450 g) ground turkey
- 1 ½ cups canned black beans
- 1 ½ cups canned corn
- 1 cup cherry tomatoes
- 2 medium avocados
- 3 tbsp olive oil
- 0.5 oz cilantro
- ¼ cup chopped onion
- 2-3 tbsp lime juice
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp black pepper
- salt to taste
Instructions
- Add rinsed quinoa, water, and a pinch of salt to a pot. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff and let it cool slightly.
- In a small bowl, mix 1 tsp chili powder, 1 tsp cumin, ½ tbsp smoked paprika, garlic powder, salt, and 1 tsp black pepper.
- Heat 1 tbsp olive oil in a large skillet over medium. Add turkey and spice mix and 1 tbsp tomato paste. Cook, breaking it up until browned and cooked through, 6-8 minutes. Splash in 1-2 tbsp water and 1 tbsp lime juice to deglaze, stir, and set aside.
- Halve the tomatoes, finely chop the onion, dice the avocados, chop the cilantro, and drain/rinse the beans and corn.
- Whisk together the remaining olive oil, lime juice, cumin, chili powder, smoked paprika, salt, and pepper to make the dressing.
- In a large salad bowl, add cooked quinoa, turkey, black beans, corn, avocado, tomatoes, onion, and cilantro. Drizzle the dressing on and toss to coat.
- Portion into meal prep containers and store them in the refrigerator for 3-4 days.
This sounds good. If you are doing this for meal prep, would you still add the avocado when you first mix it up?
You can add the avocado when you are ready to eat.
Made this today. Delicious and everyone loved it. It’s going.into the rotation!! Thank you so much!!
Glad you loved it!