Turkey, Quinoa & Roasted Veg Power Bowl

by Keane Morse-15 July 2026Easy

Servings2

A high-protein, seed-oil-free lunch bowl with lean turkey, fluffy quinoa, and a rainbow of roasted vegetables, finished with a garlicky yogurt-lemon sauce. Great post-session meal with balanced carbs and plenty of micronutrients.

Method

0
Rinse the quinoa under cold water. Add the quinoa and water to a small pot, bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
1
Preheat the oven to 200C. Line a baking tray with baking paper.
2
Slice the turkey breast into thin strips. In a bowl, mix 1 tbsp olive oil, paprika, ground cumin, dried oregano, 0.5 tsp salt and 0.25 tsp black pepper. Add the turkey strips and toss to coat. Set aside to marinate while preparing the vegetables.
3
Halve the cherry tomatoes. Cut the broccoli into small florets. Slice the red bell pepper and zucchini into bite-size strips.
4
On the lined baking tray, spread the cherry tomatoes, broccoli, bell pepper, zucchini and cooked chickpeas. Drizzle with 1 tbsp olive oil, then sprinkle with garlic powder, 0.5 tsp salt and 0.25 tsp black pepper. Toss to coat and spread in an even layer.
5
Add the marinated turkey strips on a separate section of the same tray, keeping them in a single layer.
6
Roast in the oven for 15 to 18 minutes, stirring the vegetables once halfway, until the turkey is cooked through and the vegetables are tender and slightly browned at the edges. If needed, remove the turkey earlier if it cooks faster and let the vegetables finish roasting.
7
While the tray is in the oven, make the yogurt sauce. Finely chop the garlic, parsley and basil. In a small bowl, combine the Greek yogurt, lemon juice, chopped garlic, parsley, basil, 0.25 tsp salt and 0.25 tsp black pepper. Stir until smooth and set aside.
8
Slice the avocado into thin wedges. Peel the orange and separate into segments.
9
To assemble each bowl, add half of the cooked quinoa to each serving bowl. Top with half of the roasted vegetables and chickpeas, and half of the turkey strips.
10
Add avocado slices to each bowl and spoon the yogurt-lemon sauce over the turkey and vegetables.
11
Serve each bowl with orange segments on the side or on top for a fresh, sweet contrast.