# Components:
→ Protein
01 - 1 pound ground turkey
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon chili flakes
08 - Salt and freshly ground black pepper to taste
→ Vegetables
09 - 1 medium red bell pepper, diced
10 - 1 medium zucchini, diced
11 - 1 medium red onion, diced
12 - 1 cup cherry tomatoes, halved
13 - 2 cups broccoli florets
14 - 1 tablespoon olive oil
15 - Salt and pepper to taste
→ Grains
16 - 1 cup brown rice or quinoa, uncooked
17 - 2 cups water or low-sodium chicken broth
18 - Pinch of salt
→ Garnish
19 - 1/4 cup fresh cilantro or parsley, chopped
20 - 1/2 avocado, sliced
21 - Lime wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with 1 tablespoon olive oil, salt, and pepper. Spread evenly on prepared baking sheet.
03 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Rinse rice or quinoa under cold water. In a saucepan, combine grains, water or broth, and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 to 20 minutes for rice or 12 to 15 minutes for quinoa, until liquid is absorbed. Fluff with a fork.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it up with a spatula as it cooks.
06 - Sprinkle smoked paprika, cumin, garlic powder, onion powder, chili flakes, salt, and pepper over turkey. Stir well and cook for 6 to 8 minutes until turkey is browned and cooked through.
07 - Divide grains among four bowls. Top each with a portion of seasoned turkey and roasted vegetables.
08 - Top each bowl with fresh cilantro or parsley, avocado slices, and a lime wedge if desired.
