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A colorful burrito bowl with roasted sweet potatoes, quinoa, ground turkey, kale, and avocado slices
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High-Protein Fall Burrito Power Bowls

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 550kcal

Ingredients

  • 1 lb lean ground turkey
  • 2 cups sweet potatoes, peeled and cubed into 1/2-inch pieces
  • 1 cup dry quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups kale , stems removed and finely chopped
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 cup plain non-fat Greek yogurt
  • 1 avocado , sliced
  • 0.25 cup roasted pepitas
  • Kosher salt and black pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
  • On a large rimmed baking sheet, toss cubed sweet potatoes with 0.5 tablespoons of olive oil, salt, and pepper.
  • Roast sweet potatoes for 25 minutes or until fork-tender and slightly caramelized.
  • In a medium saucepan, combine quinoa and water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
  • While quinoa and potatoes cook, heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.
  • Add ground turkey to the skillet and cook until browned, breaking it into small crumbles.
  • Stir in chili powder, cumin, garlic powder, and smoked paprika. Season with salt and pepper.
  • Add black beans and chopped kale to the skillet. Cook for 3-4 minutes until kale is wilted and beans are heated through.
  • To assemble, divide cooked quinoa among four bowls.
  • Top each bowl with a portion of the turkey and bean mixture, roasted sweet potatoes, avocado slices, and pepitas.
  • Finish each bowl with a dollop of Greek yogurt as a high-protein sour cream substitute.