# What You Need:
→ Protein
01 - 1 lb ground turkey
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp 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 tbsp 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. Toss bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with 1 tbsp olive oil, salt, and pepper. Spread evenly on prepared baking sheet.
02 - Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
03 - Rinse rice or quinoa under cold water. In a saucepan, combine grains, water or broth, and a pinch of salt. Bring to 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.
04 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spatula. Sprinkle in smoked paprika, cumin, garlic powder, onion powder, chili flakes, salt, and pepper. Stir well and cook for 6 to 8 minutes until turkey is browned and cooked through.
05 - Divide cooked grains among four bowls. Top each with seasoned turkey and roasted vegetables.
06 - Top bowls with fresh cilantro or parsley, avocado slices, and lime wedges if desired. Serve immediately.
