Southwest Turkey & Sweet Potato Bowl

 
This Southwest Turkey & Sweet Potato Bowl is bold, balanced, and built for results. Lean ground turkey brings metabolism-boosting protein, while roasted sweet potatoes deliver slow-burning carbs that keep you energized—not bloated. Bell peppers, onions, and crisp romaine pack in fiber, vitamins, and crunch, making every bite satisfying and nutrient-rich. The cumin-spiced blend adds that smoky Southwest flavor, and the avocado-lime drizzle? Game changer. Creamy, zesty, and full of healthy fats to crush cravings and support hormone health. This isn’t just another “bowl”—it’s a flavor-loaded, fat-burning, muscle-fueling meal that proves healthy can taste incredible. Simple. Satisfying. Sustainable.
 
Ingredients: Makes 2 Servings
12 oz cooked ground turkey
1 cup roasted sweet potato cubes
1 cup roasted bell peppers & onions
2 cups shredded romaine lettuce
2 Tbsp fresh salsa (divided)
1 tsp Olive Oil
½ tsp Cumin
½ tsp Garlic Powder
½ tsp Onion Powder
Salt & Pepper to taste
 
 
Avocado-Lime Drizzle
1/2 avocado (mashed)
Juice of 1 lime
1 Tbsp olive oil
Pinch salt
 
Directions
Preheat oven to 400°F (200°C). Chop sweet potatoes into cubes and slice bell peppers and onions. Spread on a sheet pan, spray lightly with olive oil spray, season with salt and pepper, and roast for 25–30 minutes until caramelized and tender.
In a skillet over medium heat, add 1 tsp olive oil, cook ground turkey with cumin, garlic powder, onion powder, salt & pepper until fully browned and cooked through (internal temp 165°F).
In a small bowl, mash avocado and mix with lime juice, olive oil, a pinch of salt, and just enough water to make it drizzle consistency.
In each bowl, add 1 cup shredded romaine, 5 oz cooked turkey, 1 cup sweet potato, ½ cup roasted peppers/onions, and 1 tbsp salsa. Drizzle with half of the avocado-lime sauce.