High-Protein Cranberry Turkey Grain Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: High-Protein
Ingredients
- 2 cups cooked turkey breast, shredded or cubed
- 1 cup dry quinoa (or farro)
- 2 cups water or low-sodium chicken broth
- 1 large sweet potato, peeled and cubed
- 1 tablespoon olive oil
- 2 cups baby kale or spinach
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- 1/4 cup crumbled feta cheese
- 1/4 cup balsamic vinaigrette or lemon-tahini dressing
- Salt and black pepper to taste
Instructions
- Step 1: Cook the Grains
In a medium saucepan, combine the quinoa and water or broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes or until the liquid is fully absorbed. Fluff the grains with a fork and set aside.
- Step 2: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until they are tender and slightly browned on the edges.
- Step 3: Warm the Turkey
If you are using leftover turkey, lightly warm it in a skillet over medium heat with a splash of water or broth to keep it moist. If you are using fresh turkey, ensure it is fully cooked and seasoned to your preference.
- Step 4: Prepare the Greens
Place the baby kale or spinach in a large mixing bowl. If using kale, you can massage it with a tiny bit of olive oil for a minute to soften the texture and make it easier to digest.
- Step 5: Assemble the Grain Bowls
Divide the cooked quinoa among four bowls. Top each bowl with a portion of the greens, roasted sweet potatoes, and turkey. Sprinkle the dried cranberries, chopped walnuts, and feta cheese evenly over the top.
- Step 6: Dress and Serve
Drizzle your favorite balsamic vinaigrette or a lemon-tahini dressing over each bowl. Season with an extra pinch of black pepper if desired, and serve immediately.