Ingrédients

• 500g ground turkey
• 200g quinoa, uncooked
• 1 large sweet potato (approx. 400g), cubed
• 2 large carrots (approx. 200g), sliced
• 1 red onion, cut into wedges
• 2 cloves garlic, minced
• 400ml water or vegetable broth
• 30ml olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the cubed sweet potato, sliced carrots, and red onion wedges with half of the olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. 2.While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 400ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
3. 3.In a large skillet, heat the remaining olive oil over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 8-10 minutes).
4. 4.Drain any excess fat from the skillet. Stir in the ground cumin, smoked paprika, and ground coriander, and season with salt and pepper. Cook for another minute to toast the spices.
5. 5.Once all components are cooked, fluff the quinoa with a fork. To assemble your meal-prep containers, divide the quinoa, spiced turkey, and roasted vegetables evenly among four containers.
6. 6.Garnish with fresh parsley before sealing. Store in the refrigerator for up to 4 days. Reheat in the microwave or enjoy cold.

Informations nutritionnelles

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