Looking for a satisfying, colorful, and make-ahead lunch that keeps you energized all week long? These Mediterranean Turkey Meatball & Quinoa Bowls have you covered. They’re packed with protein, fiber, and bright Mediterranean flavors that feel as good as they taste.

The combination of roasted vegetables, tender turkey meatballs, and a tangy lemon-tahini drizzle creates a meal that’s both comforting and refreshing. It’s a wholesome twist on traditional Mediterranean fare that fits seamlessly into your meal-prep routine.

Whether you’re planning lunches for the week or a nourishing dinner, this recipe brings balance and flavor to every bite.

Ingredients

• 500g ground turkey
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 15g fresh parsley, chopped
• 2 tablespoons olive oil, divided
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 200g cherry tomatoes
• 200g quinoa
• 400ml water or vegetable broth
• 60ml tahini
• 60ml fresh lemon juice
• 60ml water, for the dressing
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a large baking sheet, toss the chopped bell pepper, zucchini, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.
2. In a mixing bowl, combine the ground turkey, onion, 1 minced garlic clove, cumin, paprika, oregano, parsley, salt, and pepper. Mix gently and form into 16-20 small meatballs.
3. Arrange the meatballs on the baking sheet alongside the vegetables. Drizzle with the remaining olive oil. Roast for 20-25 minutes, or until vegetables are tender and meatballs are cooked through and golden.
4. While everything roasts, rinse the quinoa. In a medium saucepan, bring 400ml of water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork.
5. To make the dressing, whisk together the tahini, lemon juice, the remaining minced garlic clove, and a pinch of salt in a small bowl. Slowly whisk in 60ml of water until you reach a smooth, pourable consistency.
6. For meal prep, divide the cooked quinoa, roasted vegetables, and turkey meatballs evenly among 4 airtight containers. Store the dressing separately and drizzle over before serving.

Tips & Substitutions

• Make it vegetarian: Swap the turkey for chickpeas or lentil patties for a plant-based option.
• Add extra crunch: Top with toasted pine nuts or slivered almonds before serving.
• Flavor boost: Add a pinch of chili flakes or a drizzle of pomegranate molasses for a sweet-heat contrast.

Nutrition

Total calories (per batch): 2380 kcal

• Fat: 122g
• Carbohydrates: 184g
• Fiber: 36g
• Protein: 148g