Turkey Meatball Sweet Potato Bowl is a hearty, balanced meal with tender meatballs, roasted vegetables, quinoa, and a creamy garlic yogurt sauce.
The sweet potatoes add a touch of sweetness, while Parmesan, garlic, and Italian seasoning give the turkey meatballs plenty of savory flavor.
Each bowl also has broccoli, tomatoes, and fresh spinach, so you get a satisfying mix of warm roasted ingredients and crisp vegetables.
The cool yogurt sauce ties everything together with lemon, dill, and garlic.
With 37 grams of protein per serving, this high-protein dinner will keep you full without feeling too heavy.
It’s also a great choice for meal prep. Store the ingredients separately, warm the cooked components when you’re ready to eat, and add the fresh vegetables and sauce at the end. You’ll have a colorful, filling lunch or dinner ready for a busy day.
Why You’ll Love This Turkey Meatball Sweet Potato Bowl
High in Protein
Each serving has 37 grams of protein from the turkey meatballs, quinoa, Greek yogurt, and Parmesan cheese.
Full of Vegetables
Sweet potatoes, broccoli, tomatoes, and spinach add color, texture, and 9 grams of fiber per serving.
Meal Prep Friendly
Prepare the meatballs, roasted vegetables, quinoa, and sauce ahead of time. Store the fresh vegetables separately until you assemble the bowls.
Everything Roasts on One Pan
The meatballs, sweet potatoes, and broccoli share one baking sheet, which keeps cleanup manageable.
Creamy Homemade Sauce
Greek yogurt makes the garlic sauce creamy while lemon juice, dill, and garlic add a cool, tangy finish.
Ingredient Substitutions
Ground Turkey
Use lean ground chicken in place of the ground turkey.
Whole Wheat Breadcrumbs
Regular breadcrumbs or whole wheat panko can replace the whole wheat breadcrumbs.
Quinoa
Use cooked brown rice, farro, or couscous if you don’t have quinoa.
Baby Spinach
Chopped kale, arugula, or mixed greens can replace the spinach.
Broccoli
Use cauliflower florets or trimmed green beans in place of the broccoli.
Greek Yogurt
Plain skyr or a thicker plain yogurt can replace the nonfat Greek yogurt.
Parmesan Cheese
Finely grated Pecorino Romano can replace the Parmesan.
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Turkey Meatball Sweet Potato Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cut into ½-inch cubes
- 2 teaspoon olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Turkey Meatballs:
- 1 pound 93% lean ground turkey
- 1 large egg
- ⅓ cup whole wheat breadcrumbs
- 2 tablespoon grated parmesan cheese
- 2 tablespoon fresh parsley finely chopped
- 2 cloves garlic minced
- 1 teaspoon Italian seasonings
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the Bowls:
- 2 cups cooked quinoa
- 2 cups broccoli florets
- 1 cup grape tomatoes halved
- 2 cups fresh baby spinach
For the Creamy Garlic Yogurt Sauce:
- ¾ cup plain nonfat greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 clove garlic minced
- ¼ teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Place the sweet potatoes on one side of the prepared baking sheet.
- Add the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss until the sweet potatoes are evenly coated.
- In a large mixing bowl, add the ground turkey, egg, breadcrumbs, Parmesan cheese, parsley, garlic, Italian seasoning, onion powder, salt, and black pepper. Mix until combined. Do not overmix.
- Shape the turkey mixture into approximately 16 meatballs. Place the meatballs on the open side of the baking sheet.
- Bake for 15 minutes.
- Remove the baking sheet from the oven. Turn the sweet potatoes and meatballs.
- Add the broccoli to the baking sheet.
- Bake for another 10 to 15 minutes, or until the sweet potatoes are tender and the meatballs reach an internal temperature of 165°F.
- In a small bowl, add the Greek yogurt, lemon juice, water, garlic, dill, salt, and black pepper. Using a wire whisk, mix until smooth.
- Divide the quinoa and spinach among 4 bowls. Add the roasted sweet potatoes, broccoli, tomatoes, and turkey meatballs.
- Drizzle the creamy garlic yogurt sauce over each bowl.
Notes
Tips and Tricks
Wet your hands – Lightly dampen your hands before shaping the meatballs to keep the mixture from sticking. Keep the meatballs similar in size – Evenly sized meatballs will finish cooking at about the same time. Avoid packing the meatballs tightly – Gently shape the mixture so the cooked meatballs stay tender.Storing and Reheating
Store the components separately – Refrigerate the meatballs, quinoa, roasted vegetables, fresh vegetables, and sauce in separate airtight containers for up to 4 days. Reheat in the microwave – Place the meatballs, quinoa, sweet potatoes, and broccoli in a microwave-safe dish. Heat in 30-second intervals until warm. Add fresh ingredients afterward – Add the spinach, tomatoes, and yogurt sauce after reheating so they stay fresh.Nutrition
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