Zesty Citrus‑Edamame Turkey Power Bowl

Load up on lean turkey and crunchy edamame for a satisfying, high‑protein dinner that’s ready in under 30 minutes. The bright citrus tahini brings a zesty kick while keeping the dish light and refreshing. Perfect for busy weeknights or a post‑gym refuel.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb ground turkey (93% lean)
• - 1 cup shelled edamame (frozen or fresh)
• - 1 cup cherry tomatoes, halved
• - 1 cup diced cucumber
• - 2 tbsp sesame oil
• - 1 tsp smoked paprika
• - 1 tsp garlic powder
• - Salt and pepper, to taste
• - 1/2 cup plain Greek yogurt
• - 2 tbsp tahini
• - 1 tbsp freshly squeezed orange juice
• - 1 tbsp lime juice
• - 1 tsp honey
• - 1 tsp rice vinegar
• - 1 tbsp chopped fresh cilantro
• - 1 tbsp chopped scallions
• - 1 tbsp toasted sesame seeds
• - 1 cup cooked quinoa (optional for extra carbs)
• - 2 tbsp cold‑water (optional for sauce consistency)

Instructions

1. 1. Heat 1 tbsp sesame oil in a large skillet over medium‑high heat. Add ground turkey, break up with a spoon, and cook for 5‑6 minutes until browned and cooked through. Sprinkle smoked paprika, garlic powder, salt, and pepper, and stir to combine.
2. 2. While the turkey cooks, bring a small pot of water to a boil and blanch edamame for 2‑3 minutes. Drain and immediately transfer to ice water for 30 seconds, then drain again and set aside.
3. 3. In a bowl, whisk together Greek yogurt, tahini, orange juice, lime juice, honey, rice vinegar, and 2 tbsp cold‑water until smooth. If the sauce is too thick, add a splash more water until desired consistency.
4. 4. Once the turkey is fully cooked, remove from heat and fold in the blanched edamame, cherry tomatoes, and cucumber. Toss gently to combine.
5. 5. Create a serving bed by placing cooked quinoa (if using) in 2–3 bowls. Top with the turkey‑edamame mixture.
6. 6. Drizzle the citrus tahini sauce over each bowl, ensuring an even coating.
7. 7. Garnish with fresh cilantro, scallions, and toasted sesame seeds for added crunch and aroma.
8. 8. Serve immediately while hot, or let cool and refrigerate for up to 3 days for quick reheating.

Chef's Note

If you prefer a spicy edge, stir in a teaspoon of sriracha or a pinch of red pepper flakes into the sauce.

Make-Ahead Tips

The bowls can be assembled in advance and stored in airtight containers in the fridge for up to 3 days. Reheat the turkey mixture or enjoy cold for a refreshing salad‑like dish.

Substitutions

Swap ground turkey for lean ground chicken or turkey‑lean pork. Use frozen edamame or peas for a different protein boost. Substitute spinach for cucumber if you want extra greens.