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Turkey Quinoa Bowl

Here is a delicious twist for you all to enjoy with all those turkey leftovers from Thanksgiving!



  • 1.25 lbs. turkey cutlets
  • salt and pepper
  • 1 1/2 tsp dried rosemary
  • 1 1/2 tsp dried thyme

Sweet Potatoes

  • 3 cups diced sweet potatoes
  • 1 tsp extra virgin olive oil
  • salt and pepper


  • 2 cups chicken, turkey, or vegetable stock
  • 1 Cup quinoa

Cranberry Sauce

  • 1/2 Cup water
  • 1/2 Cup granulated sugar
  • 1 1/2 Cups fresh cranberries


  • 2 Cups chopped romaine lettuce
  • Toppings on preference


  1. Preheat your oven to 350°F.
  2. Bring 2 Cups of chicken, turkey, or vegetable stock to a boil in a medium saucepan.
  3. Season the turkey cutlets with salt, pepper, thyme, and rosemary. Place on a baking sheet and bake until cook through, about 25-30 minutes.
  4. Toss the diced sweet potatoes in the olive oil. Spread on a baking sheet and season with salt and pepper. Place in the oven with the turkey for 20-25 minutes, or until fork tender.
  5. Once the stock is boiling, add the quinoa, cover, and reduce the heat. Simmer or about 15 minutes until the water is absorbed and the quinoa is done.
  6. While the turkey, sweet potatoes, and quinoa are cooking, make the cranberry sauce by adding the water and sugar to a small saucepan over medium-high heat. Add the cranberries and lower the heat to boil gently for about 10-12 minutes, stirring often.
  7. Once everything is done cooking, you can serve the bowls hot, or let the ingredients cool down some before putting the bowls together.
  8. Assemble these bowls by dividing the turkey, sweet potatoes, quinoa, and lettuce into 4 equal portions. Top with about 1/4 Cup of cranberry sauce and any other additional toppings of your choice

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