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Dinner recipe · from the recipe book

Smoky Turkey and Roasted Potato Harvest Bowls

Crisp paprika-roasted potatoes and Brussels sprouts topped with savory, smoky ground turkey, sweet peppers and a bright squeeze of lemon.

Smoky Turkey and Roasted Potato Harvest Bowls

Ingredients

  • 4½ small800 gRed potatoescut into 1-inch chunks
  • 4 cups350 gBrussels sproutstrimmed and halved
  • 1¼ lb560 gGround turkey, 93% lean
  • 2 medium240 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2½ tbsp35 gOlive oil
  • 1 tbsp8 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • 1 tsp3 gGarlic powder
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment. Prepare the potatoes, Brussels sprouts, bell pepper, onion, garlic and parsley before you start cooking.
  2. On the sheet pan, toss the red potatoes and Brussels sprouts with two-thirds of the olive oil, half of the paprika, all of the garlic powder, half of the salt and half of the ground black pepper. Spread in one layer.
  3. Roast for 35 to 40 minutes, flipping halfway, until the potatoes are golden and crisp and the sprouts are browned at the edges.
  4. While the vegetables roast, warm the remaining one-third of the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 minutes until softened.
  5. Add the ground turkey to the skillet, breaking it up, and cook until browned and it reaches 165°F (74°C), about 8 minutes.
  6. Stir the garlic, the cumin, the remaining half of the paprika, the remaining half of the salt and the remaining half of the black pepper into the turkey and cook for 1 minute.
  7. Add the baby spinach to the skillet and stir until just wilted, then turn off the heat and stir in all of the lemon juice.
  8. Divide the roasted potatoes and Brussels sprouts among four bowls, spoon the turkey mixture over the top and scatter with the parsley.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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