---
title: "High-Protein Thanksgiving Turkey Meal Prep Bowls"
description: "Make these thanksgiving turkey meal prep bowls protein-packed for the week ahead. Juicy turkey, quinoa, sweet potato, and gravy in every container."
url: https://dailyrecipesworld.com/healthy-recipes/high-protein-thanksgiving-turkey-meal-prep-bowls/
type: recipe
category: "Healthy Recipes"
published: 2026-09-17
updated: 2026-09-17
author: Amelia
image: https://dailyrecipesworld.com/uploads/2026/09/high-protein-thanksgiving-turkey-meal-prep-bowls-1410.webp
---

# High-Protein Thanksgiving Turkey Meal Prep Bowls

These high-protein Thanksgiving turkey meal prep bowls bring all the cozy holiday flavors together in one easy container you can actually look forward to eating all week. Turkey, roasted sweet potato, quinoa, and a little gravy drizzle make this the most satisfying lunch prep I have found.

- **Prep time:** 20 mins
- **Cook time:** 40 mins
- **Serves:** 4 servings

## Ingredients

- 1.5 lbs boneless turkey breast
- 1 cup quinoa, uncooked
- 2 cups low-sodium chicken broth
- 2 medium sweet potatoes, cubed
- 2 cups broccoli florets
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- 1/2 cup cranberry sauce
- 1 cup low-sodium turkey or chicken gravy

## Method

1. **Preheat and Prep.** Preheat your oven to 400 F. Line two large baking sheets with parchment paper. Pat the turkey breast dry with paper towels and set it aside while you prep everything else.
2. **Season the Turkey.** Rub the turkey breast all over with 1 tablespoon of olive oil, garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Make sure it is evenly coated on all sides.
3. **Roast the Turkey.** Place the seasoned turkey breast on one of the prepared baking sheets. Roast at 400 F for 35 to 40 minutes, or until the internal temperature reads 165 F on a meat thermometer. Remove from the oven and let it rest for at least 5 minutes before slicing.
4. **Roast the Sweet Potatoes.** Toss the cubed sweet potatoes with the remaining 1 tablespoon of olive oil, cinnamon, salt, and a little black pepper. Spread them in a single layer on the second baking sheet and roast alongside the turkey for 25 to 30 minutes, flipping once halfway through, until tender and lightly caramelized.
5. **Roast the Broccoli.** After flipping the sweet potatoes at the halfway point, push them to one side of the pan and add the broccoli florets. Season the broccoli lightly with salt and pepper and roast for the remaining 15 minutes until the edges are just starting to crisp.
6. **Cook the Quinoa.** While everything roasts, combine the quinoa and chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
7. **Slice the Turkey.** Once the turkey has rested, slice it against the grain into even pieces. Aim for about 5 to 6 ounces per serving so each bowl gets a good protein portion.
8. **Assemble the Bowls.** Divide the quinoa evenly between four meal prep containers. Layer on the roasted sweet potatoes, broccoli, and sliced turkey. Add a spoonful of cranberry sauce to each bowl. Store the gravy in four small separate containers on the side so it does not make the bowl soggy in the fridge.
9. **Store and Reheat.** Seal all containers and refrigerate for up to 4 days. To serve, microwave the main bowl for about 2 minutes, stirring halfway, then warm the gravy briefly and drizzle it on top just before eating.