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–+ servings

Chipotle‑Lime Turkey Breakfast Meal Prep Bowls (High‑Protein, Gluten‑Free, Easy)

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Servings: 4

Ingredients

Turkey

  • 1 lb lean ground turkey
  • 1 –2 tbsp adobo sauce from canned chipotles
  • 1 tbsp chipotle seasoning or 1–2 tsp chipotle powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cumin
  • ½ tsp salt + ¼ tsp pepper
  • 1 tbsp lime juice
  • 2 tbsp salsa

Sweet Potatoes

  • 2 medium sweet potatoes cut into wedges
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp chili powder
  • Salt + pepper
  • Veggies
  • 1 green bell pepper diced
  • ½ red onion diced

Eggs

  • 4 –6 eggs jammy, fried, or soft‑scrambled
  • Salt + pepper

Toppings

  • Salsa or pico
  • Fresh cilantro
  • Lime wedges
  • Optional: avocado cotija, green onion

Instructions

Roast the Sweet Potatoes

  • Preheat oven to 425°F.
  • Toss wedges with oil + seasonings.
  • Spread on a parchment‑lined sheet.
  • Roast 25–30 minutes, flipping halfway, until golden and crisp.

Cook the Chipotle‑Lime Turkey

  • Heat a skillet over medium.
  • Add turkey and break it up.
  • Season with chipotle, paprika, garlic, onion, cumin, salt, pepper.
  • Stir in adobo sauce, lime juice, and salsa.
  • Simmer 2–3 minutes until glossy and saucy.

Sauté the Veggies

  • Add diced bell pepper + red onion to a skillet with a little oil.
  • Cook 5–7 minutes until softened and lightly caramelized.

Cook the Eggs

  • Choose your style:
  • Fried eggs: Cook sunny‑side or over‑easy.
  • Scrambled: Soft scramble for meal‑prep friendly texture.