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The classic bodybuilder lunch box for a reason. Turkey and sweet potato deliver the exact carb-to-protein ratio you want before hitting the gym.
Preheat the oven to 400°F. Peel sweet potatoes and cut into 3/4-inch cubes for even roasting.
Toss cubed sweet potatoes and broccoli florets in 1 tbsp olive oil, smoked paprika, garlic powder, half the salt, and spread in a single layer on a baking sheet.
Roast sweet potatoes and broccoli for 20–22 minutes, stirring halfway, until sweet potatoes are just fork-tender and edges are golden.
While vegetables are roasting, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add ground turkey, breaking it apart; cook 6–8 minutes until fully browned with no pink remaining.
Season turkey with remaining salt, black pepper, and diced red bell pepper; sauté 2–3 minutes until the pepper starts to soften but still crisp.
Portion roasted vegetables and turkey mixture into 4 meal prep bowls, letting ingredients cool slightly before sealing lids to prevent excess steam.
