This Southwest Turkey & Butternut Squash Bowl is an easy, protein-packed dinner loaded with bold flavors and wholesome ingredients. Seasoned ground turkey, tender roasted butternut squash, black beans, corn, avocado and fresh pico de gallo come together with a creamy lime sauce for a delicious, satisfying meal.

Perfect for busy weeknights or meal prep, these colorful bowls are easy to customize. Serve them over brown rice, quinoa or cauliflower rice for a lighter, lower-carb option.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

For the Roasted Butternut Squash

• 3 cups butternut squash, peeled and cut into ½-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For the Turkey

• 1 pound 93/7 lean ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

For the Bowls

• 2 cups cooked brown rice or quinoa
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup corn kernels, fresh, frozen or canned
• 1 cup pico de gallo
• 1 medium avocado, sliced
• 2 cups chopped romaine lettuce

For the Creamy Lime Sauce

• ½ cup plain Greek yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon finely chopped cilantro, optional
• ½ teaspoon garlic powder
• Salt, to taste
• Water, as needed to thin

Instructions

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2. Roast the squash. Toss the cubed butternut squash with olive oil, chili powder, cumin, garlic powder, salt and pepper. Spread in a single layer on the baking sheet.
3. Roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.
4. Cook the turkey. Heat a large skillet over medium heat. Add the ground turkey and diced onion. Cook for 6–8 minutes, breaking the turkey into crumbles, until the onion softens and the turkey is fully cooked.
5. Add the garlic, chili powder, cumin, smoked paprika, salt and pepper. Cook for another 1–2 minutes, stirring to combine. Add a splash of water if needed to keep the turkey moist.
6. Make the creamy lime sauce. Whisk together the Greek yogurt, lime juice, optional cilantro, garlic powder and salt. Add a little water until the sauce reaches a drizzling consistency.
7. Assemble the bowls. Divide the cooked rice, roasted butternut squash, seasoned turkey, black beans, corn, romaine, pico de gallo and avocado evenly among four bowls.
8. Drizzle with creamy lime sauce and serve immediately.

Estimated Nutrition (Per Serving)

• Calories: 575
• Protein: 37g
• Carbohydrates: 67g
• Fat: 18g
• Fiber: 13g

Nutrition estimates are based on four servings made with 93/7 ground turkey, cooked brown rice and plain nonfat Greek yogurt. Actual values vary depending on brands and portion sizes.

Tips & Variations

• Lower Carb: Swap brown rice for cauliflower rice.
• Extra Protein: Add additional lean ground turkey or increase the Greek yogurt sauce.
• Meal Prep: Store the cooked turkey, rice and roasted squash separately from the fresh toppings for up to 3–4 days in the refrigerator.
• More Heat: Add diced jalapeños, hot sauce or a pinch of cayenne pepper.
• Easy Shortcut: Use pre-cut butternut squash and store-bought pico de gallo to save time.