Turkey and Roasted Sweet Potato Harvest Bowl with Toasted Almonds

Preheat your oven to 400 deg F (200 deg C). Toss cubed sweet potatoes with a tiny spritz of oil and sea salt. Roast for 20-25 minutes until the edges are caramelized and tender.

While the potatoes roast, heat a non-stick skillet over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon as it browns. Season with salt, pepper, a dash of smoked paprika, and a touch of maple syrup to hit the sugar target and glaze the meat.

Cook the turkey until it's deeply browned and crispy in spots, about 8-10 minutes.

In a large bowl, combine the warm quinoa and roasted sweet potatoes.

Fold in the browned turkey, ensuring the juices from the pan coat the grains.

To plate, heap the mixture into a wide bowl. Garnish with the toasted sliced almonds for a necessary crunch. Finish with a squeeze of fresh lemon juice to brighten the earthy sweetness of the potatoes.