Mediterranean Maple-Cinnamon Caramelized Butternut Squash, Sweet Potato, Carrots & Brussels Sprouts with Quinoa, Ground Turkey & Goat Cheese

This recipe brings together warm roasted vegetables, savory ground turkey and fluffy quinoa for a bowl that feels comforting and still fresh. The vegetables roast with maple, cinnamon and olive oil, which gives them a caramelized exterior and a soft center. The turkey cooks with garlic, paprika and herbs, adding protein and a little smokiness that balances the sweetness of the vegetables. A spoonful of creamy goat cheese ties everything together with tang and richness. It makes a hearty lunch, a simple dinner or a meal-prep option that reheats well. It has Mediterranean ingredients like olive oil, herbs, lemon and goat cheese, mixed with the cozy fall flavors of maple and cinnamon.

Time

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 4

Ingredients

For the roasted vegetables

2 cups butternut squash, cubed

1 medium sweet potato, peeled and cubed

2 large carrots, sliced

2 cups Brussels sprouts, halved

3 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon cinnamon

Salt and black pepper to taste

For the turkey and quinoa

1 pound ground turkey

1 cup dry quinoa, rinsed

2 cups broth or water

1 small onion, diced

3 garlic cloves, minced

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon cumin

Salt and pepper to taste

2 tablespoons lemon juice

For serving

⅓ cup crumbled goat cheese

Fresh parsley or mint

Extra lemon wedges

Instructions

Preheat the oven to 425°F (220°C). Line a large baking tray with parchment.

Add the squash, sweet potatoes, carrots and Brussels sprouts to the tray.

Drizzle olive oil and maple syrup over the vegetables.

Sprinkle cinnamon, salt and pepper, then toss well to coat.

Spread the vegetables in a single layer and roast for 30–40 minutes, stirring once halfway.

While they roast, cook the quinoa. Add quinoa and broth to a pot, bring to a boil, then lower the heat. Cover and simmer for 15 minutes.

Fluff the quinoa with a fork and set aside.

Heat a skillet with a drizzle of olive oil and add the onion. Cook until soft.

Add the turkey, garlic, paprika, oregano, cumin, salt and pepper. Cook until browned, then stir in lemon juice.

Build your bowls with quinoa at the bottom, turkey on top and roasted vegetables. Finish with goat cheese and herbs.

Tips

Cut vegetables into even sizes so they roast at the same speed.

Don’t overcrowd the tray or the vegetables will steam instead of caramelizing.

Maple syrup browns quickly, so check the vegetables in the last 10 minutes.

Cinnamon adds warmth, but you can start with less if you prefer a milder flavor.

Ground turkey tastes better when browned well; let it sit in the pan for a moment before stirring.

Quinoa cooks best when rinsed to remove bitterness.

For extra flavor, cook the quinoa in vegetable or chicken broth.

Add lemon at the end of cooking the turkey to brighten the dish.

Let the roasted vegetables cool slightly before assembling bowls so they don’t melt the goat cheese instantly.

If meal-prepping, store the goat cheese separately and add it before serving.

Variations

Use ground chicken or lean beef instead of turkey.

Swap goat cheese for feta, ricotta or parmesan.

Add chickpeas or white beans for extra protein.

Replace quinoa with couscous, brown rice or bulgur.

Add roasted red peppers for color and sweetness.

Add a drizzle of balsamic glaze for extra depth.

Mix in spinach or arugula for a fresh, peppery note.

Add toasted walnuts or almonds for crunch.

Replace maple syrup with honey if you prefer.

Add a pinch of chili flakes if you want some heat.

Q&A

Can I prep this ahead?
Yes. It keeps well for 3–4 days in the fridge.

Can I freeze it?
The turkey and quinoa freeze well. The vegetables freeze okay but lose some firmness.

Can I use frozen vegetables?
Fresh works best, but frozen can be roasted straight from the freezer.

Can I skip the meat?
Yes. Add more quinoa or chickpeas for a vegetarian version.

What can I use instead of goat cheese?
Feta or a soft cream cheese works.

Can I add sauce?
A lemon-tahini drizzle or yogurt sauce works great.

Can I make it spicier?
Add chili flakes or smoked paprika.

How do I keep quinoa fluffy?
Use the correct water ratio and let it steam covered for a few minutes after cooking.

Why didn’t my vegetables brown?
The tray was crowded or oven temperature was too low.

Can I air-fry the vegetables?
Yes. Cook at 380°F for about 15–20 minutes, shaking halfway.

Nutrition

(Approx. per serving)

Calories: 520

Protein: 34 g

Carbs: 60 g

Fat: 18 g

Fiber: 9 g

Sugar: 12 g

Conclusion

This bowl brings together many satisfying textures and flavors. The vegetables turn sweet and caramelized in the oven, while the turkey adds savory balance. The quinoa keeps things light and filling at the same time. The goat cheese gives every bite a creamy contrast. It’s a flexible recipe that works for weeknights, meal prep or a warm weekend lunch. You can swap ingredients to fit your mood and still end up with something comforting and full of flavor. If you want, I can turn this into a sheet-pan version or a vegetarian version with lentils or chickpeas.