Name: Harissa Roasted Turkey & Lentil Meal Prep Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 bowls
Ingredients: 1 cup (240 ml) French green lentils, rinsed; 3 cups (720 ml) water; 1 1/2 lb (680 g) turkey tenderloin; 2 tablespoons (30 ml) harissa paste; 2 tablespoons (30 ml) olive oil, divided; 1 1/4 teaspoons (6 ml) kosher salt, divided; 1 lb (455 g) carrots, cut into sticks; 1 teaspoon (5 ml) ground cumin; 1 tablespoon (15 ml) lemon juice; 2 tablespoons (30 ml) fresh flat-leaf parsley, chopped

Harissa Roasted Turkey & Lentil Meal Prep Bowl

Roasted harissa turkey tenderloin with carrots over cumin-seasoned French lentils.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

30 min

Total

45 min

Makes

4 bowls

Turkey tenderloin is very lean, so a harissa rub with olive oil protects it in the oven. Roasting whole and slicing after resting keeps it juicy.

Why this recipe works

Roasting the tenderloin whole and slicing it after resting keeps lean meat moist. Seasoning the lentils while warm helps them absorb flavor.

Ingredient notes

Turkey tenderloins are usually 3/4 to 1 pound each; two fit on a standard sheet pan.

Common mistakes

Slicing the turkey right out of the oven.
Overcooking the lentils.

What to serve with it

A spoonful of yogurt or tahini.

Meal prep

Lasts 4 days.

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Cooking tips

Use a thermometer; lean turkey dries quickly when overcooked. Slice the turkey thin for reheating.

Swaps and variations

Use chicken breast. Use sweet potatoes instead of carrots.

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).

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