Garden potato protein bowl

Let’s make it.

1. Heat the oven to 400°F, as specified in The Bowl Formula. Wash the potatoes and cut them in half. Line a baking sheet with foil.
2. Coat the potatoes with a little oil, salt, pepper and garlic powder. Arrange cut-side down for the guide’s roasted-potato method.
3. Roast for about 35–40 minutes, until golden and easily pierced with a fork. The video gives a wider 30–45 minute range and turns the potatoes during cooking, so check tenderness rather than relying only on the clock.
4. While the potatoes roast, warm a little oil in a skillet. Add the ground turkey and season with salt, pepper, garlic powder and paprika. Let it sit briefly to brown, then break it up and continue cooking.
5. Cook the ground turkey to 165°F, checking with a food thermometer. Grate the cheddar and chop the romaine while it finishes.
6. Put the hot potatoes in a bowl and spoon the turkey on top. Add the white cheddar while everything is hot so it melts.
7. Finish with a little Greek yogurt, romaine, balsamic vinegar and olive oil. Serve while the base is hot and the lettuce is fresh.

Make it work for you

Store-bought potatoes work too. Greek yogurt appears in the video at 6:13; the PDF leaves it out, so omit it if following the guide alone.

The detail that matters

Let the turkey touch the pan long enough to brown. Add cheese while the potatoes and turkey are hot, then the fresh toppings.