Spring burrito salad bowl

This Mexican-inspired dish uses turkey as the protein.

“Give a classic dish a seasonal facelift with crunchy radishes or whatever spring vegetables you have on hand,” says Philadelphia-based recipe developer Robert Luessen. Bonus: Radishes are a great source of magnesium, which many athletes are lacking in their diets.

This recipe is part of our meal prep series. Click here for the full plan.

Serves 1

Photography by Jillian Guyette. Recipe development by Robert Luessen.


10 ounces store-bought broccoli slaw
1 scallion, diced
1/2 cup cilantro leaves
1 lime, juiced
3 tablespoons olive oil
3 slices roasted turkey breast, pulled or diced
1 teaspoon garlic powder
1 teaspoon adobo or chipotle powder
1 teaspoon adobo or chipotle powder
1/2 avocado, sliced
1/2 cup black beans
1 radish, sliced



In a large bowl, combine the broccoli slaw, scallion, cilantro leaves, two tablespoons olive oil, and lime and season generously with salt and pepper. Place in an airtight container.


In a medium skillet over high heat, warm remaining tablespoon of olive oil until shimmering. Add the turkey, garlic, and chili powder, season with salt and pepper. Remove from heat after five minutes then store in an airtight container.


Place remaining ingredients in separate airtight containers and store everything in the fridge.



Top turkey with slaw, avocado, black beans, and radish.

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