Healthy Turkey & Roasted Veggie Power Bowl

1. Preheat oven to 425°F (220°C). 2. Chop sweet potatoes into "fries" and trim Brussels sprouts. 3. On a baking sheet, toss the sweet potatoes and Brussels sprouts with avocado oil, turmeric, garlic salt, black pepper, and 1/4 teaspoon red pepper flakes. Roast in the preheated oven for 15-20 minutes, or until tender and slightly caramelized. 4. While the vegetables are roasting, heat a skillet over medium heat with a little olive oil. 5. Add ground turkey to the skillet along with hot sauce (like Yellowbird Sauce) and cook through, breaking it up with a spoon, until no longer pink. 6. In a bowl, layer the chopped kale. Squeeze lemon juice over the kale and toss to coat. 7. Add cooked brown rice, the seasoned ground turkey, and the roasted sweet potatoes and Brussels sprouts to the bowl. 8. Top with crushed red pepper flakes and a dollop of hummus. Serve immediately.