Ground Turkey Bowl (Printable Version)

Seasoned turkey with roasted vegetables and grains for a complete meal.

# Components:

→ Protein

01 - 1 lb ground turkey
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon chili flakes
08 - Salt and freshly ground black pepper to taste

→ Vegetables

09 - 1 medium red bell pepper, diced
10 - 1 medium zucchini, diced
11 - 1 medium red onion, diced
12 - 1 cup cherry tomatoes, halved
13 - 2 cups broccoli florets
14 - 1 tablespoon olive oil
15 - Salt and pepper to taste

→ Grains

16 - 1 cup brown rice or quinoa, uncooked
17 - 2 cups water or low-sodium chicken broth
18 - Pinch of salt

→ Garnish

19 - 1/4 cup fresh cilantro or parsley, chopped
20 - 1/2 avocado, sliced
21 - Lime wedges

# Method Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread in an even layer on the prepared baking sheet.
03 - Roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized.
04 - Rinse rice or quinoa under cold water. In a saucepan, combine grains, water or broth, and a pinch of salt. Bring to boil, reduce heat, cover, and simmer for 15 to 20 minutes for rice or 12 to 15 minutes for quinoa until liquid is absorbed. Fluff with a fork.
05 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spatula as it cooks.
06 - Add smoked paprika, cumin, garlic powder, onion powder, chili flakes, salt, and pepper. Stir thoroughly and cook for 6 to 8 minutes until turkey is completely browned and cooked through.
07 - Divide cooked grains among four bowls. Top each with seasoned turkey and roasted vegetables.
08 - Top each bowl with fresh cilantro or parsley, avocado slices, and a lime wedge if desired.

# Expert Advice:

01 -
  • Everything cooks at once, so you're not standing over the stove babysitting multiple pots.
  • The spice blend makes ground turkey taste like something you'd order at a restaurant, not a boring diet food.
  • You can swap vegetables based on what's wilting in your crisper drawer and it still works.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
02 -
  • Don't overcrowd your baking sheet or the vegetables will steam instead of roast, leaving them soggy instead of caramelized.
  • Let the turkey brown undisturbed for a minute before stirring so you develop those crispy, flavorful bits that make all the difference.
  • Fluff your grains with a fork, not a spoon, to keep them light and separate instead of gummy and clumped.
  • Taste your turkey after seasoning and adjust the spices before serving, everyone's palate is different and you might want more heat or salt.
03 -
  • Use a meat thermometer to check that your turkey reaches 165°F internally, ensuring it's fully cooked without being dry.
  • Let your grains rest covered for five minutes after cooking, then fluff them with a fork for the fluffiest texture.
  • Roast extra vegetables and keep them in the fridge to toss into salads, omelets, or grain bowls throughout the week.
  • Double the spice blend and store it in a small jar so you can season turkey quickly anytime the craving hits.
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