Ground Turkey Bowl

This low-carb ground turkey bowl recipe is so delicious! It’s the best, easy meal prep with a variety of different elements that meld together perfectly: flavorful extra-lean protein, fluffy cauliflower rice and tender sauteed veggies.

I love having these bowls on hand. They make the most convenient, well rounded, grab-and-go lunches for the office. Simply microwave until warmed through and you’ve got a yummy, hot and healthy meal. When you’re tired of eating the same thing every day, this is a great way to mix things up.

This Ground Turkey Bowl is also very flexible and offers a lot of room for creative freedom. You can the swap cauli rice for a different flavor like my golden cauliflower rice or garlic parmesan cauliflower rice. Not super concerned about keeping your bowls low-carb? Feel free to make some regular, fluffy rice or quinoa instead!

Rather than sautéing red bell pepper and green beans, try roasted balsamic veggies, air fryer brussels sprouts or roasted sweet potato cubes. And of course, you can use a different protein like ground beef or chicken if desired.

Ingredients To Make Ground Turkey Bowls

• Oil — Extra virgin olive oil, avocado oil and/or sesame oil.
• Yellow onion — Adds excellent flavor to your ground turkey!
• Ground turkey — Look for an extra-lean option at the grocery store, you can also use ground beef or chicken as a substitute, if preferred.  
• Seasonings — Dried parsley, ground cumin, red pepper flakes, ground coriander, salt and black pepper.  
• Cabbage — Chopped into small pieces and cooked with lean ground turkey. You can also use kale!
• Veggie broth — Chicken broth will also work.
• Tomato sauce — Make your own tomato sauce or use your favorite brand.
• Head cauliflower — I prefer to make my own cauliflower rice by pulsing florets in a food processor, but you can totally use store-bought cauli rice to save time! It’s typically found in the produce section or with the frozen foods.
• Garlic — Chop up two fresh cloves or use a jar of minced garlic.
• Soy sauce — Look for a gluten-free brand, if necessary. Many contain wheat. You can also use teriyaki sauce or tamari or fish sauce if you prefer.
• Vegetables — Green beans, red onion and red bell pepper. Feel free to substitute different veggies and use up what you’ve got on hand.

Instructions to make Ground Turkey Bowl

Prepare turkey:

• In a large skillet, sauté onion in olive oil over medium-high heat for 3-5 minutes. Then add ground turkey, dried parsley, cumin, red pepper flakes and coriander. Use a wooden spoon to break the meat apart and brown completely.
• Next, mix broth and chopped cabbage into the skillet, then cook everything together for about four minutes while stirring occasionally.
• Finally, add your tomato sauce and season with salt and black pepper to taste. Simmer three minutes longer, ensuring the cabbage is tender. Transfer turkey mixture to a large bowl on the side and return skillet to the stovetop.

Make cauliflower rice:

• Chop your head of cauliflower into florets and place pieces in a food processor, then pulse for around 30 seconds until it looks like rice.
• Add sesame oil to your skillet (the same one you used for turkey). Add minced garlic and sauté over medium for 30 seconds.
• Dump in riced cauliflower and soy sauce, mix well to combine and sauté until tender. Avoid overcooking because this can lead to sogginess. Again, free up your skillet and transfer everything to a separate large bowl on the side.

Sauté veggies:

• We’re almost done! Add green beans, bell pepper, red onion, salt and pepper to the skillet along with some additional olive oil.
• Sauté over medium heat until slightly tender. You don’t want to overcook the veggies because they’ll soften a bit more when you reheat your meal-prep bowls.

Assemble:

• Evenly divide turkey, rice and vegetables into 4 glass containers. Place a lid on each container and refrigerate!

Before serving, top your ground turkey bowl with sesame seeds, green onions or wedge of limes if you prefer.

To give it a Mexican twist, you can serve these ground turkey bowls with black beans, salsa, and a generous sprinkle of fresh cilantro on top.

How To Store Your Meal Prep Bowls

• To Store: Place your Ground Turkey Bowls in the refrigerator after assembling. They should keep for about 4 days!
• To Freeze: I don’t really recommend freezing these meal-prep bowls because the cauliflower rice and veggies won’t maintain their texture once thawed, you can freeze leftover cooked turkey on its own, if desired.
• To Reheat: To heat up your bowl, microwave on high in 30-60 second intervals until warmed through completely.

What To Serve With Your Bowls

I really love packing a ground turkey bowl for lunch. It’s super easy to heat up at the office! Typically, I also enjoy them with a little something on the side, here are some fun ideas:

• Enjoy your bowls with a small side of colorful and fresh fruit salad!
• Pair your meal prep with a savory cauliflower muffin or low-carb dinner roll (and perhaps a bit of garlic butter). Yum!
• Why not pop a deviled or hard-boiled egg in your lunchbox for some extra protein?!
• Whip up some chia pudding in a small to-go container and have it for dessert.
• Really have a sweet tooth? Pack up a low carb strawberry bar, low carb chocolate coconut bar or delicious peanut butter oatmeal cookie! Sometimes you just need a sweet treat to get through the day.

Frequently Asked Questions

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