Ground Turkey Bowl
This ground turkey bowl recipe is so delicious! It’s the best, easy meal prep with a variety of elements that meld together perfectly: flavorful extra-lean protein, fluffy cauliflower rice and tender sauteed veggies.
Servings: 4 people
Ingredients
For the Ground Turkey
- 1 tablespoon extra virgin olive oil
- ½ cup yellow onion chopped
- 1 lb ground turkey
- ½ teaspoon dried parsley
- ¼ teaspoon cumin powder
- Pinch crushed red pepper
- ¼ teaspoon ground coriander
- 4 cups cabbage chopped, or use kale, Brussels sprouts
- ½ cup vegetable broth
- ¼ cup tomato sauce I use this sauce
- Salt and ground black pepper to taste
For the Cauliflower Rice
- 1 small cauliflower head cut into florets
- 2 tablespoons sesame oil or extra virgin olive oil
- 2 cloves garlic minced
- 2 tablespoons gluten-free soy sauce
For the Sautéed Veggies
- 2 tablespoons extra virgin olive oil
- 4 cups green beans ends trimmed
- 1 cup red onion chopped
- 1 large red bell pepper chopped
- Salt and ground black pepper to taste
Instructions
For the Ground Turkey
- In a cast iron skillet, heat the olive oil over medium-high heat.
- Add chopped yellow onion and sauté for 3-5 minutes, or until tender.
- Add the ground turkey, dried parsley, ground cumin, red pepper flakes and coriander. Use a wooden spoon to break the turkey apart and cook for about 7 minutes until fully browned.
- Next, add chopped cabbage and vegetable broth. Mix well to combine and simmer for about 4 minutes until the cabbage cooks down. Stir occasionally.
- Pour in the tomato sauce and season with salt and black pepper to taste. Cook for 3 minutes more or until the veggies are tender. Transfer mixture to a large bowl on the side and return skillet to the stovetop.
For the Cauliflower Rice
- Pulse the cauliflower florets in a food processor for about 25-30 seconds until you reach a rice-like consistency.
- In the same large skillet you used to cook the ground turkey, add 2 tablespoons of sesame oil over medium heat. Add the garlic, and sauté for 30 seconds.
- Add the cauliflower rice and soy sauce. Mix everything well to combine. Be careful to not overcook the cauliflower as it can become soggy. Transfer cauli rice to a separate large bowl on the side.
For the Sautéed Veggies
- In the same large skillet you used to cook the ground turkey and the cauliflower rice, add 2 tablespoons of olive oil over medium heat. Add all the veggies, salt, and black pepper. Stir well.
- Cook until the veggies are tender. Be careful not to overcook them.
Meal Prep Instructions
- Place an even amount of ground turkey, cauliflower rice, and veggies into 4. Cover with the lid, and place in the fridge for up 4 days. Heat in the microwave for about 1½-2 minutes. The time depends on the power of your microwave.
Video
Notes
- Always make sure to break down the ground meat as it cooks to avoid large chunks.
- You can buy pre-made cauliflower rice to save time. Use regular white rice, brown rice or quinoa if preferred.
- Make sure chopped veggies are all similar in size for even cooking.
- For crisp veggies, chop them into bigger pieces.
- Feel free to use different vegetables!
- Need meal prep containers? Buy a brand with leakproof lids and ensure they're both freezer/microwave safe!
- To Store: Place your Ground Turkey Bowls in the refrigerator after assembling. They should keep for about 4 days!
- To Reheat: To heat up your bowl, microwave on high in 30-60 second intervals until warmed through completely.
- 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.
Nutrition
Serving: 1/4 | Calories: 353kcal | Carbohydrates: 28g | Protein: 30g | Fat: 19g | Cholesterol: 49mg | Sodium: 789mg | Fiber: 11g | Sugar: 14g