Ground Turkey Bowl (Printer Version)

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

# What You'll Need:

→ Protein

01 - 1 pound 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, optional
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, optional
20 - 1/2 avocado, sliced, optional
21 - Lime wedges, optional

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
04 - Rinse the rice or quinoa under cold water. In a saucepan, combine grains, water or broth, and a pinch of salt. Bring to a 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 up with a spatula as it cooks.
06 - Sprinkle in smoked paprika, cumin, garlic powder, onion powder, chili flakes if using, salt, and pepper. Stir well and cook for 6 to 8 minutes, until turkey is browned and cooked through.
07 - Divide the grains among four bowls. Top each with a portion of seasoned turkey and roasted vegetables.
08 - Garnish with fresh cilantro or parsley, avocado slices, and a wedge of lime if desired.

# Expert Advice:

01 -
  • It comes together in less than an hour and tastes even better as leftovers the next day.
  • You can customize every layer based on what's in your kitchen without losing the soul of the dish.
  • The seasoning balance means you don't need fancy sauces to make it taste restaurant-quality.
02 -
  • Don't skip rinsing your grains, because that starchy coating can make your rice or quinoa gummy if you ignore this step.
  • Roast your vegetables on a single layer without crowding, or they'll steam instead of browning, and that's where the flavor magic actually happens.
  • Cook your turkey until it just turns brown, not until it's gray and tight, because it'll continue cooking slightly after you pull it off heat.
03 -
  • Make a double batch of seasoned turkey and freeze half, so you can throw together bowls on nights when cooking feels like too much.
  • Toast your spices in the hot oil for 30 seconds before adding the turkey so they bloom and become more fragrant instead of just tasting like powder.
  • Assemble your bowls right before eating instead of ahead of time, because the avocado stays prettier and the lime juice stays balanced rather than turning everything mushy.
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