Ground Turkey Bowl (Printable)

Flavorful seasoned turkey with roasted veggies and whole grains

# Ingredient List:

→ 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, 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 Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, toss bell pepper, zucchini, red onion, cherry tomatoes, and broccoli with 1 tablespoon olive oil, salt, and pepper. Spread evenly on prepared baking sheet.
02 - Roast vegetables for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
03 - Rinse 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.
04 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it up with a spatula. 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.
05 - Divide grains among four bowls. Top each with a portion of seasoned turkey and roasted vegetables. Garnish with fresh cilantro or parsley, avocado slices, and a lime wedge if desired.

# Expert Hints:

01 -
  • It tastes intentional and complete in under 45 minutes, which somehow feels like a minor miracle on a weeknight.
  • The seasoning on the turkey is bold enough that you don't need fancy sauces or toppings to make it interesting.
  • You can make a week of these without feeling like you're eating the same thing twice, just by swapping vegetables.
02 -
  • If your turkey sticks to the skillet and doesn't brown, your heat isn't high enough, so resist the urge to stir constantly and let it make contact with the pan long enough to develop color and crust.
  • Roasted vegetables will continue to soften slightly as the bowl sits, so pulling them out when they're still just barely tender means they won't turn into mush by the time you eat.
03 -
  • Cook your grain first if you're timing everything out, because rice and quinoa are forgiving and happy to sit covered while you finish the other components.
  • Cut your vegetables just slightly larger than you think they need to be because they'll shrink during roasting, and you want them to maintain some structural integrity and not turn into mush.
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