Ground Turkey Bowl (Printable View)

Seasoned ground turkey paired with roasted vegetables and brown rice for a satisfying, protein-packed meal.

# Ingredient List:

→ 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
20 - 1/2 avocado, sliced
21 - Lime wedges

# How to Make:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a mixing bowl, toss diced bell pepper, zucchini, red onion, cherry tomatoes, and broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread vegetables evenly on the prepared baking sheet.
02 - Place baking sheet in preheated oven and roast vegetables for 20 to 25 minutes, stirring halfway through cooking, until tender and lightly caramelized.
03 - While vegetables roast, rinse rice or quinoa under cold running water. In a saucepan, combine grains, water or broth, and a pinch of salt. Bring to a boil over medium-high heat, reduce heat to low, cover with a lid, and simmer for 15 to 20 minutes for rice or 12 to 15 minutes for quinoa, until all liquid is absorbed. Fluff with a fork and set aside.
04 - 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. Sprinkle in smoked paprika, ground cumin, garlic powder, onion powder, chili flakes if using, salt, and pepper. Stir well and cook for 6 to 8 minutes until turkey is fully browned and cooked through.
05 - Divide cooked grains evenly among four serving bowls. Top each bowl with a portion of seasoned ground turkey and roasted vegetables.
06 - Garnish each bowl with fresh cilantro or parsley, avocado slices, and lime wedges. Serve immediately while warm.

# Expert Tips:

01 -
  • It feels indulgent and wholesome at the same time, like youre doing something good for your body while actually enjoying dinner.
  • Prep to plate happens in under an hour, and most of it involves just letting the oven do the heavy lifting while you handle the turkey.
  • The bowl nature means zero fussy plating—just throw it together and eat straight from the bowl if life is messy that day.
02 -
  • Dont overcrowd your vegetables on the baking sheet or theyll steam instead of roast—I learned this the hard way and ended up with a sad, soggy dinner.
  • Ground turkey cooks faster than you think, so check it around the 6-minute mark rather than wandering off and returning to something dry.
03 -
  • Use a spatula to break up the turkey into small, even pieces as it cooks so you get crispy edges instead of big chunks.
  • Toast your grains in a dry pan for two minutes before adding water—it adds a subtle nuttiness that elevates the whole bowl.
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