Ground Turkey Bowl
Ground turkey, seasonal produce, and a creamy tahini basil sauce – This ground turkey bowl is the perfect easy, nourishing summer meal. Making these nourish bowls is one of my favorite things because they are incredibly versatile, packed with flavor, and truly couldn’t be easier to make. They are gluten free, dairy free, nut free and paleo. Plus they make a great lunch or dinner.
Why You’ll Love This Recipe
- Done in under 30 minutes. This ground turkey bowl is done in under 30 minutes making it the perfect lunch or weeknight dinner.
- Easy to make. It is incredibly easy to make no matter what your skill level is.
- Minimal ingredients. This recipe has minimal ingredients which in my opinion are the best kind of recipes.
- Balanced meal. It has all of the components of a balanced meal – protein, complex carbs, healthy fats, and greens.
- Household staple. This is a staple in our house. We have it almost every week.
- Everyone loves it. This chicken sweet potato bowl is so delicious and is bound to become a family favorite.
- Packed with flavor. There are so many flavors that come together in this simple meal. You’ll start drizzling the creamy tahini sauce on everything.
- Fits many diets and lifestyles. This meal is gluten free, dairy free, grain, free, whole30, and paleo.
- Versatile. It’s incredibly versatile. I often switch up the veggies based on whats seasonal and even the protein in this meal. Use whatever you have on hand!
Ingredients & Substitutions
- Ground turkey. 1 lb of ground turkey. You can use ground chicken as well.
- Sweet potato. 1 small sweet potato, cut into 1 inch pieces. You can sub for large carrots or any type of potato.
- Zucchini. 1 large zucchini cut into florets. You can use any veggies you have on hand, broccoli is another one of my favorites.
- Kale. Finely chopped, massaged with olive oil and salt. Can use any dark leafy green.
- Cherry tomatoes. 1 pint of cherry tomatoes. The tomatoes pair so well with the creamy basil sauce. Sub grape tomatoes or sungolds.
- Tahini. The base of the creamy tahini dressing in this ground turkey bowl. I personally only use Soom tahini.
- Lemon. Juice from 1/2 a lemon.
- Garlic. 1 clove of garlic or about 1 tbsp minced.
- Fresh basil. A large handful of basil, washed. This gives the tahini sauce delicious summer flavor.
- Seasonings. Salt, pepper, onion, and garlic powder. You can adjust to taste for sauce
How to Make
Step 1
Roast the sweet potatoes. Preheat the oven to 425. Season the sweet potato with olive oil, salt and a pepper then spread on a baking sheet. Cook for about 10 minutes.
Step 2
Roast the cherry tomatoes and zucchini. While the sweet potato is roasting, season cherry tomatoes and zucchini with olive oil, salt and pepper. Take the sweet potato out of the oven after 10 minutes and add the tomatoes and zucchini to the sheet pan. Bake for 5 minutes.
Step 3
Add the kale. Massage the kale with olive oil and salt. After the zucchini and tomatoes have been baking for 10 minutes, remove it from the oven. Add the kale to the sheet pan and bake it for a final 5 minutes.
Step 4
Cook the turkey. While the veggies are roasting add 1 tbsp olive oil to a skillet at a medium high heat. Next add the turkey and allow to cook on one side for 2-3 minutes. Flip over in one whole piece. Cook for about 2-3 minutes and then start to break apart with the spatula. Cook for another 3-5 minutes or until all of the pink is gone and turkey is cooked through.
Step 5
Make the creamy basil tahini sauce. In a small bowl or jar add all of the tahini sauce ingredients and use an immersion blender to blend until combined. You can also throw all of the ingredients into a high speed blender. Slowly add room temp water and stir until you reach the desired thickness.
Step 6
Serve. Once everything is ready, assemble the ground turkey bowl. Add kale, zucchini, sweet potatoes, tomatoes, and ground turkey then drizzle with creamy basil tahini sauce.
Expert Tips
- To save time you can make the dressing ahead of time. Store in an airtight container in the fridge for up to 4 days.
- Have fun with the veggies! One of the best parts of this ground turkey bowl is that it is versatile. Play around veggies and use what you have on hand. Some great additions: cauliflower, brussels sprouts, broccoli, and carrots.
- Garnish bowl with hemp seeds and fresh basil to increase healthy fats, protein, and antioxidants.
- As the dressing starts to come together, the tahini might seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Add water, keep blending, and you’ll have a smooth, creamy tahini salad dressing in no time.
- For best results use a really smooth, runny tahini. I only use Soom Foods.
Frequently Asked Questions
What should I serve this ground turkey bowl with?
This bowl is delicious on its own and has all the components of a balanced meal but you can add some rice for additional carbs. You can also serve with more fresh herbs to enhance the flavor.
How do I store it?
Store in an airtight container in the fridge for up to 4-5 days. Store the dressing separately in a glass jar with a lid for up to 4 days.
Is it dairy free?
Yes! It is naturally gluten free, dairy free, paleo, and whole30 approved.
Can it be made vegan?
Absolutely! Swap out the ground turkey for chickpeas or tofu to get a plant based dish.
You May Also Like
- Chicken Sweet Potato Bowl
- Chicken Bacon Ranch Bowl
- Mediterranean Chicken and Rice
- Turkey Taco Bowl
- Nourish Bowls
- Italian Ground Turkey
Ground Turkey Bowl
Ingredients
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 large sweet potato, cut into 1 inch pieces
- 1 large zucchini, chopped
- 1 pint cherry tomatoes
- 1 bunch kale, finely chopped
Basil Tahini Dressing
- ¼ cup tahini
- ½ lemon, juice (about 1/2 tbsp)
- ½ tsp garlic powder
- 1 handful fresh basil, washed
- salt and pepper, to taste
- water, to thin dressing
Instructions
- Roast the sweet potatoes. Preheat the oven to 425. Season the sweet potato with olive oil, salt and a pepper then spread on a baking sheet. Cook for about 10 minutes.
- Roast the cherry tomatoes and zucchini. While the sweet potato is roasting, season cherry tomatoes and zucchini with olive oil, salt and pepper. Take the sweet potato out of the oven after 10 minutes and add the tomatoes and zucchini to the sheet pan. Bake for 5 minutes.
- Add the kale. Massage the kale with olive oil and salt. After the zucchini and tomatoes have been baking for 10 minutes, remove it from the oven. Add the kale to the sheet pan and bake it for a final 5 minutes.
- Cook the turkey. While the veggies are roasting add 1 tbsp olive oil to a skillet at a medium high heat. Next add the turkey and allow to cook on one side for 2-3 minutes. Flip over in one whole piece. Cook for about 2-3 minutes and then start to break apart with the spatula. Cook for another 3-5 minutes or until all of the pink is gone and turkey is cooked through.
- Make the creamy basil tahini sauce. In a small bowl or jar add all of the tahini sauce ingredients and use an immersion blender to blend until combined. You can also throw all of the ingredients into a high speed blender. Slowly add room temp water and stir until you reach the desired thickness.
- Serve. Once everything is ready, assemble the ground turkey bowls. Add kale, zucchini, sweet potatoes, tomatoes, and ground turkey then drizzle with creamy basil tahini sauce.
Notes
- Feel free to add whatever veggies you have on hand – cauliflower, broccoli, dark leafy greens, carrots.
- Switch up the protein if you’d like. I like to do ground turkey sometimes. You can make it vegan by using chickpeas.
- Store in an airtight container in the fridge for up to 5 days.
- Store dressing separately in an airtight container or glass jar in the fridge for up to 4 days (you may need to thin using water after it’s been refrigerated.)
One of my favs! Love all your recipes
Thank you Kels! So happy you are loving all of my recipes(: That means the world!