Yield: 4
Ground Turkey Veggie Skillet
If you're craving a wholesome meal but are short on time this ground turkey veggie skillet is the perfect meal for you. Ground turkey, roasted carrots and sautéed zucchini all come together in a creamy tahini sauce in under 30 minutes.
Ingredients
- 1½ tbsp olive oil
- 1 lb ground turkey
- 4-5 large carrots, peeled & chopped
- 2 cups brussels sprouts, shredded
- 1 large zucchini, chopped
- 2 cloves garlic, minced
- ¼ cup tahini
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
Instructions
- Roast the carrots. Preheat oven to 425. Toss carrots with 1/2 tbsp of olive oil, a dash of salt and pepper. Spread on a baking sheet and bake for about 15-20 minutes.
- Cook the turkey. Heat a large skillet with 1/2 tbsp of olive oil. Add in ground turkey and cook for about 5-7 minutes, breaking apart, until browned all the way through. Then add in garlic, sautéing for 1-2 minutes.
- Add zucchini & brussels sprouts. Once the turkey is browned, add in brussels sprouts and zucchini. Cover with a lid and allow veggies to steam for about 3-5 minutes.
- Add the rest of the ingredients. Add roasted carrots to the skillet and mix to combine. Finally add tahini, apple cider vinegar, salt, and pepper. Mix together and add water to thin it out. Adjust seasonings to taste.
- Serve & enjoy! Serve skillet with fresh herbs and enjoy! Add brown rice with it for a little more substance.
Notes
- Store in an airtight container in the fridge for up to 4-5 days.
- Reheat in the microwave or in a skillet on the stovetop, adding water to make creamy again.
- Customize however you'd like. You can add whatever veggies you have on hand and add seasonings to enhance the flavor.
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