Ground Turkey Nourish Bowls
A quick, healthy, super customizable meal the whole family will love!
Servings: 4 people
Ingredients
- 1 lb ground turkey
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp seasoning salt I like Lawry's (no MSG)
- 1/2 tsp salt, to taste kosher or pink himalayan
- 1/2 tsp black pepper, to taste fresh ground
- 1 onion small diced
- 2 cloves garlic minced
- 1 cup beef broth I use organic Better Than Bouillon
- 1 tbsp worcestershire sauce
- 1 tbsp soy sauce I use liquid aminos
- 1 tsp maple syrup or honey
- 1 cup rice, quinoa, or blend I use Truroots Sprouted Rice & Quinoa Blend
- 1 1/2 cups chicken broth or sub water
- 1 tbsp butter room temperature
Toppings
- 2 handfuls baby spinach fresh
- 1 carrot peeled and grated
- 1/2 pint cherry tomatoes sliced lengthwise
- 1 can black beans drained and rinsed
- 1/2 cup grated cheddar cheese or substitute nutritional yeast
- 1 cup greek yogurt plain
- 1 lemon quartered
- 1 handful fresh cilantro washed and chopped
- 1/2 tsp red pepper flakes for garnish
- 1 tbsp chia seeds for garnish
- 2 tbsp olive oil extra virgin
Instructions
- Cook you rice/quinoa according to package instructions. I like to use chicken broth for my cooking liquid since I have copious amounts of homemade broth on hand in the freezer but water works just fine also. I cook my rice in the Instant Pot using the Rice button - for normal rice I do a quick pressure release at the end of the cycle and for the sprouted rice/quinoa blend I let it natural pressure release for 10 minutes before releasing the pressure. Add the tbsp of butter and a splash of soy sauce (liquid aminos) and let it rest until ready to serve. Fluff and stir it up with a fork before serving.
- Meanwhile, prepare the ground turkey. Set a large skillet over medium heat and add the ground turkey to the warmed pan. Break it up with a wooden spoon and add the diced onion (they will cook together, don't worry!). Stir occasionally. While its cooking add in the dry seasonings - oregano, chilli powder, cumin, paprika, salt and pepper.
- While its cooking add in the dry seasonings - oregano, chilli powder, cumin, paprika, seasoning salt, salt and pepper.
- Once the turkey is fully cooked (turns a light brown colour, no pink remaining)and the onions are nice and soft, add in the minced garlic and cook for 1 minute stirring constantly.
- Add the beef broth to deglaze the pan and scrape up all the brown bits with your wooden spoon. Add the maple syrup, soy sauce (liquid aminos), and worcestershire sauce. Let the mixture simmer until all but a few tbsp of liquid has evaporated.
- Taste and adjust seasoning to your liking. For example, if it needs more spice add more chili powder, more depth of flavour add more cumin and salt, more richness add more broth, more sweetness add more maple syrup or worcestershire sauce.
- Cover and set aside off the heat until ready to serve.
- While the meat is cooking you can gather, wash, and chop all of your toppings - none of these require cooking so it should be pretty simple!
- You can serve each element separately and let everyone assemble their own bowls, or assemble yourself - whatever you prefer!
- This is how I like to assemble them: Start with a scoop of rice and a good serving of the ground turkey, along with a scoop of black beans. Add the cheese (if using) on top so it gets nice and melty. Now add the fresh ingredients in little bundles around the bowl - a handful of baby spinach, a few cherry tomatoes, a handful of grated carrot. And for my favourite part - Garnish! I finish the bowls with a generous dollop of greek yogurt toped with a quartered lemon squeezed fresh (chipotle aioli is also a favourite), a sprinkling of red pepper flakes, chia seeds, nutritional yeast (if using), a generous pinch of fresh cilantro, and a drizzle of extra virgin olive oil. Dig in!
