30-Minute Ground Turkey Skillet with vegetables is a quick and nutritious dinner recipe perfect for any weeknight! This easy ground turkey recipe is AIP, Whole30, paleo, keto and easy on the gut for good digestion.
This is one of those dishes I view as a home run for hitting my nutrition goals. It goes low on fat (I tend to overdo it on fat), big on protein, and low on carbohydrate. You get a nice vitamin, mineral, antioxidant and fiber infusion from the veggies in addition to the color and texture it provides.
Would I consider this to be a sexy or romantic meal? Absolutely not. It is very much one of those clean and rational meals for maintaining a nutrient-rich diet. But don’t fret, I think it tastes great in addition to being squeaky clean!
Because resistant starch is helpful for good digestion, I eat this over sweet potato or rice that I cook separately. As you can see in the photos, I love consuming this in a bowl with chopped purple yam, which I had previously boiled, cooled, then chopped and reheated.
From a flavor standpoint, there are many many options to boost the palatability of this dish. I kept it low-FODMAP for those who have digestive issues, but you can absolutely add onion and garlic if you don’t eat a low-FODMAP diet.
How to Make 30-Minute Ground Turkey Skillet with Vegetables:
Heat the avocado oil in a skillet over medium to medium-high heat in a large cast iron or stainless steel skillet (I use a 12-inch skillet).
Add the ground turkey and press into a single layer. Brown turkey without touching it for 2 to 3 minutes, until browned. Flip the meat and continue browning another 2 minutes. Add spices and sea salt and use a spatula to chop the meat into smaller pieces.
Add the veggies to the skillet and stir well. Cover the skillet and cook 5 to 8 minutes, until vegetables soften. Add the coconut aminos and spinach and replace the cover. Cook until the spinach has wilted, about 1 to 2 minutes. Remove the cover and stir well. Taste mixture for flavor and add more sea salt, and/or coconut aminos to taste.
Serve it as is, on top of boiled and cooled sweet potato, or with white or brown rice. If you’re serving with potatoes or rice, check out my article on How to Cook Rice and Potatoes for Optimal Digestion.
Recipe Adaptations:
- If you don’t follow a low-carb or paleo diet, add teriyaki sauce.
- Add any of your favorite vegetables, such as onion, garlic (if you don’t follow a Low-FODMAP diet), cauliflower, butternut squash, bok choy, etc.
- Use ground beef, pork or chicken instead of turkey.
You May Also Love:
- Crispy Skillet Salmon with Lemon Dill Caper Sauce
- Ground Turkey Butternut Squash Skillet with Rainbow Chard
- Ground Turkey Taco Skillet
- 30-Minute Vegetable and Ground Beef Skillet
Enjoy this easy gut healthy low-carb meal!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
30-Minute Ground Turkey Vegetable Skillet
Ingredients
- 2 Tbsp avocado oil
- 1 lb ground turkey
- 1/2 tsp ground turmeric
- 1/2 tsp sea salt to taste
- 3 stalks green onion chopped
- 3 radishes chopped
- 1 large crown broccoli chopped
- 1 large carrot peeled and chopped
- 3 Tbsp coconut aminos or liquid aminos
- 1 huge handful baby spinach optional
Instructions
- Heat the avocado oil in a skillet over medium to medium-high heat in a large cast iron or stainless steel skillet (I use a 12-inch skillet).
- Add the ground turkey and press into a single layer. Brown turkey without touching it for 2 to 3 minutes, until browned. Flip the meat and continue browning another 2 minutes. Add spices and sea salt and use a spatula to chop the meat into smaller pieces.
- Add the veggies to the skillet and stir well. Cover the skillet and cook 5 to 8 minutes, until vegetables soften. Add the coconut aminos and spinach and replace the cover. Cook until the spinach has wilted, about 1 to 2 minutes. Remove the cover and stir well. Taste mixture for flavor and add more sea salt, and/or coconut aminos to taste.
- Serve as is, or on top of cooked sweet potato or rice.
Our grocery store was wiped out of meats this weekend. We bought a package of ground beef. Delivery is not keeping up with demand. May have to order ground turkey on-line.
This recipe is FLAVORFUL and delicious. I’ve made it twice now. First time using coconut aminos and it didn’t impart coconut or sauce flavor. I didn’t put it over anything. Thank you for sharing!
So thrilled you enjoy the recipe! Thanks so much for sharing!! xo