Thai Ground Turkey and Cabbage Bowls

Thai Turkey Cabbage Bowls with red bell pepper, onions, garlic, ginger, carrots, and an amazing sweet and tangy sauce. This easy meal comes together in 30 minutes or less and is jam packed with flavor!

These Thai Turkey Cabbage Bowls are loaded with all sorts of colorful veggies and lean ground turkey. Cabbage (I use both green and purple, but you can use either), bell pepper, onions, garlic, ginger, and carrots bring Vitamins and antioxidants to the table for an anti-inflammatory meal. 

Everything is tied together with a sweet and savory umami sauce that you may just want to chug, it’s so tasty.

Truly, when I’m feeling ravenously hungry and am looking to feel not just satisfied, but full, I make sure to include a huge amount of veggies and plenty of protein in my meal. 

My Teriyaki Ground Turkey Skillet with Vegetables, my 30-Minute Vegetable and Ground Beef Skillet and my Hearty Ground Turkey Soup with Vegetables are all great examples of meals I make regularly.

And a big side of Crowd-Pleasing Roasted Vegetables is always welcome, because I’m a true lush for veggies.

Let’s dive into the details of these Thai Turkey Cabbage Bowls!

Ingredients for Thai Turkey & Cabbage Bowls:

For the Bowls: Onion, ground turkey, fresh garlic, fresh ginger, cabbage (I use both green and purple), bell pepper, carrots, green onion.

For the Sauce: Sunflower seed butter (or peanut butter, almond butter, cashew butter, tahini, or nut or seed butter of choice), coconut aminos, rice vinegar, sriracha, pure maple syrup, and curry powder.

The combination of all of the fresh ingredients together with the sauce makes for a flavorful, nourishing meal that goes down super easily.

Let’s make them!

How to Make Thai Turkey and Cabbage Bowls:

Prepare the sauce by adding all of the ingredients to a small blender or bowl and blend until well-combined and creamy.

Heat the avocado oil in a large skillet or thick-bottomed pot and add the onion. Sauté, stirring frequently, until the onion just begins turning brown, about 5 to 8 minutes.

Move the onion off to the side and add the ground turkey. Allow it to brown on one side for 2 to 3 minutes before breaking it into smaller pieces and mixing it in with the onion. 

Add the garlic, ginger, cabbage, bell pepper, carrot, and green onions the remaining ingredients) and stir well. Cover the skillet (or pot) and cook until the vegetables have wilted and are easier to stir, about 5 to 8 minutes.

Remove the lid and continue cooking, stirring frequently, until the vegetables have softened and much of the liquid has evaporated, about 8 to 10 minutes.

Serve in bowls with sauce drizzled on top (note: you can also mix the sauce into the stir fry, but I prefer drizzling it on top for funsies).

You can sprinkle bowls with chopped nuts such as almonds, peanuts, or roasted cashews (I did Brazil nuts), or some sesame seeds.

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

If you love vegetable and protein-loaded meals that are infused with cabbage, also try these healthy recipes!

More Cabbage Recipes:

• Ground Turkey Egg Roll Bowls
• One-Pot Ground Beef and Cabbage 
• Unstuffed Cabbage Bowls
• Ground Turkey Bowls with Cabbage Rice
• Instant Pot Sausage and Cabbage Stew

Enjoy this quick and easy healthy meal!

Thai Turkey and Cabbage Bowls

Quick, easy, nourishing Thai Turkey Cabbage Bowls are loaded with flavor and the most amazing creamy sauce. A filling and delicious meal!

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

4 Servings

Ingredients

• ▢ 2 Tbsp avocado oil
• ▢ 1 medium-sized yellow onion, diced
• ▢ 1 pound ground turkey
• ▢ 5 cloves garlic, minced
• ▢ 1 tbsp fresh ginger, peeled and grated
• ▢ 4 cups thinly sliced cabbage, 1 medium-sized head
• ▢ ½ red bell pepper, chopped
• ▢ 1 large carrot, grated
• ▢ 4 green onions, chopped

For the Sauce:

• ▢ ¼ cup sunflower seed butter, peanut butter, or almond butter*
• ▢ ¼ cup coconut aminos or liquid aminos
• ▢ 1 Tbsp rice vinegar or cider vinegar
• ▢ 2 tsp sriracha, optional
• ▢ 1 Tbsp pure maple syrup or honey, optional
• ▢ ½ tsp curry powder

Instructions

• Prepare the sauce by adding all of the ingredients to a small blender or bowl and blend until well-combined and creamy.
• Heat the avocado oil in a large skillet or thick-bottomed pot and add the onion. Sauté, stirring frequently, until the onion just begins turning brown, about 5 to 8 minutes.
  
• Move the onion off to the side and add the ground turkey. Allow it to brown on one side for 2 to 3 minutes before breaking it into smaller pieces and mixing it in with the onion. 
  
• Add the garlic, ginger, cabbage, bell pepper, carrot, and green onions the remaining ingredients) and stir well. Cover the skillet (or pot) and cook until the vegetables have wilted and are easier to stir, about 5 to 8 minutes.
  
• Remove the lid and continue cooking, stirring frequently, until the vegetables have softened and much of the liquid has evaporated, about 8 to 10 minutes.
  
• Serve in bowls with sauce drizzled on top (note: you can also mix the sauce into the stir fry

Notes

*You can use any nut or seed butter you like here, including cashew butter, tahini, etc.

Nutrition

Serving: 1of 4 – Calories: 455kcal – Carbohydrates: 32g – Protein: 30g – Fat: 25g – Fiber: 9g – Sugar: 18g

Course: Main Dishes

Cuisine: Thai

Keyword: 30 minutes meals, cabbage recipes, easy dinner recipes, ground turkey recipes, healthy dinner recipes, low-carb, paleo dinner recipe, thai turkey and cabbage bowls, whole30 recipes

Servings: 4 Servings

Calories: 455kcal

Author: Julia