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!

close up photo of ground turkey cabbage bowls with lots of veggies

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!

Two bowls of thai turkey and cabbage with veggies. A brown napkin and gold fork to the right of the 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!

top down photo of two bowls of ground turkey cabbage bowls loaded with veggies and sauce with a fork and napkin to the side

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.

Stainless steel skillet with ground turkey and veggies in it for Thai turkey bowls

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

More Cabbage Recipes:

Enjoy this quick and easy healthy meal!

Two bowls of thai turkey and cabbage with veggies. A brown napkin and gold fork to the right of the bowls

Thai Turkey and Cabbage Bowls

4.38 from 16 votes
Quick, easy, nourishing Thai Turkey Cabbage Bowls are loaded with flavor and the most amazing creamy sauce. A filling and delicious meal!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 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.
    Onion sautéing in a skillet
  • 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. 
    Ground turkey in a skillet with 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.
    Skillet with turkey, onion, cabbage, carrot, bell pepper and green onion
  • 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.
    Finished Thai ground turkey and cabbage in a skillet
  • 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
Author: Julia
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
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Thai ground turkey bowls collage for pinterest

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.38 from 16 votes (16 ratings without comment)

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Questions and Reviews

    1. My apologies! It’s fixed now! There was a technical issue with my recipe cards, but it’s all good to go now. Thank you for your patience! xo

  1. I have been on a cabbage kick lately, and this sounds absolutely right up my taste-buds alley! Now my only dilemma is whether to use peanut butter or tahini in the sauce….. Oh well, this makes enough for 4 meals, so I’ll just make both and enjoy the variety in the re-runs 😉

    1. Ooh, I love that idea! I typically have a slight preference for peanut butter over tahini, but both will taste great! xo

  2. This looks delicious! I am serving lunch to some guests on Friday. Can you suggest what else I should serve to make the meal complete?

  3. I’m thinking of trying this with extra-firm tofu crumbled up and cooked in place of the turkey. I think it will be delicious with the sauce and veggies!

  4. I made this tonight for a vegetarian friend, using tofu crumbled in place of the turkey. It was absolutely perfectly delicious. We did lick that sauce dish clean….yummy!!

  5. Delicious recipe! Rather than ground meat, I used left over dark meat from a smoked Turkey. I pulverized the dark meat in a food processor and added it to the wilted cabbage mixture. I was a great way to use up less desirable turkey bits (legs and wings). My husband loved it and we will definitely make it again! Thank you for such a flavorful dish.

    1. Oooh, yum! That sounds amazing! I’ll have to try that myself with leftover Thanksgiving turkey. Thank you for sharing! xo

  6. Made this as written, except I forgot to put curry in the sauce. Very flavorful and healthy. I will make it again, and next time, I would probably make a little more of the sauce since I like strong flavors. Also, want to try it with tofu. I mixed the sauce into the turkey and vegetables. Thank you for this very good, and easy, recipe!

    1. I’m so happy you enjoy the recipe, Carol! I love the idea of adding more sauce and trying it with tofu. Sounds delicious! xo

  7. This was absolutely delicious! I used a splash of agave in place of maple syrup and soy sauce instead of coconut amino‘s because I didn’t have any. Yum!!!!

  8. OMG absolutely delicious! My new favorite cabbage and ground turkey recipe. Easy, flavorful and healthy! Thank you for creating and sharing