Turmeric Ginger Ground Turkey Bowls are packed with nutrients and antioxidants. This well-balanced bowl is packed with lean protein and fiber and you can adjust your carbohydrate intake through adding rice according to your needs.
Paleo, Whole30, keto, AIP, low-carb with a Low-FODMAP option…this bowl is great for eaters of many types. Change up the vegetables and seasonings and you’ll never get tired of this meal!
If you were wondering what a normal day of food looks like for me, this is exactly it. A big bowl with a protein and a variety of veggies on top of a bed of steamed rice. Three to four times, daily!
It may seem boring and unromantic, but it makes my body feel great – I get my protein, fiber and carbs all in one big luxurious bowl of flavor, and my fat intake usually comes in the form of dark chocolate. I know how to party 😉
What you need to know about these Turmeric Ginger Ground Turkey Bowls is they’re loaded with nutrients and antioxidants. We have protein and B vitamins from the ground turkey, vitamins and minerals from the vegetables, and an anti-inflammatory antioxidant punch from the turmeric and ginger.
Add in your favorite complex carb (sweet potatoes or brown rice are my top recommendations), and you have yourself a formula for a well-balanced meal that is affordable, easy to prepare, and is incredibly versatile!
Need lots of flavor?! If you prefer your meals sexy and sultry, just add a little sauce! I suggest my Paleo Teriyaki Sauce , Green Goddess Dressing, Orange Turmeric Tahini Sauce, or Easy Stir Fry Sauce.
Let’s make it!
How to Make Turmeric Ginger Ground Turkey Bowls:
Saute the vegetables in a large skillet or wok. You can season them with sea salt to taste and add any of your favorite seasonings. I like adding garlic powder, onion powder, dried oregano, and dried parsley. Lots of room to play with flavors here! You can also drizzle in some liquid aminos, coconut aminos, and/or your favorite sauces.
While the vegetables are sauteing, you’ll cook up your ground turkey!
Cook the ground turkey in a skillet with avocado oil, ground turmeric, fresh ginger, green onion, and sea salt (if you’d like, you can add onion and garlic!). I brown the turkey in one big chunk first on both sides before adding anything else.
Once I break up the turkey into smaller pieces, I add any additional ingredients. Cover the skillet with a lid to help move along the cooking process. Pro Tip: add ⅓ cup of chicken broth to keep the turkey nice and moist.
- Use ground beef or chicken instead of turkey.
- Serve with steamed brown or white rice if desired.
- If you don’t follow the AIP diet, add 1/4 teaspoon of black pepper to the turmeric turkey – it will enhance the benefits of the turmeric.
- Incorporate your favorite vegetables. Cauliflower, sweet potato, bok choy, bell pepper, onion and garlic are all great!
- Once the vegetables have reached desired done-ness, you can add baby spinach, kale, or rainbow chard and cook until wilted for some extra green.
- Make recipe low-FODMAP by omitting the onion and garlic.
You can do as I do and eat this on a bed of white or brown rice, or serve with your choice of side dish. Cauliflower Rice is a great option to keep it grain-free.
For the Turmeric Ground Turkey:
For the Bowls:
Make the Turkey:
Saute the Vegetables:
Compile the Bowls:
Serving Size 1 of 3
Amount Per Serving Calories 374Total Fat 21gUnsaturated Fat 0gCarbohydrates 12gNet Carbohydrates 7gFiber 5gSugar 7gProtein 29g