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4.34 from 3 votes
Ground Turkey Bowls with Cabbage Rice
Prep Time
15 mins
Cook Time
40 mins

Ground turkey with zucchini, apples, and spinach served with cabbage rice

Course: Main Course
Cuisine: American
Keyword: healthy, keto, low-carb, paleo, whole30
Servings: 3 people
Author: Julia
For the Turkey:
  • 2 Tbsp avocado oil
  • 1 small yellow onion diced
  • 1 apple peeled and cored
  • 5 cloves garlic minced
  • 2 cups mushrooms chopped
  • 1 lb ground turkey
  • 2 zucchini squash chopped
  • 2 tsp dried oregano
  • 1 tsp ground ginger
  • 1 tsp sea salt to taste
  • 4 cups baby spinach
For the Cabbage Rice:
Prepare the Turkey:
  1. Heat the oil in a large skillet over medium-high and add the onion and apple. Cook, stirring occasionally, until onion begins to turn translucent, about 5 minutes. Add the mushrooms and continue cooking another 3 minutes.

  2. Move the vegetables to one side of the skillet and add the ground turkey in the open space. Allow it to brown 1-2 minutes on one side, then flip and brown for 1-2 minutes on the other side. Stir the ground turkey in with the vegetables.

  3. Add the remaining ingredients and stir to incorporate. Cover and cook 5 minutes, or until the turkey is cooked through and the zucchini has softened. Taste mixture for flavor and add sea salt to taste. Serve with cabbage rice (instructions below).

Prepare the Cabbage Rice:
  1. Chop the cabbage into quarters (or smaller if the head is very large) and place in a food processor. Pulse until rice-sized shapes form.

  2. Heat the avocado oil in a large skillet or wok over medium-high. Add the cabbage rice and cover. Cook, stirring frequently, until cabbage has begun to soften and turn golden-brown, about 8 minutes.