Description
These healthy Ground Turkey Bowls feature lean ground turkey, roasted sweet potatoes, a massaged kale salad, fresh veggies, pickled red onions, and a creamy peanut sauce. Perfect for meal prep, these bowls are nutrient-packed, high in protein, and bursting with vibrant flavors and textures.
Ingredients
Units
Scale
Main Bowl
- 1 lb. lean ground turkey (99/1)
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1/4 tsp. ground turmeric
- 2 large sweet potatoes, chopped (948g raw)
- 3 cups kale, chopped (1 large bunch)
- 1/2 lemon, juiced
- 1 tsp. olive oil
- 1/2 English cucumber, sliced
- 1.5 cups cherry tomatoes
- 1 cup sliced carrots
- Salt and black pepper, to taste
Peanut Sauce
- 1/2 cup + 2 tbsp. powdered peanut butter (PB2, 52g)
- 1/4 cup water (plus more, as needed, to thin the sauce)
- 2 Tbsp. lite maple syrup
- 1/2 lemon, juiced
- Dash of cayenne pepper, to taste
- Pinch of salt
Pickled Red Onions
- 1/2 cup apple cider vinegar
- 1 Tbsp. honey
- 1 1/2 tsp. kosher salt
- 1 cup water
- 1 red onion, thinly sliced
- 3 garlic cloves, whole
- 1 Tbsp. black peppercorns
Instructions
- Pickle the Onions: Whisk together apple cider vinegar, honey, kosher salt, and 1 cup water in a small bowl until the honey and salt dissolve. Place sliced red onion, whole garlic cloves, and black peppercorns in a mason jar with a tight-fitting lid. Pour the vinegar mixture over, seal, and let sit at room temperature for at least 1 hour.
- Roast or Air Fry the Sweet Potatoes: For oven roasting, preheat the oven to 425°F. Wash and chop sweet potatoes into bite-size pieces and arrange them on a baking sheet sprayed with nonstick cooking spray. Season with salt and pepper; spray again with cooking spray. Roast for 25-30 minutes, or until fork-tender and browned. For air fryer, preheat to 400°F, add chopped potatoes, and cook for 10-15 minutes, shaking halfway through, until tender and browned. You may need to batch cook if your basket is small.
- Cook the Ground Turkey: While potatoes cook, heat a pan over medium and spray with cooking spray. Add the ground turkey and break up into bite-size pieces with a spatula. Cook until fully cooked (about 5 minutes) and no longer pink. Add chili powder, smoked paprika, and turmeric; stir to coat. Remove from heat.
- Prepare the Kale Salad: Remove kale stems by slicing along their sides and discard. Chop leaves into bite-size pieces and rinse. Add to a bowl with olive oil, a pinch of salt, and lemon juice; massage with your hands for a few minutes until the texture softens and volume reduces by half. Set aside.
- Make the Peanut Sauce: In a bowl, combine powdered peanut butter and water, stirring into a paste. Add lite maple syrup, lemon juice, cayenne pepper, and a pinch of salt; mix well. Add more water if a thinner sauce is desired. Set aside.
- Assemble the Bowls: For each serving, add 1/4 of the cooked ground turkey (approx. 90g), 1/4 of sweet potatoes (approx. 155g), 1/4 of the kale salad, 4 cherry tomatoes, 4 cucumber slices, 1/4 cup sliced carrots, drizzle with about 37g peanut sauce, and top with pickled red onions if using. Weigh and divide components for accuracy as needed.
Notes
- Nutrition facts include sweet potatoes and are estimates.
- You can substitute any ground meat for turkey, if preferred.
- Be sure to remove the kale stems, as they are bitter.
- Peanut sauce can be thinned out with additional water as needed.
- Bowls are great for meal prep—assemble each component and combine when ready to eat.
Nutrition
- Serving Size: 1 bowl (with sweet potatoes)
- Calories: 418
- Sugar: 11g
- Sodium: 740mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 65mg
