Description
A flavorful and easy ground turkey meal prep recipe featuring sautéed vegetables and a blend of spices, perfect for a healthy weeknight dinner or meal prep option.
Ingredients
Scale
Main Ingredients
- 1-1/2 tablespoon olive oil
- 1 cup finely diced carrot (2 to 3 carrots)
- 1 cup finely diced red pepper (1 pepper)
- 1 pound lean ground turkey (93/7)
Spices & Seasonings
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon beef bouillon powder
Liquid
- 1/4 up to 1/2 cup chicken broth (use water in a pinch)
Instructions
- Sauté Vegetables: Heat a cast-iron pan over medium heat and add the olive oil. Once the oil is hot, add the finely diced carrots and red pepper. Sauté for 7 to 10 minutes, stirring occasionally, until the vegetables are softened but not mushy.
- Cook Ground Turkey: Add the ground turkey to the pan with the sautéed vegetables. Break it up with a spatula and cook until it starts turning from pink to light brown. Then add the chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, salt, pepper, and beef bouillon powder. Continue cooking and crumbling the turkey until it is fully browned. Drain off any excess liquid if needed.
- Simmer: Pour in the chicken broth to deglaze the pan and to moisten the turkey mixture. Reduce the heat to medium-low and let it simmer until the broth has mostly evaporated. Taste and adjust seasonings as necessary.
- Serve: Serve the ground turkey mixture over rice or with your favorite sides and toppings for a balanced and hearty meal.
Notes
- For a complete meal, serve with cooked rice, quinoa, or cauliflower rice.
- Add toppings such as chopped fresh cilantro, avocado slices, or shredded cheese for extra flavor.
- You can swap chicken broth with water or vegetable broth if preferred.
- Use a non-stick or cast iron skillet for best results.
- This recipe can be refrigerated for up to 4 days and reheated for meal prepping.
