Description
This nourishing Ground Turkey Bowls recipe features roasted sweet potatoes and Brussels sprouts paired with savory spiced ground turkey. Topped with creamy cottage cheese, fresh avocado slices, tangy pickled red onions, and a vibrant maple Dijon sauce, these bowls offer a balanced, flavorful meal perfect for a wholesome family dinner or meal prep.
Ingredients
Roasted Vegetables
- 2 medium sweet potatoes, chopped
- 1 lb Brussels sprouts, ends removed and halved
- 2 tablespoons olive oil
- Kosher salt and black pepper, to taste
Ground Turkey
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Maple Dijon Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
Assembly
- 2 cups cottage cheese
- 1 to 2 avocados, sliced
- Pickled red onions, for topping
Instructions
- Roast the Vegetables: Preheat the oven to 425°F (220°C). Place the chopped sweet potatoes and halved Brussels sprouts on a large baking sheet. Drizzle with 2 tablespoons olive oil and toss until the vegetables are well coated. Season with kosher salt and black pepper. Roast in the oven for 30 minutes, tossing halfway through, until the veggies are tender and slightly caramelized.
- Cook the Ground Turkey: While the vegetables roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey, breaking it up into chunks with a spoon. Season with garlic powder, paprika, onion powder, ground sage, ground thyme, kosher salt, and black pepper. Stir frequently and cook for 6 to 8 minutes until the turkey is fully cooked and browned, with no pink remaining.
- Prepare the Maple Dijon Sauce: In a small bowl, whisk together the Dijon mustard, pure maple syrup, apple cider vinegar, minced garlic, and a pinch of kosher salt and black pepper to taste. Mix until smooth and well combined.
- Assemble the Bowls: Divide the roasted sweet potatoes and Brussels sprouts evenly among four bowls. Top each with the cooked ground turkey, a generous scoop of cottage cheese, and sliced avocado. Garnish with pickled red onions and drizzle each bowl with the maple Dijon sauce. Serve immediately for a delightful balance of flavors and textures.
Notes
- Roasting time for vegetables may vary slightly depending on the size of the vegetable pieces; ensure they are tender before removing from the oven.
- Ground turkey can be substituted with ground chicken or turkey sausage for a variation in flavor.
- Pickled red onions add acidity and brightness but can be omitted if unavailable.
- For a lower-fat option, use low-fat cottage cheese.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
