Indian Ground Turkey Bowls bring together bold spices, delicious ground turkey, and veggies–topped with an amazing cucumber-yogurt sauce.
This is a delicious and easy meal that’s perfect for meal prepping – the flavors strengthen over time, and it’s a great high-protein, low-carb option.
Reasons To Love Indian Ground Turkey Bowls
- Nutritiously delicious: This dish is incredibly satisfying, balancing good ingredients with irresistible flavors.
- Flavor-enhancing over time: It’s a meal that gets tastier each day–it’s ideal for meal prep!
- High protein, low carb: Nutritious–fits well into health-focused diets.
- Effortlessly simple: Quick to make and such a convenient option on a busy night!
Ingredients in Indian Ground Turkey Bowls
- Olive oil: Good-for-you fats.
- Yellow onion: Finely diced for better texture and integration.
- Ginger and garlic: Use fresh for better flavor, but dried will also work.
- Lean ground turkey: We like 93/7 here and prefer ground turkey packed in a carton (not a plastic sleeve).
- Cayenne pepper: Optional, adjust as needed for heat preference.
- Spices: This blend delivers deep and delicious flavors!
- Beef bouillon: Enhances umami.
- Chicken broth: Use a good brand; we love Swanson®!
- Frozen peas: Peas add color, texture, flavor, and added nutrition.
Quick Tip
Garam Masala is a blend of several spices. It’s key for a rich, complex flavor. Don’t skip it!
Optional Serving Suggestions
- Roasted carrot: A must-try favorite! Double the recipe and thank me later. 😉
- Cucumber raita: A refreshing, vibrant sauce that adds a nice lightness to the dish.
- Rice: Use our “How To Make White Rice” guide for a week’s worth of perfectly cooked rice.
- Naan: Ideal for scooping up the flavorful mix of turkey and sauce.
How To Make Indian Ground Turkey Bowls
- Heat oil: In a skillet, warm olive oil over high heat.
- Sauté aromatics: Add onion, ginger, and garlic; sauté.
- Cook turkey: Stir in the ground turkey, breaking it apart, until mostly browned. Add in spices.
- Simmer: Pour in chicken broth, cover, simmer until broth mostly evaporates.
- Finish with peas: Stir in frozen peas; cook briefly.
- Serve: Over basmati rice with optional sides.
Recipe Notes
- Adjust spices: Tailor the spice levels, especially cayenne, to your taste and heat preference.
- Meal prep friendly: Divide the meal and sides into meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce!
- Naan warming methods:
- Stovetop: Spray with cooking oil, grill for char marks, and cover with a tea towel.
- Microwave: Heat wrapped in a damp towel for 15 seconds.
- Toaster: Pop mini naan (like Stonefire®) in a toaster.
More Meal Prep Favorites:
Indian Ground Turkey Bowls
Indian Ground Turkey Bowls bring together bold spices, delicious ground turkey, and veggies--topped with an amazing cucumber-yogurt sauce.
Ingredients
- 3 tablespoons olive oil
- 2 cups yellow onion very finely diced (1 large)
- 1 tablespoon + 1 teaspoon each: minced ginger and garlic
- 1 lb ground turkey lean (93/7)
- ⅛ teaspoon ground cayenne pepper, optional
- 1½ teaspoon each: garam masala, ground cumin, ground coriander (Note 1)
- ½ teaspoon ground turmeric
- 1 teaspoon beef bouillon
- Fine sea salt and pepper
- 1 cup chicken broth
- 1 cup frozen peas, optional
- For serving: Yogurt-cucumber sauce, cooked basmati rice, naan (Note 2, 3, 4)
- Optional, for serving: roasted carrots
Instructions
- SAUTE: In a cast iron skillet over high heat, add olive oil. Once oil is hot, add onion, ginger, and garlic. Sauté until they start to turn translucent (~3-5 minutes).
- GROUND TURKEY: Add turkey and cook, breaking it up as you go, until it changes from pink to light brown. Add all the spices. Season to taste, I add ¾ tsp salt and ¼ tsp pepper. Finish browning and crumbling through. If there is excess liquid, drain off.
- SIMMER: Pour in chicken broth, stir, then cover with a lid. Reduce heat to medium and let it simmer for 8-10 minutes or until most of the broth has evaporated. Remove the lid and stir in frozen peas. Adjust seasoning if necessary.
- SERVE: Serve over rice with cucumber yogurt sauce (See Note 2). Optional sides include roasted carrots and toasted naan (See Note 3).
Recipe Notes
Note 1: Garam Masala: This is is blend of several spices, it's key for rich, complex flavor. Don't skip it!
Note 2: Yogurt-cucumber sauce: In a medium-sized bowl, mix 1/2 cup plain, full-fat Greek yogurt, 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, and 1/4 teaspoon each of cumin, coriander, and fine sea salt. Refrigerate and stir before serving.
Note 3: Naan warming methods:
- Stovetop: Spray with cooking oil, grill for char marks, cover with a tea towel.
- Microwave: Heat wrapped in a damp towel for 15 seconds.
- Toaster: Pop mini naan (like Stonefire®)in a toaster.
Note 5: Divide meals and sides in meal prep containers for convenient, nutritious meals throughout the week. We use these little containers for the sauce!
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 12g | Protein: 29g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 312mg | Potassium: 538mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
