Ground Turkey Bowls with Cabbage Rice

Name: Ground Turkey Bowls with Cabbage Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 people
Ingredients: 2 Tbsp avocado oil; 1 small yellow onion; 1 apple; 5 cloves garlic; 2 cups mushrooms; 1 lb ground turkey; 2 zucchini squash; 2 tsp dried oregano; 1 tsp ground ginger; 1 tsp sea salt; 4 cups baby spinach; 2 Tbsp avocado oil; 1 large head green cabbage; 1/2 tsp sea salt

User Reviews

4.6

108 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
3 people
Calories
376 kcal
Course
Main Course
Cuisine
American

Ground Turkey Bowls with Cabbage Rice

Tyler Espinosa

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

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Ingredients

Servings

For the Turkey:

2 Tbsp avocado oil
1 small yellow onion diced
1 apple peeled, cored and chopped
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:

2 Tbsp avocado oil
1 large head green cabbage grated
1/2 tsp sea salt to taste

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Instructions

Prepare the Turkey:

Heat the oil in a large skillet over medium-high and add the onion and chopped apple. Cook, stirring occasionally, until onion begins to turn translucent, about 5 minutes. Add the mushrooms and continue cooking another 3 minutes.
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.
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:

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.
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.