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Chimichurri Rice Bowls
Ground turkey, rice, sweet potatoes, and broccoli mixed together and served with a side of chimichurri sauce to go over the top. This meal is incredibly flavorful and a breeze to prep.Print Recipe Pin Recipe
For the Main Dish
- 2 lbs (908 g) ground turkey 93/7
- 1 lb (454 g) frozen broccoli
- 2 cups (300 g) cooked rice
- 2 medium (500 g) sweet potatoes
- 1 tbsp (15 g) olive oil
- salt and pepper to taste
For the Chimichurri
- ¼ cup (25 g) parsley chopped
- ¼ cup (25 g) cilantro chopped
- ¼ cup (60 ml) red wine vinegar
- 3 tbsp (45 g) olive oil
- 3 cloves (15 g) garlic
- 2 tbsp (15 g) shallot minced
- 1 tbsp (3 g) oregano
For the Rice
- Cook enough rice to yield 2 cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.
For the Potatoes and Broccoli
- Wash and cut your potatoes into a large dice. If your broccoli is in large florets, cut it as well.
- I used an air fryer to cook these. Set your air fryer to the air fry setting at 400°F. Add the potatoes and spray lightly with oil. Shake every few minutes. Once the potatoes have finished, remove and add the broccoli and cook for 8 minutes.
- If you don't have an air fryer, preheat your oven to 425°F.
- Toss the potatoes in a bit of oil and spread on a sheet pan. Season lightly with salt and pepper. Roast for 10 minutes and then flip.
- When you remove the tray to flip the potatoes, add the broccoli and cook an additional 8-10 minutes. If your broccoli has lots of ice on the outside, you may want to use a separate sheet pan so the water that melts off doesn't soak the potatoes.
For the Turkey
- Heat a bit of oil in a large skillet over medium high heat. Add the turkey and brown. Cook off any water that remains in the pan. Season lightly with salt and pepper.
- Once the rice, broccoli, potatoes, and turkey have all cooked. Mix them all together in a giant bowl/pan. Season to taste.
For the Chimichurri
- Wash your parsley and cilantro. Dry with paper towels and cut of the stems. You don't need to pick off all of the leaves, just cut off the stem under the leaves.
- Roughly chop the leaves until you have 25 grams (¼ cup) worth of each.
- Peel the garlic and mince the onion until you have 15 grams (2 tbsp) worth.
- Place all of the ingredients into a blender or food processor and blend until it is homogenous and all of the ingredients are broken down.
- Divide the chimichurri evenly 5 ways. Store in a smaller separate container to place within your meal prep container. You could just mix in the chimichurri with the food but I find it better to keep on the side.
- This recipe makes 5 servings. Divide the meat mixture evenly 5 ways between all of your containers.
Calories: 542kcal | Carbohydrates: 43g | Protein: 38g | Fat: 24g
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
This Post Has 9 Comments
Really good , sauce made the dish.
I made this for my coworker and she said “This… is spectacular.” I have to agree with her. The strong, punchy flavor of the sauce mixed with the sweetness of the sweet potatoes is quite good.
Glad you both enjoyed it 😎 Chimichurri is good on almost anything
I can’t eat rice so substituted red cabbage. Worked well and tasted great–note I agree that sauce made the dish and doubled the amount of sauce.
About to make this for next week, never had chimichurri sauce before so I’m looking forward to tasting it.
Oh my god, top tier recipe!!!! Made it at 1:00 am
And fr this slapped hard af