Turkey and Kale Power Bowls

Turkey and Kale Power Bowls

This Turkey and Kale Power Bowl is served with a side of Sriracha Lime Mayo and Pickled Red Onions. Made up of 93/7 ground turkey, onions, peppers, kale and quinoa this meal is high in volume and flavor.
20 Minutes
25 Minutes

Per Serving – Makes 5

574 Calories

36g C | 40g P | 30g F

How to Make Turkey and Kale Power Bowls

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Turkey and Kale Power Bowl

4.96 from 21 votes
Course: Main Dish
Cuisine: American, meal prep
Keyword: free, gluten free, meal prep, turkey
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 5 servings
Calories: 574kcal
This Turkey and Kale Power Bowl is served with a side of Sriracha Lime Mayo and Pickled Red Onions. Made up of 93/7 ground turkey, onions, peppers, kale and quinoa this meal is high in volume and flavor.
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For the Pickled Onions

  • 1 medium (200 g) red onion
  • 1 tbsp (12 g) sugar
  • 1 tsp (6 g) salt
  • cups (360 g) white vinegar
  • cups (360 g) water

For the Quinoa

  • 1 cup (180 g) dry quinoa
  • 2 cups (480 g) water

For the Turkey

  • 2 lbs (908 g) ground turkey (93/7)
  • 1 tbsp (15 g) oil
  • 2 tsp (6 g) paprika
  • 1 tsp (3 g) ground coriander
  • salt and pepper to taste

For the Vegetables

  • 1 small (125 g) sweet onion
  • 2 medium (300 g) red peppers
  • 1 bunch (150 g) kale
  • 1 tbsp (15 g) minced garlic
  • 1 tbsp (15 g) oil
  • salt and pepper to taste

For the Sriracha Lime Mayo

  • ¼ cup (56 g) mayonnaise
  • ¼ cup (56 g) plain nonfat Greek yogurt
  • 4 tsp (20 g) lime juice
  • 4 tsp (20 g) sriracha
  • salt to taste


For the Quinoa

  • Rinse your quinoa under some water to clean off any impurities.
  • Cook your quinoa according to the packaging. I use a rice cooker with a 1 cup quinoa to 2 cups water ratio.

For the Pickled Onions

  • Cut your red onion into thin slices from root to shoot.
  • In large mason jar, add 1 tsp of salt, 1 tbsp of sugar, cups water, and cups distilled vinegar. Stir to dissolve the solids.
  • Add the onions into the mason jar and top with more water and vinegar if necessary to cover the onions. Cap the jar and move it into the fridge to allow the onions to pickle.

For the Vegetables

  • Wash your red peppers and kale first.
  • Cut the peppers into a small to medium dice and the onion into a small dice.
  • Remove the leaves from the stems of the kale and roughly chop them into smaller pieces. Massage the kale leaves by squeezing them in your hands for 20-30 seconds. This will help soften the leaves and take away some bitterness.
  • In a large skillet over medium high heat, add 1 tbsp of oil and dump in your onions and peppers. Salt lightly.
  • Once the onions have started to develop some color, add in your kale and cover for 1 minute to help it wilt down.
  • Stir the contents of the skillet and then add 1 tbsp of minced garlic and season the vegetables to taste. Reserve to the side until the remainder of your components are ready.

For the Turkey

  • In a large skillet over medium high heat, drizzle in 1 tbsp of oil and add the turkey to brown. Season with salt and pepper to your liking.
  • Flip the turkey over after a few minutes to brown the other side. When it is about 85% of the way finished, add in 2 tsp of paprika and 1 tsp ground coriander.
  • Mix in the seasonings until they are well distributed. Once the turkey is finished cooking, set it aside until everything else is ready.

For the Sriracha Lime Mayo

  • In a small bowl, mix the mayo, yogurt, lime juice, and sriracha together. Season with salt to taste.
  • Divide the mayo out into 5 small ramekins to be placed into the final dish.

For the Final Dish + Plating

  • In a large skillet with the vegetables, add in the turkey and quinoa. Mix thoroughly to incorporate. Taste test and adjust flavors as needed.
  • This recipe makes 5 servings. Divide the contents of the skillet evenly between 5 servings. Each dish gets one ramekin of the sriracha lime mayo.
  • If you are taking the meals away from your home, I would also add in some of the pickled red onions to each dish. If you eat the meals at home, you can take the onions from the jar after you reheat.



Calories: 574kcal | Carbohydrates: 36g | Protein: 40g | Fat: 30g


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.

2867.5 cals

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This Post Has 13 Comments

  1. Michael

    5 stars
    Great video great meal, one question though. Why do you wash the quinoa?

    1. Joshua

      There is something on the seeds that make them taste more bitter if you don’t rinse them. I often don’t if there is a ton of other ingredients added to quinoa but if it is the main ingredient you’ll probably want to do it.

  2. Sarah

    5 stars
    Really really good. This is much tastier than I expected.

    1. Justin

      5 stars
      I agree. I was a bit concerned with lack of flavor but that siracha mayo really ties it together. I’ll be making this one again for sure.

  3. Scott

    I was skeptical because I’m not a fan of steamed kale. The sriracha mayo w/ lime juice really tied all the flavors together. Great recipe Josh!

  4. Joel

    5 stars
    This simple dish is the second dinner I have ever made, and it was a great success! Tastes very well too. Good one to start with for beginners like me

  5. Jeremy Mayernik

    5 stars
    Great recipe. I made it for this week’s meals and really love it. The pickled onions and sriracha lime mayo give the dish that extra zing and acidity that’s just perfect. I will definitely be making this one again.

  6. Brad

    5 stars
    I hate kale. I love this recipe.

  7. Teri Elmore

    5 stars
    Great recipe! I didn’t make the pickled onions as I’m avoiding sugar and used bulgar rather the quinoa to reduce carbs by a fraction but it was still excellent! I LOVE the Sriracha mayo!!! Yum!

  8. Joel Olsen

    5 stars
    I substituted spinach for the Kale and absolutely loved this recipe! Have made it 3 times now in the last 2 months. So filling, could almost be spread out into 6 meals.

  9. William Giffear

    This needed more for me, I found the turkey didn’t have much flavor even w/ the paprika and coriander…Love the mayo and the onions though. I needed more for the turkey, so next time I will try a really good spice mix I’ve used before for ground turkey. It’s this one right here- https://www.amazingpaleo.com/spiced-ground-turkey/

  10. Ryan LeMoine

    Could you start including amount of fiber in nutritional facts?

  11. Phillip

    5 stars
    Love this recipe – but has anyone tried freezing this one after cooking? I imagine the pickled onions will be fine and you can make sriracha Mayo on demand. I’m going to try it regardless, so maybe I will report back

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