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5 from 10 votes

Turkey and Kale Power Bowl

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Dish
Cuisine: American, meal prep
Keyword: free, gluten free, meal prep, turkey
Servings: 5 servings
Calories: 574kcal

Ingredients

For the Pickled Onions

  • 1 medium red onion
  • 1 tbsp sugar
  • 1 tsp salt
  • cups white vinegar
  • cups water

For the Quinoa

  • 1 cup dry quinoa
  • 2 cups water

For the Turkey

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

For the Vegetables

  • 1 small sweet onion
  • 2 medium red peppers
  • 1 bunch kale
  • 1 tbsp minced garlic
  • 1 tbsp oil
  • salt and pepper to taste

For the Sriracha Lime Mayo

  • ¼ cup mayonnaise
  • ¼ cup plain nonfat Greek yogurt
  • 4 tsp lime juice
  • 4 tsp sriracha
  • salt to taste

Instructions

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.

Video

Nutrition

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