Refreshing & Herby Summer Turkey Bowl

Hello friends! Something I’ve been wanting to add to the mix here is recipes. I love cooking, I love planning a menu, and I love creating nutrient-dense meals that are easy to make. 

So I’m going to start sharing some of my recipes. It will be a slight challenge, because I generally don’t measure anything when I cook, but I will do my best to approximate!

Prep time: 5 min.

Cook time: 10 min.

Total: 15 min.*

Yield: A fuckton. (easily 8 servings)

Ingredients:

1lb ground turkey

1 can of chickpeas, rinsed

3-4 celery stalks, thinly sliced

Half a red onion, thinly diced

1 cup of chopped mint

1 cup of chopped parsley

1 1/2 tsp ground sumac

1/2 tsp ground mustard

1/4 cayenne (optional)

S+P to taste

A squeeze of lemon juice

*Cooked quinoa or farro, and some baby arugula or spinach, if you want to make this into a bowl.

Steps:

1. Once everything is chopped, measured, and ready to go, cook the ground turkey on the stovetop on medium heat. Add spices and stir well.
2. Turn off the heat, and stir in red onion, celery, chickpeas, and half of your chopped herbs.
3. Once cooled a little bit (maybe 5 min), add in the rest of your chopped herbs, stir well, and enjoy on top of a bed of quinoa and baby arugula

Okay, so, usually I don’t like ground turkey. I don’t like turkey at all, actually. But I was feeling adventurous and tuning into my body’s need for lean protein, so… turkey. You can always swap this out for ground chicken if you want, but even as a non-turkey lover, the way everything mixes together creates a really refreshing but rich lunch option.

There is SO MUCH protein in this dish. The turkey, obviously, and then the chickpeas. And THEN… if you put it on top of quinoa or farro, you’re getting a triple dose, which is great because it’s actually really hard to get enough protein in one meal.

It’s also full of fiber and prebiotics, and medicinal properties from the herbs.

Flavor-wise, it’s herby and refreshing, with a slight kick from the cayenne, and earthiness from the quinoa.

What I love about it too is that you can have this so many different ways. For starters, you can personalize the flavor profile to your liking by swapping out herbs, or a new combo of spices.

But you can also have this… inside a wheat or collard wrap. You can have it as a lettuce wrap. You can add some mayo and have it as a “turkey lobster roll!” Add rigatoni or radiatori and turn it into a hot dinner. So much versatility here.

I love an easy, nutrient packed mixture - it is so good for your gut to have an array of nutrients in one meal!

Anyway, I hope you like this, and if you give it a try, let me know what you think!