Sautéed Veggie and Ground Turkey Bowl (Paleo + Whole30)

This is one of my go-to lunch recipe bases.  The combination of sautéed vegetables and seasoned ground turkey makes for a hearty and flavorful meal that is sure to keep you satisfied.  My favorite way to eat this is piled on a bed of lettuce and dressed with Tessemae’s Creamy Ranch dressing and a few good dashes of hot sauce.  I also enjoy this stuffed into a baked sweet potato or simply on its own.


  • 6 cups shredded brussel sprouts
  • 11 Tbsp Avocado oil, divided
  • 5 tsp Salt, divided
  • 5 Cups Riced Broccoli
  • 10 oz. Shredded Carrots
  • 2 lbs Ground Turkey Breast
  • 1 tsp Cumin
  • 2 tsp Smoked Paprika


  • Heat 3 Tbsp avocado oil in a large saute pan
  • Add brussel sprouts and 1½  tsp salt
  • Once cooked, remove from pan and add to large bowl
  • To the same sautee pan add 3 Tbsp avocado oil
  • Add riced broccoli and 1 tsp salt
  • Cover to cook through
  • Once cooked remove from pan and add to the bowl with the brussel sprouts
  • Add 2 Tbsp avocado oil to pan
  • Add shredded carrots and ½ tsp salt and cover
  • Once cooked remove from pan and add to bowl with brussel sprouts
  • Heat 3 Tbsp avocado oil
  • Add ground turkey, be sure to break up clumps
  • Add cumin, smoked paprika and 2 tsp salt
  • Continue to break up clumps as it turkey continues to cook.
  • Once cooked combine with sauteed vegetables and mix to evenly combine the ingredients.

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