Hey there, friends!
Are you in the mood for a quick and delicious dinner? I’ve got the perfect dish for you!
Today, I’m sharing my easy ground turkey vegetable skillet.
It’s packed with flavor, super healthy, and you can whip it up in no time.
This one-pan meal is also a great way to use up those veggies in your fridge.
Let’s dive in and get cooking!
Possible Ingredient Alternatives
Lean turkey mince can be replaced with ground chicken, lean ground beef, or plant-based alternatives like crumbled tempeh or textured vegetable protein (TVP) for vegetarian options. These substitutions maintain a similar protein content while offering different flavor profiles. Adjust cooking times slightly for plant-based options.
Zucchini can be substituted with yellow squash, eggplant, or bell peppers for varied textures and flavors. These alternatives provide similar nutritional benefits and cooking properties. Cut them into similar sizes as the zucchini for even cooking.
Cauliflower rice can be replaced with regular rice, quinoa, or riced broccoli for different nutritional profiles and textures. Use cooked regular rice or quinoa in equal amounts, or prepare riced broccoli similarly to cauliflower rice. These options cater to different dietary preferences while maintaining the dish’s overall structure.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 60-70 g
- Fat: 30-35 g
- Carbohydrates: 40-50 g
Ingredients
- 1 pound lean turkey mince
- 5 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 580g zucchini (about 3 medium-sized)
- Diced fire-roasted tomatoes (14.5 oz can)
- 2 cups of spinach leaves (85g)
- 3 tablespoons grated parmesan cheese (15g)
- Frozen cauliflower rice (10 oz package)
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt and black pepper
- Optional: sprinkle of red pepper flakes
Step 1: Prepare Ingredients
Start by gathering all the ingredients you will need for this dish.
Slice the zucchini and garlic, then set them aside for later use.
In a small bowl, combine the seasonings, mix well, and set aside.
Step 2: Cook the Turkey
Heat a large skillet over medium-high heat.
Add the ground turkey to the skillet and cook until browned.
Once browned, drain any excess fat and add half of the seasoning mixture.
Stir to coat the turkey well.
Transfer the seasoned turkey to a separate bowl and set aside for now.
Step 3: Sauté the Garlic and Cook Cauliflower
Return the skillet to the heat and add olive oil.
Add the sliced garlic to the skillet and cook for about 2 minutes until fragrant.
Pour the bag of frozen riced cauliflower into the skillet and cook for 5-7 minutes, or until the cauliflower is fully cooked and warmed through.
Step 4: Cook Zucchini and Season
Add the sliced zucchini to the skillet with the cauliflower.
Cook for about 10 minutes, allowing the zucchini to soften.
Add the remaining seasoning mixture and stir well to combine all the flavors.
Step 5: Add Spinach and Combine Ingredients
Reduce the heat to low and add the spinach to the skillet.
Cook for about 2 minutes, or until the spinach leaves are wilted.
Add the reserved cooked turkey and tomatoes to the skillet, stirring everything together to ensure it is well mixed.
Step 6: Final Touches and Serve
Remove the skillet from heat and stir in the parmesan cheese until it’s evenly distributed throughout the dish.
For an extra kick, sprinkle with red pepper flakes if desired.
Your flavorful turkey and vegetable skillet is now ready to enjoy!
