Turkey Bowl

About turkey meat

In this recipe, ground turkey is a key ingredient. Large native to North America, turkeys are reared on farms and hunted in the wild. Its meat is a widely consumed source of protein due to its great nutritional value.

Turkey is high in protein and contains minerals like iron and zinc, which strengthen immunity; several bodily processes require zinc, such as gene expression, protein synthesis, and enzyme reactions. Additionally, Turkey has a high concentration of selenium, a mineral with potent antioxidant qualities that aid in disease prevention. In addition to helping your body produce thyroid hormones, selenium regulates metabolism and growth. Turkey also has several B vitamins, such as B3, B6 and B12, which support the production of red blood cells. Vitamin B6 aids in the synthesis of certain neurotransmitters in the brain, including serotonin, which promotes happiness. It is a step in producing hemoglobin, which gives tissues and organs oxygen (which is excellent for anemia).

Tryptophan is an amino acid used to make Vitamin B3 (Niacin) and serotonin, a hormone that helps you relax and makes you sleepy. There are 250 to 310 milligrams of tryptophan in a 3-ounce serving of turkey.

Chickpeas

Chickpeas have a high nutritional content but a low natural saturated fat content. In a ½-cup portion, they offer around 20 grams of protein and 5 grams of dietary fibre. In addition, chickpeas provide phosphorus, iron, vitamin C, and folate. To learn more about hormonal balancing foods, visit our blog: “The 5 Reasons Why Women Over 30 Cannot Lose Weight”.

Turkey Bowl

Recipe by MelissaCourse: LunchDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

8

minutes

Calories

400

kcal

Carb

23

Protein

28

Fat

25

If you’re looking for a tasty lunch that’s fast, easy, cheap, and high in protein, fibre, and healthy fat but nutritious, this is the recipe for you. Give our turkey bowl a try.

Ingredients

• 1 tbsp (14 g) avocado oil

• 8 oz (224 g) ground turkey

• 1 tbsp (2.5 g) organic premixed taco seasoning

• 1 cup (240 g) chickpeas

• One medium cucumber chopped (alternatively, you can use two small cucumbers)

• 1/2 cup (30 g) parsley chopped

• 1 cup (150 g) cherry tomatoes, chopped

• 1/2 cup (45 g) kalamata olives, halved

• Sea salt to taste

• Cayenne pepper to taste (Optional)

• 1 tbsp virgin olive oil (Optional)

• The taco seasoning we use is from Splendor Garden. The taco seasoning is inexpensive and made with organic spices.
  

Directions

• Heat olive oil in a large skillet over medium heat for about one minute.
• Add ground turkey. Once slightly browned, add taco seasoning and 2-3 tbsp water.
• Cook the turkey until it is browned through, crumbling and flipping it as it cooks.
• Cover the meat while chopping the other ingredients to speed up the cooking process. Keep an eye on it often since the water might dry out too quickly, resulting in overcooked ground turkey.
• It is essential to make sure that the excess water is dried thoroughly.
• Add the parsley once the ground meat is cooked, but do not overcook it (the parsley should still look fresh).
• In a salad bowl, add cooked ground turkey and all other ingredients.
• Enjoy warm or cold. However, it tastes better when it’s warm.

Recipe Video

Notes

• This ground meat recipe can be used in salads, tacos, or sandwiches. Depending on how spicy you like your meat, sprinkle it with any pepper of your liking. If you prefer, you can substitute ground chicken or ground beef for ground turkey. Ground beef requires more cooking.
• A half cup of Kalamata olives contains 400 mg of sodium. If you suffer from high blood pressure or chronic health conditions, you may want to reduce the amount of olives to a third cup to reduce the amount of sodium.
• This recipe is not sponsored.