I’m a Certified Nutrition Coach, gluten-free recipe creator, and home detoxification expert with a focus on gut health. I show burned-out women with digestive issues how to take a proactive, holistic approach to healing by sharing nutrient-dense recipes, and sustainable lifestyle tips that are easy to implement in everyday life.
On weeknights when I’m spent and don’t want to sacrifice flavor for convenience, this one-pot ground turkey bowl my go-to. With tender sweet potatoes, hearty kale, and perfectly seasoned turkey, this recipe is comforting and deeply nourishing.
This recipe is a treat to make in the fall once sweet potatoes and kale are back in season. I cook this dish throughout the colder months when and I’m craving something warm and substantial but not heavy.
It doesn’t hurt that it’s an easy recipe, either. With only 35 minutes to prep and cook, ground turkey bowls are perfect when you’re hungry, tired, and short on time.
This ground turkey sweet potato recipe is a great source of healthy macros, but the micronutrients are where it’s at. I love a simple meal that checks all the boxes and tastes delicious. Here are some high-level benefits:
Anti-Inflammatory: Sage, kale, garlic, and walnuts contain anti-inflammatory properties. Each boasts a variety of antioxidants, which fight free radicals in the body, reducing inflammation. Consuming foods high in antioxidants is important for fighting disease.
Gut-Healthy Fiber: The veggies all provide beneficial fiber, especially the sweet potatoes. Once cooled, the starches in the sweet potatoes convert to resistant starch, which acts like a prebiotic. It feeds beneficial gut bacteria and improves bowel movements. Don’t worry–reheating leftovers won’t undo the resistant starch benefits.
Lean Protein: Ground turkey bowls are a great way to enjoy lean protein for dinner. Leftovers make a satisfying lunch to keep you fueled and satisfied all afternoon.
Ingredients
Here’s everything you’ll need to whip up this recipe for dinner tonight.
Fresh Ingredients
Ground Turkey – One pound of ground turkey serves four. Double the recipe for a bigger batch.
Sweet Potato – Sweet potatoes are a starchy root vegetable high in vitamins. I leave the skins on for extra fiber to help slow blood sugar absorption. Peel them if you’re not a fan.
Curly Kale – Green or red kale–it doesn’t matter–they taste the same. Wash it well and discard the stems. Tear the leaves into pieces with your hands so it mixes better with the ground turkey and sweet potato. Organic kale is the best choice.
Onion and Garlic – Alliums add delicious flavor. I use a purple onion in this recipe, but any variety works. Slice them into half-moons by cutting them in half from top to bottom, then parallel to the ridges. To maximize anti-inflammatory benefits, crush and chop the garlic first and let it rest for a few minutes while you prep the other veggies.
Celery – Celery adds a subtle flavor and a mild crunch, but if you hate it, leave it out.
Fresh Sage – Ground turkey tends to be bland, but fresh sage infuses it with savory notes that balance the sweet potatoes.
Pantry Ingredients
Gluten-free Coconut Aminos – A little sauce to pull everything together. Coconut Secret is the brand I use. It’s not as sappy as other brands and it has less sugar.
Walnuts – A great source of heart-healthy omega-3 fatty acids, walnuts add a delicate, nutty crunch to this recipe. I love combining walnuts and sage but leave them out if they’re not your thing. I buy sprouted walnut halves from Thrive Market and give them a quick chop. [Enjoy 40% off your first box with my link.]
Walnut Oil – Cold-pressed walnut oil is the highest quality with the strongest flavor, but it can be hard to find. Expeller pressed is more readily available. Once open, refrigerate it to prevent it from going rancid. See substitutions below.
Salt and Pepper – This ground turkey bowl recipe uses fine mineral salt for seasoning throughout, but I like to top each serving with a pinch of finishing salt and fresh cracked pepper before diving in. You do you.
See the recipe card below for specific quantities and instructions.
Substitutions
Tree Nut Allergies: Substitute extra virgin olive or avocado oil. Both add anti-inflammatory, heart-healthy fats. Olive oil has a lower smoke point, so cook it on medium-low heat. Skip the walnuts.
Coconut Allergies: Use any type of broth or stock instead of coconut aminos and add 1 teaspoon of pure maple syrup. It’ll give the turkey more flavor.
Substitute Ground Chicken: Obviously, it won’t be a ground turkey bowl, but ground chicken works just as well in a pinch. Chicken has a mellower flavor, but it’s still tasty. Just make sure to look for organic or regeneratively raised options.
Cooking Tips
Multi-Task: Wait to prep the kale while the sweet potatoes cook to save time.
Deglaze the Pot: If the veggies start to stick, reduce the heat and deglaze the pot with a splash of chicken stock or water. This will add extra moisture and prevent the naturally occurring sugars from burning.
Use a Wooden Spoon: Limit your exposure to toxic plastic by using a wooden or bamboo spoon instead of a plastic meat masher.
How to Make Ground Turkey Bowls
This one-pot method makes cleanup a breeze. You’re welcome. 😉
Heat the walnut oil in a large, 6.5-quart pot over medium heat. Add the onion, celery, garlic, and ¼ teaspoon salt. Sauté for 3-5 minutes.
Add the sweet potatoes and ¼ teaspoon salt to the sautéed veggies. Stir, cover, and cook for 5 minutes.
Add the ground turkey, sage, coconut aminos, and remaining salt to the pot, stirring to break up the turkey. Cover and cook until the sweet potatoes are fork-tender, about 5 minutes.
Stir the turkey mixture and add the kale on top. Recover to capture the steam and cook for 3 minutes or until the turkey is firm and opaque. Once cooked, remove from heat, add the walnut pieces, and stir the pot to combine all the ingredients.
Serve your ground turkey bowls with finishing salt and fresh cracked pepper to taste.
Refrigerate leftovers in a glass container for up to 3 days.
This one-pot ground turkey sweet potato dinner is sure to become a winter favorite–share it with friends! I’d love to see how it turned out, so tag me @chelsea.l.allard.
Warm up with this healthy one-pot ground turkey bowl with sweet potato, and kale. In just 35 minutes you’ll have a cozy, nourishing, anti-inflammatory dinner. Leftovers taste even better for lunch the next day.
Ingredients
Scale
1 tablespoonwalnut oil (see substitutions)
1smallpurple onion, thinly sliced into half-moons
2 stalks celery, chopped
2cloves garlic, crushed, peeled, and minced
1 teaspoonfine mineral salt
1 large sweet potato with skin, chopped
1 pound organic ground turkey
2 tablespoonsfresh sage, minced (from about 10 leaves)
1 large bunch curly kale, washed, stems removed, leaves torn into pieces
1/4 cupwalnuts (optional)
Finishing salt and fresh cracked pepper to taste
Instructions
Sauté the Onions: Heat the walnut oil in a large, 6.5-quart pot over medium heat. Add the onion, celery, garlic, and ¼ teaspoon salt. Sauté for 3-5 minutes.
Cook the Sweet Potatoes: Add the sweet potatoes and ¼ teaspoon salt to the sautéed veggies. Stir, cover, and cook for 5 minutes.
Brown the Turkey: Add the ground turkey, sage, coconut aminos, and remaining salt to the pot, stirring to break up the turkey. Cover and cook until the sweet potatoes are easily pierced with a fork, about 5 minutes.
Steam the Kale: Stir the turkey mixture and add the kale on top. Recover to capture the steam and cook for 3 minutes or until the turkey is firm and opaque. Once cooked, remove from heat, add the walnut pieces, and stir the pot to combine all the ingredients.
Serve your ground turkey bowls and season with finishing salt and fresh pepper to taste.
Refrigerate leftovers in a glass container for up to 3 days.
Notes
Nut Allergy Substitutions: Omit the walnuts and useextra virgin olive oil or avocado oil to sauté the veggies. Olive oil has a lower smoke point, so use medium-low heat.
For Coconut Allergies: Use any chicken broth or stock instead of coconut aminos and add 1 teaspoon of pure maple syrup to boost the flavor.
You can substitute ground chicken for turkey in this recipe.
