Name: Ground Turkey & Roasted Veggie Rice Bowl Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 pound ground turkey; 2 tablespoons olive oil (divided); 1 medium zucchini, chopped; 1 red bell pepper, chopped; 1 cup broccoli florets; 1 medium carrot, sliced; 1 small red onion, chopped; 3 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 cups cooked brown rice; 2 tablespoons soy sauce or coconut aminos; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh cilantro

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Imagine coming home to a warm, vibrant, and outrageously flavorful Ground Turkey & Roasted Veggie Rice Bowl that’s not only bursting with color but also nourishing, hearty, and easy to personalize. This bowl is the kind of meal that checks every box: it’s quick to pull together, makes the most of seasonal produce, and satisfies without weighing you down. Whether you’re after a wholesome weeknight dinner or meal prep for busy days, this one has you covered, offering a glorious blend of textures, nutrients, and pure comfort with every single bite.

Ingredients You’ll Need

Ground Turkey & Roasted Veggie Rice Bowl Recipe - Recipe Image

Ingredients You’ll Need

When it comes to pulling off a memorable Ground Turkey & Roasted Veggie Rice Bowl, it all starts with a handful of honest, everyday ingredients. Each one plays a key role: infusing flavor, providing satisfying texture, or adding an eye-catching pop of color that makes your bowl totally irresistible.

Ground turkey: Lean yet juicy, this protein takes on spices beautifully and is the perfect canvas for savory flavor.
Olive oil: Essential for roasting veggies to golden perfection and keeping turkey moist and tender.
Zucchini: Tender and mild, zucchini brings freshness and effortless green goodness to your bowls.
Red bell pepper: Sweet and vibrant, it adds a juicy crunch and gorgeous color.
Broccoli florets: Roasting brings out broccoli’s nutty depth while keeping it delightfully crisp-tender.
Carrot: Naturally sweet, carrots balance the savory spices and add a pop of orange brightness.
Red onion: Their mild bite mellows in the oven, lending gentle sweetness and beautiful purple flecks.
Garlic: Minced fresh for a punch of flavor that elevates both turkey and veggies.
Smoked paprika: This spice is the secret to a smoky, almost grilled flavor throughout your bowl.
Ground cumin: Earthy and aromatic, cumin deepens the overall flavor profile.
Chili powder: Adds gentle warmth and a little kick without overpowering the other elements.
Salt: Just enough to make those roasted veggies and turkey shine.
Black pepper: A simple staple, it wakes up all the other flavors.
Cooked brown rice: Hearty and filling, brown rice brings essential fiber and a nutty taste—sub with quinoa or cauliflower rice if you like.
Soy sauce or coconut aminos: Offers a splash of umami and salt to tie everything together.
Fresh lime juice: Adds a bright, zesty finish that makes every bite pop.
Fresh cilantro: Chopped and scattered over the top, this herb brings a cooling, fragrant lift at the finish.

How to Make Ground Turkey & Roasted Veggie Rice Bowl

Step 1: Prep Your Veggies

Start by preheating your oven to 425°F and lining a baking sheet with parchment paper. Chop the zucchini, red bell pepper, broccoli, carrot, and red onion into bite-sized pieces—think slightly larger than you’d use for a stir fry so they hold their own after roasting. Toss them in a bowl with one tablespoon of olive oil, plus a sprinkle of salt and black pepper. Spread everything out on your baking sheet, making sure they’re in a single layer for even roasting.

Step 2: Roast the Vegetables

Slide the loaded baking sheet into your hot oven and roast for 20 to 25 minutes. Be sure to give the veggies a good stir about halfway through—this ensures every piece gets perfectly caramelized edges. What you’re aiming for: veggies that are tender, a little crispy on the outside, and deeply flavorful thanks to those high-heat golden edges.

Step 3: Cook the Ground Turkey

While the vegetables transform in the oven, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add your ground turkey, breaking it apart with a spoon and cooking for 6 to 8 minutes, until it’s nicely browned and thoroughly cooked. As soon as the turkey is done, stir in the minced garlic, smoked paprika, ground cumin, and chili powder. Cook for another minute or two; you’ll notice the spices turn deeply aromatic—that’s when you know things are going right!

Step 4: Season and Finish the Turkey

Lower the heat and drizzle in the soy sauce (or coconut aminos) and fresh lime juice. These two ingredients bring balance, adding that perfect hit of acidity and a savory depth. Stir until the turkey is glossy and coated in all those flavor-packed juices.

Step 5: Assemble Your Ground Turkey & Roasted Veggie Rice Bowl

Build your bowls by adding a generous scoop of warm, cooked brown rice as the hearty base. Top it with your rainbow-roasted veggies and a helping of the spiced ground turkey. Finally, shower each bowl with chopped fresh cilantro—this fresh finishing touch ties all those big flavors together and takes your Ground Turkey & Roasted Veggie Rice Bowl completely over the top.

How to Serve Ground Turkey & Roasted Veggie Rice Bowl

Garnishes

Never underestimate the power of the final sprinkle! Fresh cilantro is a must for the Ground Turkey & Roasted Veggie Rice Bowl, but you can also top it with thinly sliced green onions, diced avocado, or a lively squeeze of extra lime for extra color and brightness. For heat lovers, a pinch of red pepper flakes or a drizzle of sriracha can be transformative.

Side Dishes

Though this bowl is a meal in itself, pairing it with something simple like a crisp cucumber salad, garlicky sautéed greens, or a bowl of miso soup makes it feel extra special. If you want more crunch, a handful of toasted nuts or seeds on the side makes the experience even more enjoyable.

Creative Ways to Present

Presentation can be half the fun! Try building a DIY bowl bar, letting everyone choose their favorite toppings for completely personalized Ground Turkey & Roasted Veggie Rice Bowls. Or, for meal prep, layer the rice, veggies, and turkey in glass jars for vibrant grab-and-go lunches. For dinner parties, serve ingredients deconstructed on a large platter so guests can assemble their own perfect creation.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Ground Turkey & Roasted Veggie Rice Bowl keep beautifully. Simply transfer cooled rice, turkey, and veggies into airtight containers and store in the refrigerator for up to 4 days. Keep garnishes like cilantro or avocado separate until you’re ready to serve so they stay fresh and vibrant.

Freezing

If you want to freeze portions for later, assemble rice, turkey, and roasted veggies together in freezer-safe containers. Leave out the fresh herbs and lime juice until you reheat and serve. The bowl will keep well in the freezer for up to 2 months—just make sure everything is cooled before freezing to preserve texture and flavor.

Reheating

When you’re ready to enjoy your Ground Turkey & Roasted Veggie Rice Bowl again, simply microwave individual portions until heated through, or reheat gently on the stovetop with a splash of water or broth to loosen things up. Add fresh garnishes and a squeeze of lime at the end for that just-cooked flavor.

FAQs

Can I make this Ground Turkey & Roasted Veggie Rice Bowl vegetarian?

Absolutely! Swap the ground turkey for crumbled firm tofu or tempeh, sautéed with the same spices. Even lentils or chickpeas work beautifully as a protein-packed alternative.

Which rice alternatives work best in this bowl?

You can use white rice, quinoa, or even cauliflower rice for a lighter, low-carb option. Each one brings its own flavor and texture but pairs deliciously with the roasted veggies and savory turkey.

How do I meal prep Ground Turkey & Roasted Veggie Rice Bowl for the week?

Simply cook all components as directed and keep them stored in separate containers or assembled together for grab-and-go lunches. Add fresh toppings like cilantro or avocado just before eating to keep everything at its best.

Can I add extra vegetables or substitute what I have?

Definitely! Feel free to toss in whatever veggies are in season or hanging out in your fridge: eggplant, mushrooms, sweet potatoes, or even asparagus roast up beautifully in this bowl.

Is Ground Turkey & Roasted Veggie Rice Bowl gluten-free?

It sure can be! Just opt for tamari or coconut aminos instead of regular soy sauce, and it’s a naturally gluten-free, wholesome dinner option.

Final Thoughts

If you’re searching for a simple, customizable meal that’s as satisfying as it is colorful, this Ground Turkey & Roasted Veggie Rice Bowl truly delivers. Don’t be surprised if it becomes your new go-to for quick dinners and meal prep all week long. Go ahead and give it a try—you’re going to love every delicious, nourishing bite!

Ground Turkey & Roasted Veggie Rice Bowl Recipe

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4.6 from 32 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Ground Turkey & Roasted Veggie Rice Bowl is a delicious and nutritious meal that combines flavorful seasoned ground turkey with a medley of roasted vegetables over a bed of brown rice. It’s a perfect dish for a satisfying lunch or dinner!

Ingredients

Scale

Ground Turkey:

1 pound ground turkey

Roasted Vegetables:

2 tablespoons olive oil (divided)
1 medium zucchini, chopped
1 red bell pepper, chopped
1 cup broccoli florets
1 medium carrot, sliced
1 small red onion, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional Ingredients:

3 cups cooked brown rice
2 tablespoons soy sauce or coconut aminos
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro

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Instructions

Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Roast the vegetables: Toss the zucchini, bell pepper, broccoli, carrot, and onion with 1 tablespoon olive oil, salt, and pepper. Spread them on the baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and slightly caramelized.
Cook the ground turkey: Heat the remaining olive oil in a skillet over medium heat. Add the ground turkey and cook for 6 to 8 minutes until browned. Stir in garlic, paprika, cumin, and chili powder. Cook for another 1 to 2 minutes.
Finish the turkey mixture: Reduce heat, stir in soy sauce and lime juice.
Assemble the bowls: Divide rice among bowls, top with roasted veggies and turkey mixture. Garnish with cilantro and serve.