The Thai Basil Meal Turkey Meal Prep Bowl is the perfect healthy and filling lunch or dinner. It’s a base of white rice or cauliflower rice loaded with flavorful ground turkey and a colorful mix of vegetables, all in a salty, tangy Thai basil sauce.
This recipe is low carb, 30 legal, paleo friendly, and oh so delicious!
Easy Ground Turkey Rice Bowl Recipe
I’m always looking for new ways to recharge my batteries on a busy day. And this Thai Basil Ground Turkey Bowl Meal Prep Recipe is an all-time favorite.
This tastes like a meal you spent a lot of time making when it really only took you 30 minutes! It’s packed with so many colorful, flavorful, flavorful and nutritious ingredients: rice or cauliflower rice, hearty Thai turkey, fresh crunchy veggies and a simple and delicious Thai basil sauce.
This recipe will be your new go-to place… for meal prep or not!
what you will need
These rice bowls are packed with so many good ingredients! Here’s what you need:
- Avocado Oil: You will need a little oil to brown the turkey and sauté the veggies. If you don’t have avocado oil, I recommend another neutral oil such as vegetable oil or grapeseed oil.
- Ground Turkey: You only need 1 pound of ground turkey for this recipe.
- Turkey Flavors and Spices: We flavor our meat with the perfect blend of coconut aminos, sesame oil, chilli paste, fresh ginger, chopped Thai basil, lemongrass, fish sauce, salt and pepper.
- Vegetable mix: Our vegetable mix consists of onions, peppers, green beans and pak choi. Don’t forget to season the veggies with some salt and pepper too!
- Thai Basil Sauce: The sauce is a simple combination of coconut aminos, chilli paste, fresh ginger and fish sauce.
- Rice: You can make regular white rice or keep your meal low-carb with a serving of cauliflower rice.
- Toppings for serving: I like to finish the bowls with Bibb lettuce, sliced chilies, and sliced carrots.
How to Make Thai Basil Rice Bowls
This rice bowl recipe only takes 30 minutes from start to finish. Enjoy your meal right away or prepare lunches all week long!
- Cook Turkey: Heat oil in a saucepan over medium-high heat, then add the turkey, coconut aminos, sesame oil, chilli paste, ginger, basil, lemongrass, fish sauce, salt, and pepper. Cook until the turkey is cooked through.
- Prepare rice: Cook the rice of your choice or prepare a batch of cauliflower rice.
- Cook Vegetables: In another skillet, heat oil over medium-high heat, then add onion, peppers, and green beans. Cook until tender, then add the pak choi, salt and pepper.
- Make the sauce: In a small saucepan, combine the coconut aminos, chili paste, fresh ginger, and fish sauce. Bring to a boil, then simmer until thickened.
Assemble and serve now, or store separately for later!
How do you make ground turkey tastier?
There are many ways you can load up your ground turkey with flavor.
In this case we cook it with a combination of coconut aminos, sesame oil, chili paste, fresh ginger, basil, lemongrass, fish sauce, salt and pepper.
It’s the perfect combination of salty, nutty, tangy, flavorful and savory to take your ground turkey from bland to full-bodied.
How do you cook ground turkey without drying it out?
Ground turkey is a lean meat, which means it can dry out quickly if not cooked properly. Here are a few things we do to make sure it’s perfectly tender and juicy:
- Add liquids. For this recipe, we add oil, coconut amino acids, chili paste, and fish sauce—anything that adds a significant amount of moisture (and flavor) to the meat.
- Cook on medium heat. Medium heat cooks the turkey perfectly without stripping the moisture. Cooking on high heat dries it out pretty darn fast.
- Don’t overcook. Remove the turkey from the heat once the meat is no longer pink. Any longer than that and it starts to dry out.
Can you use pre-made or frozen cauliflower rice?
Yes! While you can easily grate your own cauliflower, you can also use pre-grated, frozen cauliflower to save a bit of time if you prefer.
Tips and variations for ground turkey rice bowls
- Assemble right before serving. To keep everything as fresh as possible, I recommend keeping all the different components separate until just before serving.
- Make it spicier. Do you love the heat? Try adding a pinch of red pepper flakes to the Thai basil sauce.
- Use a different meat. The ground turkey is delicious, but this recipe also pairs great with ground chicken, pork, or beef.
- Add more vegetables. I love the mix of onions, peppers, green beans, bok choy, and carrots, but you can really use any other veggies you have on hand. Try mushrooms, broccoli, water chestnuts, you name it.
What Goes Well With Thai Basil?
This Thai Basil Ground Turkey Bowl is made with tons of aromatic Thai flavors. It’s a super filling and complete meal on its own, but you can absolutely combine it with other Thai-inspired recipes.
How to save
To keep everything nice and fresh, I recommend preparing and storing all of the rice bowl recipe components separately.
Here are my storage recommendations:
- Rice: Store the rice in an airtight container for 3 to 4 days. Reheat on the stovetop or in the microwave.
- Turkey: Store the cooked turkey mixture in an airtight container in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. To reheat, thaw overnight in the refrigerator, if frozen then reheat on the stovetop on low until heated through.
- Vegetables: The vegetable mix can be stored in an airtight container in the refrigerator for 4-5 days. To reheat, either heat in the microwave or on the stovetop on low.
- Sauce: Thai basil sauce can be stored in an airtight container in the refrigerator for up to 1 week.
More Asian-inspired recipes you’ll love
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- 1 teaspoon avocado oil
- 1 Pound ground turkey
- 2 tablespoon Coconut Amino Acids
- 1 teaspoon sesame oil
- 1 teaspoon chili paste
- 1 teaspoon fresh ginger chopped
- 1/3 Cup chopped Thai basil or subnormal basil
- 1 teaspoon lemongrass cut
- 1/2 teaspoon fish sauce
- 1/2 teaspoon Salt
- 1/2 teaspoon pepper
For the vegetables:
- 2 teaspoon Avocado oil or extra virgin avocado oil
- 1 medium onion rolled
- 2 paprika cored and sliced
- 1 Cup green beans
- 1 Bunch of bok choy
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
For the sauce:
- 4 tablespoon Coconut Amino Acids
- 1 teaspoon chili paste
- 1 teaspoon fresh ginger
- 1/2 teaspoon fish sauce
- Cauliflower rice or white rice cooked
- Bibb Salad
- chili peppers cut
- carrots cut into thin strips
Heat oil in a medium-sized saucepan over medium-high heat. Once hot, add all the turkey ingredients and mix until well combined. Cook until turkey is cooked through and no pink remains, about 5-7 minutes. Taste and adjust salt and pepper as needed.
Meanwhile, prepare either cauliflower rice or white rice to your liking.
Prepare vegetables: Heat oil in another pan over medium-high heat. Add diced onions, sliced red peppers and green beans. Cook until the onion becomes translucent and the veggies are soft, about 5-7 minutes. Add pak choi, salt and pepper. Cook until wilted.
In a small saucepan add all the ingredients for the sauce. Bring to a boil, then simmer for 1-2 minutes until the sauce has reduced and slightly thickened.
Assemble bowls by adding rice, then ground turkey, then vegetables and drizzle with sauce. Serve with your desired toppings. Serve immediately or allow to cool completely before storing for meal prep.
Calories: 352kcalCarbohydrates: 22.1GProtein: 41.1GFat: 15.2GSaturated Fatty Acids: 2.5GCholesterol: 116mgSodium: 730mgFiber: 9.4GSugar: 5.8G