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Savor each bite with this smoky turkey, egg, spinach, and avocado breakfast bowl. It’s gluten-free, low-carb, dairy-free, and paleo-friendly.
If waking up for work early is just not an option, sometimes the only way to make sure you’re still eating well is to have breakfast meal prepped. And I have specifically noticed that if I start my mornings with protein, I just eat better for the rest of the day.
I think it’s especially important when you have children to feed or a busy work day ahead. So, these turkey breakfast bowls are exactly what I would use to deal with those hunger pangs.
And they’re so flavourful, the kiddos will love them too. Or if you have a spice lover in your household, you can easily make this breakfast a lot hotter.
Pin this now to find it later
Pin ItI love stashing some of these bowls in my fridge for busy mornings and starting my day with a good protein boost. There is nothing quite like having the peace of mind that your family will have what to eat even if you’re sleeping in!
And let’s be honest, we do need to get our beauty sleep. 😉
Ingredients and Substitutes
Olive oil, divided (3 tbsp) – Substitute with avocado oil or coconut oil.
Ground turkey (1lb) – You can also use ground chicken or lean ground beef.
Yellow onion, finely chopped (1/2) – Swap with shallots or red onions.
Red bell pepper, diced (1) – You can also use green or yellow pepper if you don’t have red bell peppers. And, if you want to try different flavors, you can add a mix of all the bell peppers.
Garlic, minced (4 cloves) – If you don’t want to mince the garlic, you can use garlic powder or garlic flakes.
Smoked paprika (1 tsp) – Replace with chipotle powder for a smoky and spicy twist.
Fennel seeds (1 tsp) – Try using Italian seasoning if you don’t like fennel seeds.
Sea salt (1 tsp)
Black pepper (1/4 tsp)
Baby spinach, fresh (4 cups) – Try swapping with kale or arugula.
Basil, fresh, chopped (1/3 cup) – Cilantro or parsley can work just as well.
Eggs (4) – Scrambled or poached eggs are great alternatives.
Avocado, pitted, sliced (1) – Swap for guacamole for a different flavor.
Green onion, sliced
How to Make Ground Turkey Breakfast Bowls
Step 1. Place a large skillet over medium-high heat. Add 2 tbsp of olive oil, yellow onion, red bell peppers, garlic cloves, paprika, fennel seeds, sea salt, black pepper, and ground turkey.
Step 2. Give it a good stir and break the ground turkey using a spatula. Let it cook for 10-15 minutes or until it’s all fully cooked.
Step 3. Remove the excess fat from the skillet and add the baby spinach and chopped basil.
Step 4. Cook until the spinach wilts and once it’s cooked, remove the pan from the heat and set it to the side.
Step 5. Grab a large bowl and crack the eggs.
Step 6. Place a large non-stick pan over medium-high heat. Add 1 tbsp of olive oil and add the eggs. Cook the eggs for 3-5 minutes or until you have the desired scrambled egg texture.
Step 7. Now it’s time to assemble the bowls. Divide the ground turkey into 4 bowls.
Then, add the eggs and the slices of avocado. Garnish with the sliced green onion.
Step 8. You should have 4 delicious meal-prepped breakfast bowls to enjoy.
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Pin ItHow I Modify Recipe
- Boost the Protein: Double the eggs or sprinkle some cheese or cooked quinoa to increase the protein content. You can also add chickpeas or black beans.
- Add Some Heat: Add red pepper flakes, cayenne pepper, or a drizzle of sriracha.
- Vegan Option: Swap the ground turkey for seasoned tofu and replace the eggs with Just Egg or your favorite plant-based alternative.
My Personal Tips
- Toast the Fennel Seeds: For a more intense flavor, toast the fennel seeds in the skillet before adding the turkey.
- Use Fresh Ingredients: It truly makes a difference to use fresh spinach and basil.
- Don’t Overcook the Eggs: Try having slightly runny eggs. Not only does it pair nicely with the rest of the ingredients, but it will also slightly cook when you reheat the bowl.
My Storage Tips
You can store the bowls in airtight containers and keep them in the fridge for up to 4 days. If you want to have a fresh feeling, you can avoid adding the eggs and add freshly cooked ones.
I also recommend keeping the avocado and green onions separate to avoid reheating them.
When you are ready to have it, you can place the ground turkey mix on a skillet over low-medium heat or in the microwave.
My Other Breakfast Ideas
High Protein Ground Turkey Breakfast Bowls
4 Cals: 479 Protein: 28 Carbs: 11 Fat: 37
Ingredients
- 3 tbsp olive oil divided
- 1 lb ground turkey
- 1/2 yellow onion finely chopped
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp fennel seeds
- 1 tsp sea salt
- 1/4 tsp black pepper
- 4 cups baby spinach fresh
- 1/3 cup basil fresh, chopped
- 4 eggs
- 1 avocado pitted, sliced
- Green onion sliced
Instructions
- Heat a large skillet over medium-high heat. Add in 2 tbsp of olive oil, ground turkey, yellow onion, red bell pepper, garlic cloves, paprika, fennel seeds, sea salt and black pepper.
- Give the skillet a good stir and break the turkey apart with a spatula, cover it with spices completely, and let it cook for 10-15 minutes until it’s fully done.
- Now, remove excess fat from the skillet.
- Next, add in baby spinach and chopped basil to the skillet. Cook until spinach wilts, remove the pan from the heat, and set it aside.
- Take out a separate large non-stick pan and heat up over medium-high heat, add in 1 tbsp olive oil, crack in the eggs, stir and cook for 3-5 minutes until whites have set and you’ve created the scrambled egg texture just as you like.
- Assemble your bowls. Transfer ground turkey to 4 bowls, top up with scrambled eggs in each, and add slices of avocado and garnish with sliced green onion. Salt and pepper to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
