Spinach Turkey Rice Bowls
Spinach Turkey Rice Bowls
Ingredients
For the Turkey & Chickpea Mixture
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1/2 yellow onion, chopped
- 2 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 canned chickpeas, 15-ounce can, rinsed and drained
- 1/2 cup chicken broth
- 5 ounces fresh spinach
- 1 tablespoon lemon juice
For the Rice
- 1 cup basmati rice
- 1 3/4 cups water
- 1/4 teaspoon salt
For Serving (Optional Garnishes)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup plain Greek yogurt, for drizzling
Instructions
- 1
Prepare the rice: In a medium saucepan, combine basmati rice, water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 2
While the rice cooks, brown the turkey: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Sauté aromatics and spices: Add chopped yellow onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in minced garlic, ground cumin, smoked paprika, 1/2 teaspoon of salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 5 min
- 4
Simmer the mixture: Stir in the rinsed and drained chickpeas and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld and the sauce to slightly reduce.
⏱️ 5 min
- 5
Add spinach and lemon: Remove the skillet from heat. Add fresh spinach and lemon juice. Stir until the spinach wilts, which should only take 1-2 minutes.
⏱️ 2 min
- 6
Assemble the bowls: Divide the cooked basmati rice among four serving bowls. Top each with an equal portion of the turkey and chickpea mixture. Garnish with chopped fresh parsley and a drizzle of plain Greek yogurt, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach Turkey Rice Bowls
Ingredients
For the Turkey & Chickpea Mixture
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1/2 yellow onion, chopped
- 2 garlic, cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 canned chickpeas, 15-ounce can, rinsed and drained
- 1/2 cup chicken broth
- 5 ounces fresh spinach
- 1 tablespoon lemon juice
For the Rice
- 1 cup basmati rice
- 1 3/4 cups water
- 1/4 teaspoon salt
For Serving (Optional Garnishes)
- 2 tablespoons fresh parsley, chopped
- 1/4 cup plain Greek yogurt, for drizzling
Instructions
- 1
Prepare the rice: In a medium saucepan, combine basmati rice, water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 2
While the rice cooks, brown the turkey: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Sauté aromatics and spices: Add chopped yellow onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in minced garlic, ground cumin, smoked paprika, 1/2 teaspoon of salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 5 min - 4
Simmer the mixture: Stir in the rinsed and drained chickpeas and chicken broth. Bring to a gentle simmer and cook for 3-5 minutes, allowing the flavors to meld and the sauce to slightly reduce.
⏱️ 5 min - 5
Add spinach and lemon: Remove the skillet from heat. Add fresh spinach and lemon juice. Stir until the spinach wilts, which should only take 1-2 minutes.
⏱️ 2 min - 6
Assemble the bowls: Divide the cooked basmati rice among four serving bowls. Top each with an equal portion of the turkey and chickpea mixture. Garnish with chopped fresh parsley and a drizzle of plain Greek yogurt, if desired.
⏱️ 1 min