Are you searching for a new weeknight dinner that is packed with lean protein, loaded with nutritious greens, and absolutely bursting with fresh, vibrant flavor? This incredible, one-pot Kale-Turkey Rice Bowl is that perfect meal. It’s a complete, healthy, and deeply satisfying dish that the whole family will love, and it all comes together in one pot for the easiest cleanup.
This isn’t just another rice bowl recipe; it’s a guide to your new favorite healthy comfort food. The secret to its amazing, bright flavor is a from-scratch, blender sauce made with an entire bunch of fresh cilantro, a zesty jalapeño, and a handful of almonds for a surprisingly creamy texture. This beautiful green sauce creates a savory, herbaceous broth for simmering the lean ground turkey, tender potatoes, and hearty kale. It’s a powerhouse of flavor and nutrition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Healthy One-Pot Meal
What makes this Kale-Turkey Rice Bowl so spectacular is its incredible, fresh flavor and its simple, one-pot preparation. The star of the show is a vibrant, homemade cilantro-jalapeño sauce, which gets a wonderful creaminess from blended almonds. This sauce is used to create a savory, stew-like mixture of lean ground turkey, tender potatoes, and nutritious kale. Served over a bed of fluffy rice, it’s a complete, well-balanced, and satisfying meal that is perfect for a busy weeknight and fantastic for meal prep.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Wholesome Bowl
This recipe uses a handful of fresh, wholesome ingredients and pantry staples to create its signature vibrant and savory flavor.
- The Fresh Cilantro Sauce: This is the bright, zesty, and herbaceous heart of the dish.
- Fresh Cilantro: A whole bunch of fresh cilantro is the key to the sauce’s vibrant green color and its incredibly fresh, herbaceous flavor.
- Jalapeño: A fresh jalapeño adds a wonderful, bright, and slightly fruity heat. You can easily control the spice level by removing the seeds and the white ribs for less heat, or leaving them in for a spicier kick.
- Sliced Almonds: This is a brilliant secret ingredient! The almonds, when blended with the other sauce ingredients, break down to create a wonderfully creamy texture and body for the sauce, without adding any dairy.
- The Hearty Base:
- Lean Ground Turkey: An excellent, healthy, and flavorful protein. It is crucial to use a 93% lean ground turkey for the best balance of rich flavor and a tender, juicy texture.
- Kale & Potatoes: This is a powerhouse combination of vegetables. The hearty, earthy kale adds a ton of nutrients, while the starchy red-skinned potatoes become wonderfully tender and creamy, helping to thicken the stew.
- The Base for Serving: A simple bed of cooked white or brown rice is the perfect, neutral base for soaking up all the delicious, savory sauce.
Step-by-Step to the Perfect Turkey Kale Bowl
This delicious, one-pot meal is incredibly simple to prepare. We’ve also included instructions for making this in a slow cooker or in an Instant Pot!
Method 1: The Classic Stovetop Simmer
Step 1: First, make the vibrant cilantro sauce. In a blender, purée all but 3 tablespoons of the fresh cilantro with 1/2 cup of water, the 1 halved jalapeño, the 3 tablespoons of sliced almonds, and 1/4 teaspoon of kosher salt until the mixture is completely smooth.
Step 2: In a large pot or a Dutch oven, heat the 1 tablespoon of vegetable oil over medium-high heat. Add the 1 pound of ground turkey and 1/2 teaspoon of salt. Cook, stirring and breaking up the meat with a wooden spoon, for about 4 minutes, until the turkey is browned.
Step 3: Add the 1 finely chopped onion, the 2 finely chopped cloves of garlic, and the 1 teaspoon of ground cumin. Cook, stirring occasionally, for about 6 minutes, until the onion has softened.
Step 4: Stir in 1 1/2 cups of water, your prepared puréed cilantro mixture, the 1/2 pound of diced red-skinned potatoes, and the 6 cups of chopped kale.
Step 5: Cover the pot and bring the mixture to a boil. Then, uncover the pot, reduce the heat to medium, and let the stew simmer, stirring it occasionally, for about 15 minutes, until the potatoes are completely tender and the sauce has thickened slightly.
Step 6: Give the stew a final taste and season it with any more salt if needed.
To serve, spoon the hot turkey and kale mixture over a bed of cooked rice and top it with the reserved 3 tablespoons of fresh cilantro.
Method 2: The Slow Cooker (For a Set-It-and-Forget-It Meal)
Step 1: In a large skillet, complete steps 2-3 from the stovetop method above (browning the turkey and sautéing the aromatics).
Step 2: Transfer the cooked turkey mixture to a 6-quart or larger slow cooker. Add the prepared cilantro sauce, 1 cup of water (instead of 1 1/2), the potatoes, and the kale.
Step 3: Stir everything together, cover the slow cooker, and cook on the Low setting for 5-6 hours or on the High setting for 2-3 hours, until the potatoes are tender.
Method 3: The Instant Pot (For a Faster Fix)
Step 1: Using the “Sauté” function on your Instant Pot, complete steps 2-3 from the stovetop method directly in the pot.
Step 2: Turn off the “Sauté” function. Stir in the prepared cilantro sauce, 1 cup of water, the potatoes, and the kale.
Step 3: Secure the lid and set the Instant Pot to pressure cook on high for 5 minutes. Perform a quick release of the pressure.
The Best Healthy Turkey Kale Rice Bowl (Easy One-Pot Meal!)
A healthy and hearty one-pot meal, this Kale-Turkey Rice Bowl features lean ground turkey, kale, and potatoes in a vibrant cilantro-jalapeño sauce. The recipe starts by creating a fresh sauce in a blender with cilantro, jalapeño, and almonds. In a Dutch oven, ground turkey is browned with onions and cumin, then the sauce is added along with potatoes and kale. The mixture is simmered until the potatoes are tender and the flavors have melded, then served over a bed of cooked rice.
Ingredients
- 1 bunch cilantro, tough stems removed
- 1 jalapeno pepper, halved (seeds removed for less heat)
- 3 tablespoons sliced almonds
- Kosher salt
- 1 tablespoon vegetable oil
- 1 pound 93 percent lean ground turkey
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
- 1 (5-ounce) package chopped kale (about 6 cups packed)
- 2 1/2 cups cooked white or brown rice
Instructions
- Reserve 3 tablespoons of cilantro for garnish. In a blender, puree the rest of the cilantro with 1/2 cup of water, the jalapeno, almonds, and 1/4 teaspoon of salt until smooth.
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey and 1/2 teaspoon of salt. Cook, stirring and breaking up the meat with a wooden spoon, for about 4 minutes until browned.
- Add the onion, garlic, and cumin to the pot. Cook, stirring occasionally, for about 6 minutes until the vegetables have softened.
- Stir in 1 1/2 cups of water, the pureed cilantro mixture, the potatoes, and the kale.
- Cover the pot and bring the mixture to a boil.
- Uncover, reduce the heat to medium, and let it simmer, stirring occasionally, for about 15 minutes, until the potatoes are tender.
- Season with additional salt to taste.
- Serve the turkey and vegetable mixture over the cooked rice, topped with the reserved fresh cilantro.
Notes
- This is a complete one-pot meal (excluding the pre-cooked rice), which makes for easy cleanup.
- Using pre-cooked rice is a time-saving step for this weeknight-friendly recipe.
- You can control the spice level of the dish by removing the seeds and ribs from the jalapeno before blending it into the sauce.
How to Serve Your Turkey Kale Bowls
This hearty stew is a perfect, all-in-one meal served over rice. A few simple toppings can make it even more delicious!
- Creamy & Cooling: A large dollop of sour cream or plain Greek yogurt, or some fresh, diced avocado.
- Cheesy: A generous sprinkle of salty, crumbled cotija or feta cheese.
- A Zesty Squeeze: A final squeeze of fresh lime juice over the top of each bowl will brighten up all the flavors.
Storage and Make-Ahead Tips
This is the perfect make-ahead and freezer meal for busy weeknights!
- Make-Ahead: You can prepare the entire dish a day or two in advance and store it in the refrigerator. The flavors will actually be even better on the second day. The cilantro sauce can also be made on its own and stored in an airtight container in the refrigerator for up to 3 days.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: This stew freezes beautifully! Let it cool completely, then portion it into freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
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Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of ground turkey, this recipe is also absolutely fantastic with an equal amount of lean ground chicken or ground beef. For a vegetarian version, you can substitute the turkey with one 15-ounce can of drained and rinsed chickpeas.
- Use a Different Green: If you don’t have kale, you can easily substitute it with an equal amount of chopped Swiss chard. You could also stir in about 4-5 cups of fresh baby spinach at the very end of the cooking time and let it wilt.
- Add a Different Grain: To make this an even heartier, all-in-one meal, you can stir in 1 cup of cooked quinoa at the very end.
Enjoy The Ultimate Healthy & Hearty Meal!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. This Turkey Kale Rice Bowl is a testament to the power of a simple, one-pot meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite.
We hope you enjoy every last, vibrant, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What is the best way to wash and prepare kale for a soup or a stew?
The best way is to first remove the tough, woody stems. You can do this by simply holding the bottom of the stem with one hand and using your other hand to rip the leafy parts off. Then, be sure to wash the leaves thoroughly in a large bowl of cold water or in a salad spinner to remove any grit or sand that can be trapped in the curly leaves. For this recipe, a rough chop is perfect.
Q2: Can I make the cilantro sauce ahead of time?
Yes, absolutely! The homemade cilantro sauce is a perfect make-ahead component. You can prepare it completely and store it in an airtight container or a jar in the refrigerator for up to 3 days. The color may darken slightly, but the flavor will still be fantastic.
Q3: How do I make this dish more or less spicy?
The heat in this dish comes from the jalapeño pepper. For a milder dish, be sure to remove all the seeds and the white ribs from the inside of the jalapeño before you blend it, as this is where most of the heat is stored. For a spicier dish, you can leave some or all of the seeds and ribs in.
Q4: Can I freeze this meal?
Yes, this is a fantastic freezer meal! Let the finished stew cool completely. You can freeze it in freezer-safe containers for up to 3 months. For the best result, it is a good idea to freeze the stew and the rice separately.
Q5: Can I use a different kind of potato?
Of course! While the red-skinned potatoes are great because you don’t have to peel them, this recipe would also be delicious with an equal amount of peeled and cubed Yukon Gold or Russet potatoes, or even with sweet potatoes for a sweeter flavor profile.