Why I Love This Recipe

If you like a little heat, this recipe is calling your name. The ground turkey gets coated in a spicy, tangy firecracker sauce that packs so much flavor into every bite, while the peppers, onions, and green beans add the perfect amount of crunch. Served over fluffy quinoa, it’s one of those dinners that’s easy enough for a weeknight but exciting enough that you’ll actually look forward to making it again.

Enjoying The Leftovers

Don’t be surprised if you catch yourself grabbing a fork straight from the container.

Storing

Store the turkey, vegetables, and quinoa together in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in the microwave or in a skillet over medium heat until warmed through. Add an extra drizzle of buffalo sauce or a spoonful of chili onion crunch before serving if you’d like even more heat.

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Firecracker Ground Turkey Bowls

Turn ground turkey into a bold Firecracker Turkey Bowl with peppers, onions, green beans, quinoa, and a spicy, tangy homemade sauce for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 1/2 lbs ground turkey
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small yellow onion, sliced
  • 1/2 bag of green beans
  • 1 cup quinoa
  • 1 tbsp butter
  • 1 tbsp chili onion crunch
  • 1/2 cup buffalo sauce
  • 1 1/2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp ginger powder
  • Green onions
US – M

Instructions

  • Cook the quinoa according to the package directions
  • Heat a large skillet over medium-high heat. Add the ground turkey and cook for 7-10 minutes, breaking it apart as it browns. Transfer the cooked turkey to a bowl and set aside.
  • In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the chili onion crunch. Add the vegetables, season with salt and pepper, and sauté for about 10 minutes, stirring occasionally, until they're tender with a slight crunch.
  • While the vegetables cook, whisk together the buffalo sauce, coconut aminos, rice vinegar, garlic powder, onion powder, salt, pepper, and ginger in a small bowl.
  • Return the ground turkey to the skillet with the vegetables. Pour in the firecracker sauce and stir until everything is evenly coated. Cook for 2-3 minutes, allowing the sauce to warm through and lightly coat the turkey and vegetables.
  • Serve the firecracker turkey mixture over the cooked quinoa and garnish with sliced green onions.

Equipment

small pot
saute pan
cutting board
measuring cups

Nutrition Per Serving

Calories: 440kcal | Carbohydrates: 35g | Protein: 47g | Fat: 12g | Fiber: 5g