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This nourish bowl was one of those classic “I don’t know what to make for dinner” recipes. I looked at all the ingredients I had on hand and used them all to create a nourish bowl! I’ll admit, I make nourish bowls like this multiple times a week – they’re just such a great way to use up what you have on hand. I didn’t plan on posting it as a recipe to my website, but then I figured, why not?! I eat nourish bowls almost every day because they’re nutrient-dense and delicious, so I may as well share the inspiration. This Ground Turkey Nourish Bowl with Crispy Chickpeas are so fun and delicious. The crispy chickpeas are a great addition to nourish bowls, and I think you’ll love it too!
Nutritional benefits of this recipe
- Turkey is rich in protein, B-vitamins, choline, and tryptophan, which all help regulate our mood and energy.
- Chickpeas are rich in fiber and have a good amount of protein for a plant-based food. They also have a low glycemic index, making them blood sugar friendly.
- Sweet potatoes are rich in beta-carotene, vitamin B6, Vitamin B5, Vitamin C, Manganese, and potassium. They are also rich in antioxidants that protect your body from free radicals, therefore reducing inflammation and decreasing illness.
- Quinoa is a lower glycemic grain and has fiber, some protein, antioxidants, vitamins, and minerals. It’s my favorite ingredient for nourish bowls! I used tri-color quinoa for this recipe.
Ingredients
Ground turkey – or other ground meat of choice such as beef
Quinoa
Canned chickpeas (garbanzo beans)
Sweet potato
Asparagus
Spices: granulated garlic, granulated onion, paprika, salt, black pepper, and italian seasoning.
Thyme sprigs
Crumbled feta – or use yogurt, goat cheese, pesto sauce, etc. Whatever topping sounds good to you!
Method
- Make the crispy chickpeas: Preheat the oven to 350ºF and line a small baking sheet with parchment paper. Drain and rinse the canned chickpeas and lay them out onto the parchment paper. Drizzle with olive oil and sprinkle the garlic powder, paprika, salt, and pepper on top. Stir it up. Bake for 45 minutes until dried and crispy.
- Sweet potato and asparagus: While the chickpeas start cooking, prep the sweet potatoes and asparagus: Dice up the sweet potatoes into about 3/4″ cubes and snap the ends off the asparagus. If your asparagus is thick, then cut it into smaller pieces so it’ll cook faster. Put it all onto a baking sheet (no parchment paper) and tossing both in the olive oil and granulated garlic, granulated onion, black pepper, and salt. You can keep them separate if desired or if you think your asparagus will need to cook longer. Lay the thyme sprigs on top. Place into oven next to the chickpeas and bake for 25-30 minutes until fork tender. Once done, remove the dried leaves from the thyme sprigs and sprinkle on top. Discard the stems.
- Prep the quinoa according to package instructions. Cook in broth rather than water for much more flavor.
- Turkey: Preheat a skillet to medium-high heat with a bit of avocado oil. Add the ground turkey and cook, stirring and breaking it up, for about 8 minutes until no longer pink. Drain any liquid if needed – some brands of turkey have more than others. Add garlic powder, salt, pepper, and italian seasoning.
- To serve: Lay a bed of quinoa at the bottom of a shallow bowl and top with the cooked sweet potato, asparagus, ground turkey, and crispy chickpeas. Sprinkle crumbled feta over top, or use yogurt, pesto sauce, goat cheese, etc. Whatever sauce/garnish sounds good to you!
Modifications
- Use ground beef, lamb, bison, chicken, venison, etc in place of the turkey.
- Use rosemary instead of thyme on the sweet potatoes – or use both!
- Add any other veggies to the mix – sliced bell pepper, carrot, broccoli, onion etc would all be great!
Other recipes you’ll love
Ground Lamb Nourish Bowls with Garlic Herbs Sweet Potatoes
Sage and Sweet Potato Nourish Bowl with Balsamic Glaze
Moroccan Chicken Nourish Bowls
I hope you love this Ground Turkey Nourish Bowl with Crispy Chickpeas! Be sure to leave a comment and rating if you give it a try. I would love to hear how it turned out for you!
PrintGround Turkey Nourish Bowl with Crispy Chickpeas
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 5 servings 1x
- Category: lunch, dinner
- Method: Oven, stovetop
Ingredients
Crispy chickpeas:
1 can chickpeas (garbanzo beans), drained and rinsed
1 Tbsp olive oil
Spices: 1/2 tsp salt, 1/2 tsp granulated garlic, 1/2 tsp ground paprika, Ground black pepper
Veggies:
2 large sweet potato
1 small bunch asparagus – thin asparagus preferred
2 1/2 Tbsp avocado oil, divided
Spices: 1 tsp salt (divided), 1 tsp granulated garlic (divided), Ground black pepper
4 thyme sprigs
Turkey:
1 – 1.5 lbs ground turkey
Spices: 1/2 tsp salt, 1/2 tsp granulated onion, 1/2 tsp granulated garlic, 1 tsp italian seasoning, Ground black pepper
For serving:
Cooked quinoa
Crumbled feta
Instructions
- Make the crispy chickpeas: Preheat the oven to 350ºF and line a small baking sheet with parchment paper. Drain and rinse the canned chickpeas and lay them out onto the parchment paper. Drizzle with olive oil and sprinkle the garlic powder, paprika, salt, and pepper on top. Stir it up. Bake for 45 minutes until dried and crispy.
- Sweet potato and asparagus: While the chickpeas start cooking, prep the sweet potatoes and asparagus: Dice up the sweet potatoes into about 3/4″ cubes and snap the ends off the asparagus. If your asparagus is thick, then cut it into smaller pieces so it’ll cook faster. Put it all onto a baking sheet (no parchment paper) and tossing both in the olive oil and granulated garlic, granulated onion, black pepper, and salt. You can keep them separate if desired or if you think your asparagus will need to cook longer. Lay the thyme sprigs on top. Place into oven next to the chickpeas and bake for 25-30 minutes until fork tender. Once done, remove the dried leaves from the thyme sprigs and sprinkle on top. Discard the stems.
- Prep the quinoa according to package instructions. Cook in broth rather than water for much more flavor.
- Turkey: Preheat a skillet to medium-high heat with a bit of avocado oil. Add the ground turkey and cook, stirring and breaking it up, for about 8 minutes until no longer pink. Drain any liquid if needed – some brands of turkey have more than others. Add garlic powder, salt, pepper, and italian seasoning.
- To serve: Lay a bed of quinoa at the bottom of a shallow bowl and top with the cooked sweet potato, asparagus, ground turkey, and crispy chickpeas. Sprinkle crumbled feta over top, or use yogurt, pesto sauce, goat cheese, etc. Whatever sauce/garnish sounds good to you!
