If there’s one thing that makes me feel successful in this life, it’s when I’ve hit a winning recipe with Bridger. I mean I think most of us can agree our S/O (or children lol) can be picky when it comes to healthier foods or making sure they’re eating their veggies. Thankfully, Bridge is pretty easy going whenever I’m cooking, but I will say I know exactly when I got it right and that’s the case with this one!
I love following my friend Kelly from @BeWellByKelly. She’s a celebrity nutritionist and really knows her stuff, especially when it comes to recipes! Check out her website for more nutrition info + recipes. She posted this one on her page a while back and I think I’ve made it 5 or 6 times in the last couple weeks of discovering it. The flavor is just incredible and it’s wild how you can’t even tell there’s kale in it. P.s. I don’t even like kale and I’m obsessed with this dish!
It takes just a handful of ingredients and only 20 min in the kitchen and you have the easiest & best dinner, lunch for the next day or even snack! We’ve eaten it chilled just out of the fridge multiple times because it’s that good. Perfect for those of you who need to take lunch on the go to work or school.
The recipe calls for tahini, which is ground sesame seeds and coconut aminos, a low-glycemic, vegan & gluten-free alternative to soy sauce aka a staple if you’ve never used before! It also contains far less sodium and even includes 17 amino acids, the building blocks of protein in the body.
I modified a bit by adding a few cups of sliced mushrooms, pine nuts and green onion, but all can be swapped or taken out. Try it out for yourself, you’ll love it!
OK this is actually convincing me to make this for dinner as I sit here writing this post at 6:32pm salivating at this photo.
Turkey, Kale & Tahini Dinner Bowls
- 1/2 onion, diced
- 1 tbsp minced garlic
- 2 tbsp avocado oil
- 3-4 cups sliced mushrooms (totally optional- can leave out)
- 1 lb organic ground turkey
- 1 big bunch dino kale, finely chopped
- 3 tbsp coconut aminos
- 3 tbsp tahini
- pink salt & pepper, to taste
- 1/2 cup chopped green onion
- 3 tbsp toasted pine nuts
In a large skillet, sauté onion and garlic in oil until the onion becomes translucent, about 3-5 minutes. Add in sliced mushrooms + splash of water to help steam. cook on medium for several minutes, then add turkey to brown, followed by coconut aminos, finely chopped kale and seasonings.
Stir in tahini towards the end and then top with green onion & pine nuts. Enjoy!
what I used to make this recipe
My husband and I both agree we will make this recipe again. So good and very easy.
Caroline G says
Do you think you could substitute tempeh in to make it vegetarian??
I made it w tofu and it was great! I’m sure tempeh would work too.
I made this with tempeh last night and it turned out soo good!! Definitely recommend it 🙂
Rachael Devaux says
So happy you enjoyed it, Felicia! 🙂 xx
I’m not a big fan of tahini and was wondering if you had any suggestions for what to use instead of it in the recipe.
Use cashew butter!! Works great
Made without the mushrooms since I didn’t have any on hand. The flavor is great, and it was so easy to make!
Love, love, love!!! This turkey stirfry is definitely going to become a staple in my kitchen! Delicious and ridiculously easy to make.
Any other veggie you might sub for mushrooms to stretch the meal? my husband and I just don’t like mushrooms but this sounds delish!
I use a broccoli instead of mushrooms and usually stir in some brown rice to make it a heartier meal 🙂
I made this and served it over chickpea pasta. So delicious!
I dont have avocado oil or tahini, what do you suggest as a replacement that wont screw the dish up? Thanks!
This dish is delicious!! It is so easy to put together and so satisfying. I paired it with chickpea pasta and it was perfect. Thank you Rachael!
Just made it tonight, so good, quick and easy!
Rachael Devaux says
It’s one of our favorite staples!! So glad you love it, Jess 🙂
shelby parfait says
This was very easy to make and definitely going to be a staple for one of our go to meals. Super excited to try more recipes! I love how your recipes are healthy but not boring, such a good balance 🙂
Love the tahini mixed in. I may go ahead and mix tahini into all my stir fry recipes here on out! Thank you for a great week night meal 👍🏻
How many would this recipe normally serve?
Rachael Devaux says
Typically 3-4 servings 🙂
So good and easy! Didnt have mushrooms and it was still great. Making again for sure!
This is one of my favorite recipes. It has been in my weekly rotation for over 8 months and used all types of mushrooms and ground meats. Can’t go wrong! And there are left overs for lunch!
This was SO good. My husband is still raving about it. I had to use soy sauce instead of aminos because that was all I had on hand but it was amazing! Can’t wait to continue to add this to our meal rotation.
I love this recipe so much! Thank you for sharing!
I’ve made this several times! It is such an easy disk to make that is incredibly delicious. I love it for meal prep at the start of the week!
Wow, this dish is amazing!!! Incredibly easy to make, and so so flavorful! I didn’t have any mushrooms or green onions on hand but followed all the other ingredients and it was amazing. Definitely adding this to the staple rotation!
So delicious and simple! Will definitely make again. Thank you so much for the great recipe!
Delicious, flavorful and so quick to whip up! I didn’t have any coconut aminos on hand so swapped it for soy sauce and left out additional salt and it turned out phenomenal! Will absolutely be making this recipe again!
Wow delicious. So quick and easy. Will definitely makes again
Do you think you can save this as a freezer meal ?