Jump to Recipe Print Recipe
If you need a quick and simple dinner, this Garden Vegetable Turkey Skillet is a total game-changer.
So I had nothing to make for dinner, and then this little humdinger happened. Good grief, this was tasty! I had no complaints at the dinner table. Not one. Don’t you just love it when that happens? This garden vegetable turkey skillet recipe was a total hit!
The truth is, I was totally out of inspiration. I’ve been working on some big projects lately, and because of that, the idea of coming up with something new for dinner was a bit overwhelming on this particular evening. So I reached into the fridge, grabbed some ground turkey and some veggies I thought would go well with it, and just did a “scramble” of sorts.
Man, it was good! Everything came together nicely and created somewhat of a “comfort food” type of dish. My mom ate hers with a bit of sour cream. I ate mine with some extra avocado, and Mini Chef was happy to just dig in!
The nice part about this is that it comes together so quickly. This is truly a great dish for a busy weeknight when you just need to get dinner on the table. And it’s totally versatile, too. You can add just about any veggies you have on hand, and it will turn out well. You’ll see!
About The Ingredients
Coconut oil – You can use any oil you like. Coconut oil is just what I had on hand.
Yellow onion – Red onions would work well here too.
Green bell pepper – You can also use other colored peppers. Red, yellow, or orange will all work here.
Sliced brown mushrooms – I buy them sliced to save time. White mushrooms will work, too.
Garlic granules – Or garlic powder. Just avoid garlic salt.
Onion granules – Or onion powder.
Ground turkey – This can be lean or not. The choice is yours. Ground beef can be used here, too.
Tomato – I give you a measurement below, but you can add as much or as little as you like.
Avocado – As with the tomato, use as much or as little as you want.
Fresh parsley – I used curly parsley, but flatleaf parsley would be good here too.
Salt and pepper –To taste after cooking
How To Make Garden Vegetable Turkey Skillet
Heat the oil in a large skillet andsautéthe onion, bell pepper, and mushrooms until wilted.
Add the spices and turkey and continue cooking until the meat is finished and completely cooked through.
Top with fresh tomatoes, avocado, and parsley, then season to taste with salt and pepper.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing
Freezing is not recommended once the tomatoes and avocado have been added. Without those two things, this will freeze well for up to 4 months.
Reheating
You can reheat this in a microwave or skillet.
SUBSCRIBE
Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!
More Healthy Recipes
- Sloppy Joe Skillet Casserole
- Skillet Cabbage Casserole
Garden Vegetable Turkey Skillet Recipe Card
Garden Vegetable Turkey Skillet
Here’s a fast, easy and tasty way to use up some of those garden vegetables!
3.29 from 7 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 236kcal
Equipment
Large Skillet
Ingredients
- 2 tbsp. coconut oil
- ½ medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 4 oz. sliced brown mushrooms
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 lb. ground turkey
- 1 medium tomato, chopped
- 1 medium avocado, cut into small chunks
- ¼ cup fresh, chopped parsley
- salt and pepper, to taste after cooking
US Customary – Metric
Instructions
Heat the oil in a large skillet andsautéthe onion, bell pepper and mushrooms until wilted.
Add the spices and turkey and continue cooking until the meat is finished and completely cooked through.
Top with fresh tomatoes, avocado and parsley, then season to taste with salt and pepper.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Calories: 236kcal | Carbohydrates: 10g | Protein: 29g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 68mg | Potassium: 653mg | Fiber: 2g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 31.8mg | Calcium: 37mg | Iron: 1.7mg
This recipe from the Gracious Pantry archives, originally posted 8/3/15.
