Ground Turkey, Brussels and Arugula Bowl

This simple, flavorful Ground Turkey, Brussels and Arugula Bowl is a quick weeknight dinner that balances lean protein with roasted vegetables and peppery greens. It’s designed to be easy to prepare, full of texture, and naturally brightened with lemon and fresh parsley. Use it as a blueprint for meal prep or an adaptable midweek meal that comes together in under 45 minutes.

Ground Turkey, Brussels and Arugula Bowl Ingredients (serves 2):

1 lb. brussels sprouts
4 tbsp. olive oil
1 lb. ground turkey breast
1 lemon + 2 wedges of lemon for serving
1/4 tsp. sea salt
1/4 tsp. cracked pepper
2 heaping tbsp. freshly chopped parsley
A pinch of crushed red pepper (optional, or to taste)
2 cups baby arugula

Method

Follow these clear steps to roast the brussels sprouts and cook the ground turkey into a bright, savory bowl.

Preheat the oven: Set your oven to 400°F (about 200°C). This temperature crisps the outer leaves of the brussels sprouts while keeping the centers tender.
Prepare the brussels sprouts: Rinse the brussels well in a colander. Trim the woody stems and remove any discolored outer leaves, then slice each sprout in half lengthwise. Arrange them cut-side down on a rimmed baking sheet for even caramelization. Drizzle with 2 tablespoons of olive oil, toss to coat, and season with a pinch of salt and cracked pepper. Roast in the preheated oven for 18–20 minutes, until edges are golden and centers are tender.
Sauté the aromatics: While the brussels roast, heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. When shimmering, add minced garlic and sauté for 30 seconds to 1 minute, watching carefully so the garlic does not burn. This builds a fragrant base for the ground turkey.
Cook the ground turkey: Add the ground turkey to the hot skillet and let it sear for about 1 minute to get a little color. Reduce heat to medium or medium-low and break the meat into small pieces with a spatula. Stir and continue to cook, breaking up any clumps, until the turkey is browned and cooked through—about 7–10 minutes total. Season with the crushed red pepper (if using), sea salt, and cracked pepper. Zest half a lemon directly into the pan and squeeze in the juice of one lemon for brightness. Stir in the chopped parsley just before removing from heat.
Assemble the bowls: Divide the baby arugula evenly between two large bowls. Top the arugula with the roasted brussels sprouts, then spoon the lemony ground turkey over the top. Finish with an extra squeeze of lemon, an additional sprinkle of chopped parsley if you like, and a lemon wedge on the side for serving.

Tips and Variations

If you prefer more caramelization on the brussels sprouts, toss them halfway through roasting or increase oven temperature by 25°F for the final 3–5 minutes—watch closely to avoid burning.
Substitute baby spinach or mixed greens for arugula if you want a milder base.
Add toasted nuts or seeds (such as sliced almonds or pumpkin seeds) for crunch and extra texture.
For more depth of flavor, stir a teaspoon of Dijon mustard or a splash of soy sauce into the turkey while it finishes cooking.
If ground turkey breast is lean and dries out, a tablespoon of olive oil or a small knob of butter added toward the end will help keep it moist.

Make-Ahead and Storage

This bowl is great for meal prep. Store the roasted brussels and cooked turkey in airtight containers in the refrigerator for up to 3 days. Keep the arugula separate and assemble just before eating to maintain freshness and avoid sogginess. Reheat the turkey and brussels briefly in a skillet or microwave before combining with the greens.

Serving Suggestions

Serve this Ground Turkey, Brussels and Arugula Bowl on its own for a light yet satisfying meal, or pair it with a grain like quinoa or brown rice to make it heartier. A drizzle of extra virgin olive oil or a light vinaigrette can add an extra layer of flavor if desired.

I hope you enjoy this Ground Turkey, Brussels and Arugula Bowl—an easy, nutritious recipe that’s flexible enough to suit weeknight dinners, meal prep, and casual entertaining alike.