Ground Turkey Bowls with Fall Veggies & Maple Dijon Sauce
By Maria Lichty
Published on October 13, 2025
Quick Summary
This Ground Turkey Bowl is a hearty, healthy twist on the viral hot honey beef bowl made with fall veggies like sweet potatoes and Brussels sprouts, spiced ground turkey, creamy cottage cheese, avocado, and a tangy maple Dijon drizzle. It’s cozy comfort food that’s still good-for-you and great any time of year.
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Cozy Ground Turkey Bowl with Fall Veggies (Perfect for Meal Prep)
If you’re anything like me, once the weather starts to cool down, I start craving cozy, comforting meals, but I still want them to be fresh, wholesome, and packed with flavor. That’s exactly where this Ground Turkey Bowl comes in.
It’s my fall-inspired take on the viral hot honey ground beef bowls that blew up on social media, but this version is a little lighter, a little cozier, and just as crave-worthy. We’re talking roasted sweet potatoes and Brussels sprouts (hello, caramelized edges!), savory ground turkey seasoned with warm spices, creamy cottage cheese, buttery avocado, pickled red onions , and a tangy-sweet maple Dijon drizzle that ties everything together.
It’s hearty without being heavy, easy to prep ahead, and perfect for lunches or dinner any night of the week. And while the fall flavors shine here, don’t feel like you have to save this one for sweater season, these bowls are just as good anytime of the year.
If you love bowl meals as much as we do, this one’s going straight into your regular rotation.
Ingredients for the Bowls (with Notes)
Roasted Veggies
- Sweet Potatoes : Chop evenly so they roast at the same rate; leave the skins on for extra fiber and texture.
- Brussels Sprouts : Slice in half and place cut side down on the sheet pan for the best caramelization.
- Olive Oil + Seasoning : Don’t skip the salt and pepper, it brings out the natural sweetness of the veggies.
Ground Turkey
- Lean Ground Turkey : Use 93% lean for the best balance of flavor and moisture.
- Seasonings : This fall spice blend (sage, thyme, garlic, paprika) gives the turkey serious flavor without being overpowering.
Maple Dijon Sauce
- Dijon Mustard : Adds tang and a little kick.
- Pure Maple Syrup : Adds the perfect touch of sweetness.
- Apple Cider Vinegar : Balances the richness and enhances all the flavors.
- Fresh Garlic : Mince finely or grate!
Bowl Toppings
- Cottage Cheese : Adds creaminess and protein. Trust me, it works!
- Avocado : Creamy and always a good idea.
- Pickled Red Onions : Optional, but they add a ton of flavor. I always have a jar in the fridge.
Tips for Making the Best Ground Turkey Bowl
- Roast the veggies first . Get them in the oven before you start the turkey, they take longer and roasting brings out the best flavor.
- Mix up the veggies . Butternut squash, cauliflower, broccoli, mushrooms, or peppers are good options!
- Use a large skillet : To get a nice sear on the turkey, avoid overcrowding the pan.
- Make the sauce in advance : The maple Dijon sauce keeps well in the fridge for up to a week. If you want to lean into the original viral bowl vibes, just drizzle the bowl with hot honey instead of the maple Dijon. Still delicious!
- Prep ahead : The components can be made 3-4 days in advance and stored separately for easy lunches or dinners.
- Make it your own : Swap in brown rice, quinoa, or leafy greens for the base, or add a fried egg on top!
Main Dishes
Ground Turkey Bowls
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For the Veggies:
- 2 medium sweet potatoes, chopped
- 1 lb brussels sprouts, ends removed and halved
- 2 tablespoons olive oil
- Kosher salt and black pepper
For the Ground Turkey:
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Maple Dijon Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
For the bowls:
- 2 cups cottage cheese
- 1 to 2 avocados, sliced
- Pickled red onions
Instructions
- Preheat the oven to 425 degrees F. Add the sweet potatoes and brussels sprouts to a large baking sheet and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 30 minutes, for until veggies are tender, tossing halfway through.
- Meanwhile, cook the turkey. In a large skillet, heat the olive oil over medium heat. Add the turkey and break into chunks. Season with garlic powder, paprika, onion powder, sage, thyme, salt, and pepper. Stir frequently and cook for 6 to 8 minutes, or until no pink remains and the turkey is browned.
- Make the maple Dijon sauce. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, garlic, salt, and pepper.
- To assemble the bowls, divide the roasted veggies, turkey, cottage cheese, and avocado between four bowls. Top with pickled red onions and a drizzle of the maple Dijon sauce. Serve immediately.
Notes
- Fridge : Store each component in separate airtight containers for up to 4 days.
- Reheat : Warm the veggies and turkey in the microwave or a skillet. Add fresh avocado, cottage cheese, sauce, and toppings just before serving.
- Freezer : The turkey and roasted veggies freeze well. Thaw overnight in the fridge and reheat as needed. (Avoid freezing avocado and cottage cheese.)
Nutrition
Have you tried this recipe?
More Healthy Bowl Recipes to Make
- Hot Honey Chicken Bowls
- Burrito Bowls
- Greek Chicken Bowls
- Burger Bowls
- Roasted Sweet Potato Black Bean Bowls
Ground Turkey Bowls
Recipe from Two Peas and Their Pod
Ingredients
For the Veggies:
- 2 medium sweet potatoes, chopped
- 1 lb brussels sprouts, ends removed and halved
- 2 tablespoons olive oil
- Kosher salt and black pepper
For the Ground Turkey:
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon ground thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Maple Dijon Sauce:
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- Kosher salt and black pepper, to taste
For the bowls:
- 2 cups cottage cheese
- 1 to 2 avocados, sliced
- Pickled red onions
Instructions
- Preheat the oven to 425 degrees F. Add the sweet potatoes and brussels sprouts to a large baking sheet and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Roast for 30 minutes, for until veggies are tender, tossing halfway through.
- Meanwhile, cook the turkey. In a large skillet, heat the olive oil over medium heat. Add the turkey and break into chunks. Season with garlic powder, paprika, onion powder, sage, thyme, salt, and pepper. Stir frequently and cook for 6 to 8 minutes, or until no pink remains and the turkey is browned.
- Make the maple Dijon sauce. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, garlic, salt, and pepper.
- To assemble the bowls, divide the roasted veggies, turkey, cottage cheese, and avocado between four bowls. Top with pickled red onions and a drizzle of the maple Dijon sauce. Serve immediately.
Notes
- Fridge : Store each component in separate airtight containers for up to 4 days.
- Reheat : Warm the veggies and turkey in the microwave or a skillet. Add fresh avocado, cottage cheese, sauce, and toppings just before serving.
- Freezer : The turkey and roasted veggies freeze well. Thaw overnight in the fridge and reheat as needed. (Avoid freezing avocado and cottage cheese.)
