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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 and sauté the 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.
Store leftovers in an airtight container in the fridge for up to 3 days.
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.
You can reheat this in a microwave or skillet.
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Garden Vegetable Turkey Skillet Recipe Card
Garden Vegetable Turkey Skillet
- Large Skillet
- 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
- Heat the oil in a large skillet and sauté the 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.
This recipe from the Gracious Pantry archives, originally posted 8/3/15.