Looking for a quick, healthy, and protein-packed meal that’s ready in just 25 minutes? This Ground Turkey Veggie Skillet with Nutty Hot Honey Sauce is your answer! With 25 grams of protein and less than 300 calories per serving, it’s perfect for meal prep, weeknight dinners, or a nutritious post-workout meal. The combination of tender ground turkey, vibrant veggies, and a sweet-spicy-nutty sauce makes this dish a flavor powerhouse. Plus, it’s versatile—serve it over jasmine rice, quinoa, sweet potato, or keep it low-carb with cauliflower rice or veggie noodles.

This recipe is also customizable for dietary needs. Use gluten-free soy sauce or tamari instead of coconut aminos, and swap sunflower seed butter for peanut butter, almond butter, or tahini for a different twist. Whether you’re keeping it nut-free or adding a sprinkle of roasted seeds for crunch, this dish is sure to become a staple in your kitchen.

Kid-Friendly Family Favorite

This recipe is a total win for families, even with picky eaters! My toddler absolutely devoured this skillet, asking for seconds and thirds, which is a rare victory in our house. The sauce is relatively mild with a touch of sweetness from the hot honey, making it kid-friendly (as long as your little one is over one year old due to the honey). For adults or older kids who like a little kick, you can easily adapt the spice level by sprinkling red pepper flakes on top after serving. This way, everyone at the table gets exactly what they love, making it a stress-free, family-friendly meal that’s as delicious for grown-ups as it is for little ones.

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Ground Turkey Veggie Skillet with Nutty Hot Honey Sauce

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~290 kcal per serving
Protein: ~25g per serving

Ingredients

• 1 lb ground turkey (or your favorite ground meat – see notes)

• 1/2 cup diced onion (I used red onion)

• 2 garlic cloves, minced

• 1 medium bell pepper (green or any color)

• 1 medium zucchini, diced (see notes)

• 3-4 small or 2 medium carrots, diced (see notes)

• 3 tbsp coconut aminos (or gluten-free soy sauce/tamari)

• 2 tbsp sunflower seed butter (see notes- or tahini, peanut butter, or almond butter)

• 1-2 tbsp rice vinegar (I like acidity so start with 1 Tbsp and add as preferred)

• 1 tbsp hot honey

• 3 tbsp water

• Optional toppings: roasted sunflower seeds, peanuts, red pepper flakes

• For serving (not included in calorie count): jasmine rice, quinoa, sweet potato, brown rice, cauliflower rice, or veggie noodles (I love a combo of quinoa and jasmine but loved this over a baked sweet potato)

Instructions

1. Cook the Turkey and Aromatics: In a large wok or skillet, heat 2 tsp oil over medium heat. Add diced onion, minced garlic, and ground turkey. Sauté until the turkey is mostly cooked through, breaking it up as it cooks (about 5-6 minutes).

2. Add Veggies: Stir in bell pepper, zucchini, and carrots. Cook for 2 minutes, stirring occasionally.

3. Simmer: Cover the skillet, lower the heat to medium-low, and cook for 7-8 minutes or until the veggies reach your desired tenderness.

4. Make the Sauce: In a small bowl, whisk together sunflower seed butter, coconut aminos, hot honey, rice vinegar, and 3 tbsp water until smooth.

5. Combine: Uncover the skillet, pour in the sauce, and stir to coat the turkey and veggies. Raise the heat to medium and cook for 2 minutes until everything is warmed through.

6. Serve: Sprinkle with roasted sunflower seeds, peanuts, or red pepper flakes for extra crunch and heat. Serve over your choice of jasmine rice, quinoa, cauliflower rice, sweet potato, or veggie noodles.

• Gluten-Free Option: Use gluten-free soy sauce or tamari instead of coconut aminos.

• Nut-Free Option: Stick with sunflower seed butter or tahini to keep it nut-free.

• Customize: Swap sunflower seed butter for peanut or almond butter for a richer flavor. Don’t like don’t have bell pepper, zucchini or carrots? Toss in your favorite vegetables – broccoli, snap peas, yellow squash, mushrooms or even edamame to amp up the protein even more.

• Low-Carb Option: Pair with cauliflower rice or veggie noodles.

• Meal Prep Tip: Divide into four containers for easy grab-and-go lunches. Store in the fridge for up to 4 days.

• Make it Faster: Use pre-cut veggies to shave off prep time.

This skillet is a game-changer for busy weeknights or meal prep enthusiasts. The nutty hot honey sauce brings a perfect balance of sweet, spicy, and savory, while the veggies and lean turkey keep it light yet satisfying. Try it out and let us know how you customize it!