These spicy tomato turkey ricotta bowls make for a quick, 30 minute meal that is healthy, protein packed and flavorful. I made this bowl after a long workout at the gym and it was just what I needed! I can’t really tell you what inspired this one – just odds and ends of fridge items. Ground turkey, a creamy cheese and yogurt sauce with farro and kale – it will fill you up, pretty guilt free!
Make the spicy tomato turkey
Just dump your ground turkey into a fry pan and get to work. A pinch of oregano, salt and pepper is all you need to get started. Over medium heat, use a spatula to break it up over medium heat, and when it’s browned, it’s time to make the sauce.
A can of chunky tomatoes will work here too, but I had leftover tomato puree from making a pizza last week. I only used 1/2 a cup worth, but feel free to use more to make it extra saucy. Then, add some chipotle salsa or chipotles in adobo (just the sauce part). I’ve used this before, and it is DELICIOUS. I get it at this market down the street from me, and it looks like this if you were wondering (I get the San Marcos brand). If you need a substitute, you could just use some sriracha or another salsa that you like. I particularly like the chipotle flavor though because it is nice and smoky. I used about an 1/8 cup, but add more if you want to bring the heat!
Then just add sprinkle of water, mix, and simmer for 5-10 minutes to thicken!
Make the Ricotta Yogurt Sauce
I’m not sure if this is a thing, but I made it one. By mixing together equal parts ricotta cheese with greek yogurt, you get a pourable and creamy mixture that pairs really well with this dish. I added a squeeze of lemon, chopped cilantro, thyme, and another pinch of salt to the mixture. Top it with some olive oil and your sauce is ready.
And that’s pretty much it! I added kale and farro to my plate, but you can certainly use rice, arugula, spinach, quinoa, or anything else to balance it out. Either way, your dish will be done in about 30!
Tried my spicy tomato turkey ricotta bowl and want more dinner recipes? Try my Summer pasta salad with crispy pancetta, broccoli and tomatoes or my Turkey Gouda meatballs with Greek Yogurt Sauce.
Spicy Tomato Turkey Ricotta Bowls
Equipment
- large pot
- medium fry pan
- strainer
- knife
Ingredients
- 9 ounces farro
- 4 tbsp olive oil
- 1 lb ground turkey
- 1 tsp oregano
- ½ cup tomato pureè
- ⅛ cup chipotle adobo sauce or chipotle salsa
- ¼ cup low fat ricotta
- ¼ cup plain greek yogurt
- ¼ cup cilantro chopped
- 1 tbsp thyme
- ½ a lemon
- 4 cups kale
- salt
- pepper
Instructions
- Bring a large pot of water to a boil and dump in the farro. Boil according to package instructions, about 10 minutes. Then remove from the heat and strain. Set aside.
- In a medium fry pan, heat up 1 tbsp of olive oil over medium heat. After 15 seconds, add the turkey and break it up with a spatula. Add a pinch of salt, pepper, and the teaspoon of oregano. Continue to cook for 4-5 minutes until the turkey is completely browned. Then add the tomato puree, adobo sauce and 3 tbsps of water. Mix together and let the turkey cook on medium for one minute more. Then lower the heat to a simmer and let it sit for five more minutes to thicken.
- Make the sauce. In a bowl, combine the ricotta, greek yogurt, juice from half a lemon, thyme, cilantro and a pinch of sauce. Then add 3 tbsps of olive oil and stir until combined.
- Assemble the farro and add a large handful of kale. Top with turkey and the ricotta sauce. Enjoy!
