One Pan Turkey Rice Bowl with Veggies
Looking for a quick, easy meal that won’t leave you with a ton of dishes? This One Pan Turkey Rice Bowl with Veggies is perfect for busy weeknights. Throw everything into one pan, and you’ve got yourself a hearty, satisfying meal that’s full of protein, veggies, and rice.
If you loved this quick and easy recipe for busy weeknights, you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. If you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my Cabbage or Potato Frittata will hit the spot!
Let’s talk about this One Pan Turkey Rice Bowl with Veggies!
So, you’ve got turkey, rice, and veggies. But wait, we’re not stopping there. This simple, no-fuss recipe combines it in a single pan, saving you from the usual mess of multiple pots and pans. Perfect, right? It’s easy to make, and guess what? No one will ever guess that it took you less than an hour to make this filling, delicious meal. Whether you’re feeding the family or meal-prepping for the week, this recipe will impress without making you sweat in the kitchen. Plus, you’ll love how it uses ingredients you probably already have at home!
Now, let’s be real: there’s always that one person who says, “This tastes better than I expected,” and you’ll be just sitting there, smugly nodding, knowing it only took a few simple steps. It’s a win-win, trust me.
Why You’ll Love This Recipe
This recipe is the definition of easy! It’s a one-pan meal, which means less cleanup, and it’s packed with everything you need: turkey for protein, rice for fibre, and veggies for, well, all the good stuff. Plus, it’s customizable! If you don’t have turkey leg, swap in chicken or a different veggie mix. Perfect for meal prepping, too.
Expert Tip
Don’t overcook the turkey! If you’re using breast instead of leg, keep an eye on the internal temperature to keep it juicy.
What You’ll Need
- Turkey Leg: The star of the dish! If you don’t have turkey leg, you can use breast, but keep it juicy by cooking it properly (tip: don’t overcook). You’ll need about 2.5 pounds of turkey for 4 servings.
- Brown Basmati Rice: I love brown basmati because it’s nutty and holds up well in a one-pan recipe. Plus, it’s a whole grain, so extra points for being healthy.
- Frozen Mixed Veggies: These are a lifesaver on busy days. If you want to go fresh, feel free to swap with whatever veggies you like, but the frozen mix will make life easier.
- Tomato Passata: This is going to add a little sauce base for the rice and turkey to cook in, keeping everything moist and tasty.
- Seasonings: These are the magic ingredients that bring everything together. If you don’t have one, don’t worry—substitute as needed! Smoked paprika is key, though, for that extra oomph.
Step-by-step instructions
Making this one-pan recipe is so simple, that you’ll feel like a kitchen pro in no time—no fancy techniques or crazy ingredients needed! Just season the meat, pop it in the oven, and let everything cook together in the same pan. While the the meat roasts, you’ll get the rice ready, so everything cooks up perfectly.
Before you know it, you’ll be sitting down to a hearty, comforting meal that looks impressive but takes barely any effort at all. Let’s call it “delicious simplicity.”
- Prep and Roast the Turkey
Preheat your oven to 400°F (200°C/180°C fan/gas mark 6). Score the leg(s) and rub with a seasoning mix. Place in a pan with 2 cups of water around it. Cover with foil and roast for 25 minutes. - Prepare the Rice
Rinse the rice until the water runs clear and soak it in warm water while the meat cooks. Defrost the frozen veggies. - Add the Rice
After 25 minutes, remove the pan from the oven, drain the soaking rice, and add it around the turkey in the pan. Stir lightly, then return the pan to the oven for another 20 minutes. - Add Veggies and Tomato Passata
Add the defrosted veggies and tomato passata to the pan. Stir gently and cook for an additional 15 minutes, or until the rice and veggies are tender. - Serve with Pickles
Let the dish rest for 5 minutes, then slice and serve with the rice, veggies, and a side of pickles for a tangy contrast.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Rice: Use white rice, but reduce cooking time. (see recipe notes for more info)
- Veggies: Use fresh veggies or swap in your favourite mix.
- Turkey: Swap with chicken if you prefer.
FAQs
More Recipes You May Like
- Tantalizing Turkey Mince Noodles: A Delight
- Turkey Meatballs In The Oven
- Turkey Wontons Recipe – A Simple and Light Appetizer
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I was impressed with how quick and delicious this turkey rice bowl dinner is! Minimal cleanup, maximum flavor — it’s going to be on my list of one-pan meals! Thank you for the great recipe.
This one pan turkey rice bowl is a complete meal. It tasted amazing.
Thank you for sharing this recipe
thanks for this easy recipe! I love that the portion is smaller and i won’t be eating the same thing for days! it was really tasty too!
YUM!!! I love this excuse to make a tasty turkey recipe that’s not a whole bird! It’s easy and delicious!