Turkey & Kale Breakfast Bowl

Monday, March 20, 2017

I came across a similar recipe to this recently from someone who follows a paleo lifestyle and the first thing that jumped out to me was the woman ate it for breakfast! I thought, "Turkey, kale? Those aren't breakfast foods!" but it opened my eyes to the fact that we get stuck in this notion that the only things we can eat for breakfast are eggs, pancakes, toast, oatmeal, yogurt etc. The foods we think of as traditional breakfast foods.

I like to save my carbs for breakfast and dinner, and while I LOVE eggs and make everything from scrambled, to egg cups, fritatta's, omelettes to poached I can get burnt out on them occasionally so this is great for switching things up for me and still not using up one of my precious carb servings! PLUS you're kicking your day off with a massive veggie serving too!

Servings 3-4


1 x 16oz package lean ground turkey
Approx 1lb bag pre-chopped kale (I get Nature's Greens at Shop n Save)
1 yellow onion, diced
1 cup baby carrots, diced
1 tbsp italian seasoning (or herbs de provence works well)
2 tsp red pepper flakes
1/3 cup low sodium soy sauce (or coconut amino's if paleo- see your bottle for equivalent serving size)
2 tbsps EVOO

Tip- I LOVE using an 8 quart oval pot to make this in. You can fit more of the kale in for faster cooking rather than having to add a little at a time, let it cook down and then add some more.


  1. Heat EVOO and sautee onions and carrots until onions are translucent.
  2. Add ground turkey and cook through, breaking up into pieces.
  3. Add 1/2 tbsp italian seasoning and 1 tsp red pepper flakes.
  4. Add pre-chopped kale and cook through (depending on what pot you use, you may need to add the kale a little at a time and cook through.
  5. As you're adding kale start to add the low sodium soy sauce as it's cooking, and the additional italian seasoning and red pepper flakes.
  6. Stir through as kale is cooking and to combine soy sauce and herbs.
  7. Serve warm!

If you're following beachbody's portion control plans this is roughly what the containers would work out to be if dividing this over 4 servings: 1 red, 1 tsp, 3 greens 1/2 orange (I tend to factor low sodium soy sauce into my orange containers but you could factor this into some of your tsps)

Comment below and let me know if you tried this! Did you switch it up at all and make it your own?


  1. Thanks for the recipe! I will be trying this out this week. It is so nice to try a new recipe that someone else has tried and tasted. And it is always nice to have a new turkey recipe!

    1. You are so very welcome! You'll have to come back and let me know what you thought of it! It's one of the fastest, easiest recipes I know and a go to for me on a regular basis.