Turkey Breakfast Butternut Bowl

A healthy turkey breakfast butternut bowl filled with maple turkey and sautéed chard and mushrooms. It’s seasoned with an Ayurvedic spice blend and a hint of maple syrup—think, maple turkey sausage!

If there’s one recipe to be excited about, it’s this turkey breakfast bowl! As much as we love pancakes and smoothies, this savory breakfast keeps us satisfied and feeling good. But it’s not only great for breakfast—prep it for lunches, cook it for an easy dinner, or heat up for leftovers.

It’s hard to find healthy sausage with low sodium, sugar, etc. but this version of maple turkey sausage is the easiest and healthiest you’ll find!

Ayurvedic Spice Blend

If you could taste fall, it would be in this breakfast bowl. The recipe uses a homemade Ayurvedic Spice Blend that adds an earthy and sweet blend of cinnamon, fennel, cumin, turmeric and coriander.

We highly recommend making our Ayurvedic Spice Blend before you get cooking. It only takes a couple minutes!

We developed this recipe when we were asked to bring a breakfast dish to a party. It had to look stunning, be easy to make, and taste pretty darn amazing.

And it did.

Add apple cider vinegar for a hint of acidity to balance the sweetness from the maple syrup and butternut squash. Who needs a bowl of cereal when you could have a bowl of this stuff? ;-)

Make this recipe if you…

• Want to start your day with lots of protein and vegetables

• Love breakfast sausage and savory breakfasts

• Like cooking simple and want leftovers for the week

• Need to make something to share (and impress!)

Print here: Turkey Breakfast Butternut Bowl

Prep time: 00:15 Cook time: 00:25 Servings: 4

Ingredients

1 lb ground turkey 1 butternut, medium 10 mushrooms 4 chard leaves, large 2 tbs ayurvedic 5- spice blend, plus sprinkle 1 tbs apple cider vinegar 1 tsp garlic oil 2 tbs maple syrup coconut oil, for pan olive oil, for pan and butternut salt pepper thyme

Recipe Steps

1. Preheat the oven to 400˚ and line a baking sheet with foil. Skin and slice butternut squash in strips, then cut smaller into bite-size pieces. Coat in olive oil and add thyme and salt to taste. Roast for 20-25 min until caramelized.

2. Sautee the veggies: slice mushrooms and chop the chard (remove the thick part of the stem if you like). Sautee mushrooms in a pan on medium heat with coconut oil and a sprinkle with ayurvedic spice blend. Cook for 2-3 minutes until softened but not fully cooked.

3. Add chard, add salt to taste, and cook for 2 more minutes. Remove veggies and set aside in bowl, cover with foil. (You'll be adding it back in with the turkey for the last several minutes.)

4. Cook the ground turkey: Brown the turkey in coconut oil, add Ayurvedic spice blend and pour in the apple cider vinegar. Add thyme, salt and pepper. Cook on medium-high heat for 4 minutes. Turn heat down to low and cover so it cooks slow for another 5 min.

5. For the last 3 minutes, turn up the heat to medium and add the veggies back in along with the maple syrup and garlic oil. Season with more salt, pepper or maple syrup if you like.

Additional Notes

Heats up perfect as leftovers. Store in a container in the refrigerator up to 5 days.