Sun-Dried Tomato Turkey & Farro Meal Prep Bowl
Ground turkey with sun-dried tomatoes and spinach over farro with Parmesan.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Sun-dried tomatoes and their oil give lean ground turkey the richness it lacks. Farro stays chewy through several days of reheating, unlike softer grains.
Why this recipe works
Cooking in the tomato oil flavors the whole pan. Farro's chew holds up to reheating.
Ingredient notes
Farro contains gluten.
Common mistakes
- Overcooking the turkey.
- Cooking the spinach too long.
What to serve with it
Fresh basil or red pepper flakes.
Meal prep
Lasts 4 days.
More bowls like this
Cooking tips
Add a splash of water to the farro before reheating. Chop the sun-dried tomatoes small.
Swaps and variations
Use quinoa for gluten-free. Use ground chicken.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F (74°C).
Recipe
Sun-Dried Tomato Turkey & Farro Meal Prep Bowl
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: large skillet; medium pot; 4 meal prep containers; instant-read thermometer
Method
-
Cook the farro in salted boiling water 20 to 25 minutes. Drain.
-
Heat the sun-dried tomato oil in a skillet over medium heat. Cook the onion 5 minutes, then add the garlic for 1 minute.
-
Add the turkey, Italian seasoning and salt and cook 6 to 7 minutes, breaking it up, until 165°F (74°C).
-
Stir in the sun-dried tomatoes and spinach and cook 1 to 2 minutes until wilted.
-
Divide farro and turkey among 4 containers, sprinkle with Parmesan and cool before sealing.
Questions
Can I skip the Parmesan?
Yes, for dairy-free.
Can I freeze it?
Yes, up to 3 months.
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