Paleo Turkey BLT Lettuce Bowls

Total time35 min

Prep time15 min

Cook time20 min

These lettuce bowls are the kind of meal that looks impressive on the table but comes together in under 30 minutes with a single skillet. Smoky bacon and seasoned ground turkey — spiced with smoked paprika, garlic powder, and onion powder — get piled into crisp butter lettuce cups alongside juicy halved cherry tomatoes. The whole thing gets finished with a creamy, lime-spiked avocado drizzle that ties every bite together beautifully. Eating grain-free and dairy-free doesn't mean sacrificing the satisfying, layered flavors you actually crave, and this recipe is proof of that. Every ingredient here is straightforward and whole — no packaged sauces, no hidden additives, just real food that happens to check every box. It serves four, making it an easy weeknight dinner or a fun spread for casual entertaining where guests can build their own cups. Fresh chives on top add a little color and a mild oniony finish that makes the whole bowl feel polished without any extra effort.

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Ingredients

4 servings

For the turkey and bacon

6 strips bacon, cut into 1-inch pieces
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)Private Selection Duroc Pork Hickory Smoked Uncured Bacon Private Selection Duroc Pork Applewood Smoked Uncured Bacon Hemplers Natural Uncured Center Cut No Sugar Bacon - 1.25 Lb Niman Ranch Applewood Smoked Uncured Bacon
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1 lb ground turkey
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
1 tbsp avocado oil

For the avocado drizzle

2 ripe avocados, pitted and peeled
2 tbsp fresh lime juice
2 tbsp water
¼ tsp salt

For assembling

2 cups cherry tomatoes, halved
1 head butter lettuce, leaves separated
2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the pieces are crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 1 tbsp of the rendered fat in the skillet. Discard any excess fat.
2
If the skillet looks dry, add the avocado oil. Add the ground turkey to the skillet over medium-high heat, breaking it into small crumbles with a spatula. Sprinkle in the garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook, stirring and breaking up any large pieces, until the turkey is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 8–10 minutes.

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