Gluten Free Turmeric Ginger Turkey Breakfast Hash
Breakfast just got a serious upgrade with this vibrant, anti-inflammatory skillet packed with ground turkey, sweet potato, zucchini, and red bell pepper. Fresh ginger and turmeric do the heavy lifting here, layering in warmth and earthiness that make this feel far more exciting than your average morning protein scramble. Every single ingredient is naturally free of gluten, so there's no swapping, substituting, or label-squinting required — just real, whole food from start to finish. The sweet potato brings a subtle caramelized sweetness that balances the bold spices beautifully, while baby spinach wilted in at the end adds color and a little extra nutrition without any fuss. A final hit of fresh lemon juice brightens everything up and ties the whole skillet together in a way that genuinely surprises you. It's hearty enough to keep you full all morning and easy enough to pull off on a weekday without breaking a sweat.
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Learn more →Ingredients
4 servings
- 1 lb ground turkey
- 2 tbsp garlic-infused olive oil, divided
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 1 red bell pepper, seeded and diced
- 1 tbsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or ½ tsp ground turmeric)
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ¾ tsp sea salt, or to taste
- 2 cups baby spinach
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until golden on the edges and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp garlic-infused olive oil to the skillet. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and lightly browned at the edges, about 5–6 minutes.
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