Wheat Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash doesn't always get the credit it deserves, but this skillet is the kind of morning meal that makes you genuinely excited to get out of bed. Sweet potato, zucchini, red bell pepper, and ground turkey come together with fresh ginger, turmeric, and cumin for a warm, deeply savory combination that feels both nourishing and satisfying. Every single ingredient here is naturally free of wheat and gluten-containing grains — no swaps, no substitutions needed, just real whole foods doing all the heavy lifting. The garlic-infused olive oil adds a subtle richness throughout, while the fresh lemon juice at the end brightens everything up and keeps the flavors from feeling heavy. Baby spinach wilts right into the pan in the final minutes, so you're getting greens without any extra effort. It all comes together in one skillet, which means less cleanup and more time to actually enjoy your morning. Finish it with a handful of fresh cilantro or parsley and you've got a breakfast that looks and tastes like you really put in the work.
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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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