Turkey & Butternut Squash Harvest Bowl with Avocado Herb Dressing

01 Nov Turkey & Butternut Squash Harvest Bowl with Avocado Herb Dressing

This comforting fall harvest bowl brings together protein-rich turkey, roasted butternut squash, leafy greens, and healthy fats to create a nourishing meal that supports digestive and whole-body wellness. Turkey provides protein and nutrients that support neurotransmitter production, while butternut squash and leafy greens provide fiber, antioxidants, and essential nutrients to support gut health. Avocado and extra virgin olive oil add satisfying healthy fats, while fresh herbs and lemon create a bright, calming finish. Together, these simple ingredients make a balanced Paleo-friendly meal that can help support steady energy, digestion, and nourishment during the busy holiday season.

INGREDIENTS:

Turkey & Roasted Vegetables

• 1 lb Ground Turkey
• 1 Medium Butternut Squash, peeled and cut into 1-inch cubes
• 2 Tbsp Extra Virgin Olive Oil, divided
• 2 cloves Garlic, minced
• 1 tsp Dried Sage
• ½ tsp Dried Thyme
• ½ tsp Ground Cinnamon
• Sea Salt and Black Pepper, to taste
• 4 Cups Mixed Greens or Baby Spinach
• ¼ Cup Pumpkin Seeds, optional
  

Avocado Herb Dressing

• 1 Ripe Avocado
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Fresh Lemon Juice
• 1 Tbsp Fresh Parsley, chopped
• 1 Tbsp Fresh Cilantro, chopped
• 1 Small Garlic Clove
• 2 to 3 Tbsp Water, as needed
• Sea Salt and Black Pepper, to taste
  

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INSTRUCTIONS:

Roast the Butternut Squash

1. Preheat the oven to 425°F.
2. Toss the butternut squash cubes with 1 tablespoon of olive oil, cinnamon, sea salt, and black pepper.
3. Spread the squash onto a parchment-lined baking sheet and roast for 25 to 30 minutes, turning halfway through, until tender and lightly caramelized.
   

Prepare the Turkey

1. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
2. Add the minced garlic and cook for approximately 30 seconds.
3. Add the ground turkey, sage, thyme, sea salt, and black pepper.
4. Cook for 7 to 10 minutes, breaking the turkey apart with a spoon, until fully cooked and lightly browned.
5. Remove from heat and allow to rest while preparing the dressing.

Make the Avocado Herb Dressing

1. Add the avocado, olive oil, lemon juice, parsley, cilantro, garlic, sea salt, and black pepper to a blender or food processor.
2. Blend until smooth and creamy, adding water 1 tablespoon at a time until the dressing reaches your preferred consistency.
3. Taste and adjust the lemon juice, salt, or pepper as desired.

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Build the Harvest Bowls

1. Divide the mixed greens or baby spinach between four serving bowls.
2. Add the roasted butternut squash and cooked turkey.
3. Drizzle each bowl with the avocado herb dressing.
4. Sprinkle with pumpkin seeds if desired.
5. Serve warm and enjoy.

Enjoy this nourishing Paleo harvest bowl as a simple way to support digestive health, steady energy, and balanced nourishment during a season when stress and busy schedules can make healthy eating more challenging. Its combination of protein, fiber, healthy fats, and nutrient-dense vegetables makes it a satisfying meal for supporting whole-body wellness.