We are always looking for new ways to eat veggies, and I have a really yummy new dish for you to try! These cilantro harvest bowls are so delicious! Roasted sweet potatoes, mushrooms, onions and ground turkey over rice with cilantro mayo make for an awesome meal. The carrots add in some crunch and brightness to the flavors. I love a good rice or salad bowl, like our California Turkey Bowls. These harvest bowls are similar in style but with different toppings. You can use any veggies you’d like but I love how the sweet potato brings in that salty sweet flavor to the dish. The cilantro mayo brings all the flavors together and is tasty any night! 

What is a Cilantro Harvest Bowl

I had the idea for this bowl a long time ago but hadn’t yet made it until this week. I tried the Mother Earth bowl at Flower Child in Del Mar years ago and have always loved that dish. I’ve had it a few times and it always makes for a delicious satisfying meal. I wanted to turn it into a dish my family would also enjoy so I adjusted a few ingredients and created the Cilantro Harvest Bowl. 

This dish can really be adjusted to use any roasted veggies, grains and proteins that you prefer. I used white rice, ground turkey, roasted sweet potatoes, onions, mushrooms, sliced carrots and created a cilantro mayo.

To make this dish as simple as you can, get out 2 sheet pans and line each with parchment paper. Slice your onion and place it on one half of the sheet. Pour your sliced mushrooms on the other side. Peel and cut your sweet potato into chunks and put it on the other sheet. Drizzle both pans with olive oil and salt. Cook at 400 for 30 minutes. 

While the roasted items are cooking, start your rice and ground turkey. I cook my rice in a small saucepan and the turkey in a medium skillet. While those are cooking, make the cilantro mayo. 

The cilantro mayo is so delicious and just has a few ingredients. Add mayo, cilantro, garlic, salt and lemon juice into a blender and blend until combined. 

Cilantro Harvest Bowls

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A delicious bowl filled with roasted veggies, sliced carrots ground turkey and rice with a cilantro mayo dressing.

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Ingredients

• 2 Sweet Potatoes
• 8 Oz Package of Mushrooms
• 1 Yellow Onion
• 1 Pound of Ground Turkey
• 1 Cup of White Rice
• 1/2 Cup of Carrots
• 2 Cups of Cilantro
• 1/2 Cup of Mayo
• 1 Tablespoon of Garlic
• 1 Lemon
• 4 Tablespoons of Olive Oil
• 2 1/4 Tsps of Salt

Instructions

1. Preheat oven to 400F.
2. Line 2 sheet pans with parchment paper.
3. Slice your onion and place it on one half of the sheet. Pour your sliced mushrooms on the other side.
4. Peel and cut your sweet potato into chunks and put it on the other sheet.
5. Drizzle both pans with olive oil and 2 tsp of salt.
6. Cook at 400 for 30 minutes. 
7. Cook rice according to package instructions.
8. Cook ground turkey on medium heat in a medium skillet about 15 minutes or until cooked through. Season with salt and pepper.
9. Add 1 cup of cilantro, juice of lemon, garlic, 1/4 tsp salt and mayo to blender and blend until combined.
10. Slice carrots and chop remaining cilantro.
11. Assemble bowls: Add 1/2 cup of cooked rice to a bowl, add turkey, sweet potato, onion, mushrooms and carrots. Sprinkle on cilantro and drizzle on the cilantro mayo.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 497Total Fat: 36gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 88mgSodium: 1079mgCarbohydrates: 22gFiber: 3gSugar: 5gProtein: 22g

This meal fed our family of 4 and I made 2 extra servings for lunch the next day. We did use up most of the meat for the 4 dishes but you could spread it out more or make extra meat if you’d like. I enjoyed the leftover bowls without meat too. 

I hope you enjoy these new Cilantro Harvest Bowls! xo, Bri