Name: Easy Coconut-Lime Ground Turkey Bowls with Fresh Mango Slaw : Light & Flavorful Meal Prep
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Coconut-Lime Turkey; 1½ lbs lean ground turkey; ½ cup light coconut milk; Juice and zest of 1 lime; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1 tsp chili powder; ½ tsp cumin; Salt and black pepper, to taste; 1 tbsp olive oil; Mango Slaw; 1 large ripe mango, diced; 2 cups shredded red or green cabbage; ¼ cup shredded carrots; 2 tbsp chopped cilantro; Juice of ½ lime; Pinch of salt; Base; 3 cups cooked jasmine rice; Extra lime wedges for serving

Easy Coconut-Lime Ground Turkey Bowls with Fresh Mango Slaw

Hey friend! Let’s talk about the great weeknight dinner dilemma. You know the one. It’s 6 PM, your stomach is starting to send out those urgent “feed me” signals, and you’re staring into the fridge hoping for a culinary miracle. You want something that feels special—bright, exciting, maybe even a little tropical—but you also have zero energy for a recipe that dirties every pan in the cupboard. You’re caught between the siren call of takeout and the virtuous whisper of a home-cooked meal.

Well, consider this your flavor rescue mission. I’m about to hand you the keys to a dish that solves all of that: these Easy Coconut-Lime Ground Turkey Bowls with Fresh Mango Slaw. This is the kind of meal that makes you do a little happy dance right there by the stove. It’s savoury, slightly sweet, creamy, and crunchy all at once. The coconut-lime turkey is so luxuriously flavorful you’ll forget it’s lean protein cooked in one skillet, and the mango slaw is like a burst of sunshine on your plate. It’s light enough to make you feel amazing, but hearty enough to satisfy the whole crew. Best of all? You’re about 30 minutes away from that first, glorious bite. So tie on your apron (or don’t, I’m not judging), and let’s turn your kitchen into a tropical flavour haven, no passport required.

Easy Coconut-Lime Ground Turkey Bowls with Fresh Mango Slaw : Light & Flavorful Meal Prep

Author: islamerrick
Total Time: 30 mins
Yield: 4 servings 1x

Print Recipe

Description

These Coconut-Lime Ground Turkey Bowls are bright, refreshing, and packed with bold flavor. Savory ground turkey is simmered with coconut milk and zesty lime, then paired with fluffy rice and a crisp, juicy mango slaw for the perfect balance of sweet, savory, and tangy.

Ingredients

Scale

Coconut-Lime Turkey

1½ lbs lean ground turkey

½ cup light coconut milk

Juice and zest of 1 lime

2 cloves garlic, minced

1 tsp grated fresh ginger

1 tsp chili powder

½ tsp cumin

Salt and black pepper, to taste

1 tbsp olive oil

Mango Slaw

1 large ripe mango, diced

2 cups shredded red or green cabbage

¼ cup shredded carrots

2 tbsp chopped cilantro

Juice of ½ lime

Pinch of salt

Base

3 cups cooked jasmine rice

Extra lime wedges for serving

Instructions

Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned, breaking it apart as it cooks.

Stir in garlic, ginger, chili powder, cumin, salt, and pepper. Cook 1 minute until fragrant.

Pour in coconut milk, lime juice, and zest. Simmer 3–5 minutes until slightly thickened and flavorful.

In a bowl, toss mango, cabbage, carrots, cilantro, lime juice, and salt to make the slaw.

Assemble bowls with rice, coconut-lime turkey, and fresh mango slaw.

Garnish with extra cilantro and lime wedges before serving.

Store in airtight containers up to 4 days. Add slaw fresh if possible for best texture.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dinner

Nutrition

Carbohydrates: 45g
Protein: 36g

The Happy Accident That Started It All

This recipe was born from a beautiful kitchen mess, as the best ones often are. Picture this: It was a grey, drizzly Tuesday that felt like it would never end. I was craving the bold, sunny flavours of a vacation we’d taken to the coast, but all I had was some humble ground turkey, a lonely can of coconut milk, and a mango that was *this close* to being overripe. In a classic “let’s just throw it all together and see what happens” moment, this bowl came to life.

As the coconut milk simmered with the lime and spices, filling my kitchen with the most incredible aroma, I was instantly transported. It smelled like beach picnics and my grandma’s kitchen all at once—a cozy, joyful kind of smell. That’s the magic of cooking, isn’t it? How a few simple ingredients can whisk you away from a dreary day. The first time my husband tried it, he went totally silent (a true testament with this guy), looked up, and said, “This tastes like happiness.” And the name stuck. In our house, these are officially our “Sunshine Tuesday Bowls,” a reminder that a little flavour creativity can turn any ordinary day around.

Gathering Your Sunshine: Ingredients & Insights

Here’s everything you’ll need to create this flavour wave. I’ve added my little chef notes and swap ideas so you can make this recipe work with what you’ve got!

For the Coconut-Lime Turkey:

1½ lbs lean ground turkey – The perfect blank canvas! It soaks up all the coconut-lime goodness. Chef’s Swap: Ground chicken, pork, or even plant-based crumbles work wonderfully here.
½ cup light coconut milk – This is our secret to creamy, dreamy sauce without being too heavy. Chef’s Insight: Shake the can well before opening! The cream and water like to separate.
Juice and zest of 1 lime – Zest first, then juice! The zest packs an intense citrus perfume, while the juice brings the tang.
2 cloves garlic, minced – Fresh is best for that pungent kick. Quick Hack: A microplane grater makes mincing garlic (and ginger!) a 2-second job.
1 tsp grated fresh ginger – The warm, spicy soul of the dish. Pro Tip: Keep a knob of ginger in the freezer. It grates like a dream straight from the freezer, no peeling necessary!
1 tsp chili powder – We’re talking the mild, blended kind (like ancho), not straight cayenne. It adds depth and a gentle warmth.
½ tsp cumin – Its earthy, slightly smoky note is the perfect foundation for our spice blend.
Salt and black pepper, to taste – Season in layers! A little when you brown the turkey, and a final adjustment at the end.
1 tbsp olive oil – Just enough to get our turkey nicely browned and prevent sticking.

For the Mango Slaw:

1 large ripe mango, diced – The star! Look for a mango that gives slightly to gentle pressure and smells sweet at the stem. Chef’s Swap: Pineapple or peach make fabulous alternatives.
2 cups shredded red or green cabbage – I love the pop of color from red cabbage, but green is just as crunchy and delicious.
¼ cup shredded carrots – For a little sweetness and extra color. Pre-shredded saves time!
2 tbsp chopped cilantro – Don’t skip it! It adds a crucial fresh, herbal note. For the Cilantro-Haters: Fresh mint or parsley are lovely here.
Juice of ½ lime – This quick “dressing” keeps the slaw bright and prevents browning.
Pinch of salt – A tiny pinch wakes up all the slaw’s flavours.

For the Base & Serving:

3 cups cooked jasmine rice – Its delicate floral scent is perfect with the tropical vibes. Chef’s Note: Brown rice, quinoa, or cauliflower rice are all fantastic, nutritious bases.
Extra lime wedges for serving – Because more lime is always a good idea. A squeeze right before eating makes everything sing.

Let’s Make Some Sunshine: Step-by-Step Instructions

Ready to cook? I’ll walk you through each step with all my favorite tips to ensure flawless, flavour-packed results. Get your biggest skillet ready!

Prep Your Mise en Place. This is just a fancy way of saying “get everything chopped and measured before you start cooking.” Trust me on this. Dice the mango, shred the cabbage and carrots, chop the cilantro, zest and juice the lime, mince the garlic, and grate the ginger. Having it all ready turns cooking into a calm, enjoyable process instead of a frantic scramble. Little Chef Hack: I use the same microplane for the lime zest, ginger, and garlic—just give it a quick rinse in between.
Brown the Turkey to Perfection. Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a wooden spoon or spatula. Cook until it’s no longer pink and gets some nice golden-brown spots. This browning = big flavour, so don’t rush it! Season with a good pinch of salt and pepper here.
Bloom the Aromatics. Push the turkey to the side of the skillet. Add the minced garlic and grated ginger to the empty space. Let them sizzle for just 30-60 seconds until incredibly fragrant—this “blooms” their oils and maximizes flavour. Then, sprinkle the chili powder and cumin over everything and stir to combine, cooking for another 30 seconds. Your kitchen should smell incredible right now.
Create the Creamy Sauce. Pour in the light coconut milk, lime juice, and add the lime zest. Give everything a big, happy stir, scraping up any tasty browned bits from the bottom of the pan (that’s liquid gold!). Let the mixture simmer gently for 3-5 minutes. It will thicken slightly and the flavours will marry into something magical. Give it a taste and add more salt or pepper if needed.
Make the Mango Slaw. While the turkey simmers, toss the diced mango, shredded cabbage, shredded carrots, chopped cilantro, lime juice, and a pinch of salt in a medium bowl. That’s it! The slaw is meant to be fresh and crisp, so we’re not making a heavy dressing. Set it aside.
Assemble Your Bowls of Joy. Fluff your cooked rice. Divide it among four bowls. Spoon a generous amount of the coconut-lime turkey over the rice, making sure to get all that delicious sauce. Top with a big pile of the vibrant mango slaw. Garnish with extra cilantro leaves and those essential lime wedges on the side.

Serving It Up with Style

Presentation is part of the fun! I love using shallow, wide bowls so you can see all the beautiful layers—the white rice, the creamy golden turkey, and that bright confetti of mango slaw on top. For a dinner party, I set everything out “build-your-own-bowl” style: a big pot of rice, the skillet of turkey, the bowl of slaw, and little dishes of extra toppings like toasted coconut flakes, chopped peanuts, or sliced jalapeños for those who want heat. Let everyone dive in and create their own perfect bite. It’s interactive, delicious, and makes cleanup a breeze!

Ride Your Own Flavor Wave: Recipe Variations

This recipe is a fantastic template! Make it your own with these easy twists:

Spicy Sriracha Kick: Add 1-2 tablespoons of sriracha to the coconut milk sauce, or drizzle it over the finished bowls.
Thai Peanut Twist: Whisk 2 tablespoons of creamy peanut butter into the coconut milk sauce for a rich, nutty dimension.
Vegan/Vegetarian Sunshine: Swap the ground turkey for two cans of rinsed chickpeas or a block of crumbled firm tofu. Sauté until heated through before adding the sauce.
Pineapple Party: Replace the mango in the slaw with fresh pineapple chunks for a different kind of tropical tang.
“No Rice, Nice” Option: Serve the turkey and slaw over a bed of crisp romaine lettuce or spinach for a super-light, keto-friendly meal.

Isla’s Chef Notes

This recipe has become a true workhorse in my kitchen. Over time, I’ve learned a few things: First, if my mango isn’t perfectly ripe, I’ll toss the slaw with just a tiny teaspoon of honey or agave to compensate. Second, this is THE ULTIMATE meal prep hero. I cook a double batch of the turkey on Sunday, keep the rice separate, and prep the slaw components (storing the dressing—the lime juice—separately from the dry ingredients). Each morning, I assemble a bowl to grab-and-go. The slaw stays crunchy, and by lunch, everything is the perfect cool temperature—no microwave needed! It’s my secret weapon for beating the mid-week lunch slump. And lastly, don’t be afraid to let the sauce simmer a little longer if you want it thicker. It just gets more flavorful.

FAQs & Troubleshooting

Q: Can I make this ahead of time for meal prep? How do I store it?
A: Absolutely! This is a meal prep superstar. Store the coconut-lime turkey, rice, and mango slaw components separately in airtight containers in the fridge for up to 4 days. For the slaw, keep the diced mango, cabbage, and carrots in one container, and add the lime juice and cilantro just before assembling your bowl to prevent sogginess.

Q: My sauce is too thin/too thick. What happened?
A: Don’t worry! Sauce consistency can vary. If it’s too thin, just let it simmer uncovered for a few more minutes to reduce and concentrate. If it’s too thick (maybe you simmered a bit too long), simply stir in a splash of water, broth, or extra coconut milk until it reaches your desired saucy consistency.

Q: What can I use if I don’t have fresh ginger?
A: You can substitute ¼ teaspoon of ground ginger for the fresh. Add it with the other dried spices. The flavour will be slightly different but still delicious.

Q: Is there a way to make this spicier?
A: For sure! Add a pinch of red pepper flakes or cayenne pepper with the chili powder. You can also stir in a diced serrano or jalapeño pepper when you cook the garlic and ginger. Top with sliced fresh chilies for a finishing kick.

Nutritional Information (Per Serving)

These Coconut-Lime Turkey Bowls with Mango Slaw bring together bright, fresh flavors and satisfying protein in one simple dish. The creamy coconut-lime turkey pairs beautifully with the sweet crunch of mango slaw, creating a meal that feels light yet filling. It’s the kind of recipe that makes healthy eating feel effortless, whether you’re cooking for busy weeknights or prepping meals ahead of time.