A low-carb, vegetable-rich one-pan dinner with Turkish-inspired flavors and excellent meal prep potential.
My wife took a bite, paused, and said this was the best thing I’d made in a long time.
She’s not one for grand declarations at the table, so I paid attention. This wasn’t a celebration meal or something extravagant—just a quick skillet dinner built around what we had on hand. Ground turkey, a jar of marinated artichoke hearts, a few big handfuls of spinach. The usual lineup of garlic, onion, and olive oil. And a good dose of sumac.
Something about the combination worked beautifully—tangy, warm, rich without being heavy. It’s low-carb, loaded with vegetables, and quick to pull together on a weeknight. Exactly the kind of thing that fits into our regular routine, and something I’d gladly make again for meal prep.
What Is Sumac and Why Use It?
Sumac is a deep red, lemony spice made from dried and ground berries. It has a clean, tart flavor—like a squeeze of lemon juice but dry—and it’s widely used in Turkish and other Middle Eastern cuisines to add brightness without moisture.
Here, it wakes up the savory turkey and spinach, balances the richness of the olive oil, and ties everything together with the marinated artichokes. I think it’s indispensable.
You can usually find sumac in spice shops, online, or anywhere with a good Middle Eastern section. It’s worth keeping around.
Ingredient Swaps & Make-Ahead Tips
This recipe is flexible. You can:
- Use cooked, chopped turkey breast or dark meat instead of ground turkey.
- Swap fresh spinach for chopped frozen spinach, chard, or even kale (just give tougher greens more time to soften).
- Use plain canned artichoke hearts and add a little extra olive oil and lemon juice for richness and tang.
- Make it vegan by substituting tofu or canned chickpeas and cooking them with the same seasonings.
It reheats well and keeps its texture over a few days—ideal for prepping ahead or repurposing leftovers.
Inspired by Turkish Flavors
This isn’t a traditional Turkish dish, but it’s grounded in those flavors. The sumac, garlic, olive oil, and fresh greens recall some of my favorite Eastern Mediterranean combinations. I also like that it gives me a way to work in artichokes, which are part of the daisy family—a plant group I don’t often eat from otherwise. I aim for variety across plant families in my meals, not just color.
Posted on March 11, 2025
Sumac-Spiced Turkey Stir-Fry with Spinach & Artichokes
Ingredients
- 1 lb ground turkey 93% lean
- 1 medium red onion diced
- 3 cloves garlic minced
- 5 cups fresh spinach loosely packed
- 1 6–7 oz jar marinated artichoke hearts drained and roughly chopped
- 4 cups cauliflower rice fresh or frozen
- 7 tablespoons extra-virgin olive oil divided
- 2 teaspoons ground sumac
- 1 teaspoon dried dill
- 1/2 teaspoon red pepper flakes or to taste
- 1/4 cup pine nuts toasted (optional)
- Salt to taste
- Black pepper to taste
- Optional: Fresh lemon juice for serving
Instructions
Sauté the aromatics:
- In a large skillet or sauté pan, warm 2 tablespoons of the olive oil over medium heat.
- Add the diced onion and cook until it begins to soften, about 3–4 minutes.
- Stir in the minced garlic and cook for 1 minute more, being careful not to burn the garlic.
Cook the turkey and season:
- Add the ground turkey to the pan. Break it up with a spoon or spatula as it cooks.
- Season with sumac, dried dill, red pepper flakes, a pinch of salt, and some black pepper.
- Continue cooking until the turkey is fully browned, about 5–6 minutes.
Add artichokes and spinach:
- Reduce the heat slightly if needed.
- Stir in the drained marinated artichoke hearts.
- Add the fresh spinach, tossing gently until it wilts (1–2 minutes).
- Taste and adjust seasoning (salt, pepper, sumac, etc.).
- Transfer this turkey-artichoke-spinach mixture to a bowl and set aside.
Cook the cauliflower rice:
- In the same skillet (no need to rinse), add another 2 tablespoons of olive oil over medium heat.
- Stir in the cauliflower rice, cooking until tender, about 4–5 minutes. Season with salt and pepper.
- Divide the cooked cauliflower rice onto four plates or bowls.
Toast the pine nuts (optional but recommended):
- While the cauliflower rice cooks, warm a small dry skillet over medium-low heat.
- Add the pine nuts, stirring frequently until they begin to turn golden, 2–3 minutes. Be careful—they can burn quickly.
- Remove from heat and set aside.
Reassemble and serve:
- Return the turkey mixture to the original skillet if it needs a quick reheat, or simply spoon it atop each bed of cauliflower rice.
- Drizzle on the remaining 3 tablespoons of olive oil overall (for moisture and flavor).
- Sprinkle with the toasted pine nuts if using.
- Finish with a squeeze of fresh lemon juice for extra brightness, if desired.
Notes
- Leftovers: Refrigerate in airtight containers for up to 3 days. Reheat gently in a skillet or microwave. The cauliflower rice, turkey, and veggies hold up well for meal prep.
- Nutrition per serving, with optional ingredients:
- Calories: 514 kcal
- Total Fat: 41g
- Fiber: 4g
- Net Carbs: 6.5g
- Protein: 25g
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