Bone Broth Turkey & Vegetable Bowl

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A electrolyte-rich, protein-packed bowl to combat 'dizziness' during Whole30, featuring collagen-boosting bone broth and nutrient-dense veggies. This Whole30 recipe, ready in about 26 minutes, pairs ground turkey, bone broth, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 oz ground turkey
• 1 cup bone broth
• 1/2 medium zucchini
• 1/4 cup diced carrots
• 1/4 tsp dried thyme
• 1 tsp olive oil
• 1/8 tsp sea salt
• 1/8 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tsp olive oil in a saucepan over medium heat until shimmering. Add 4 oz ground turkey, breaking it into small pieces with a spoon, and cook for 4-5 minutes until no longer pink.
2. Step 2: Add 1/2 medium diced zucchini, 1/4 cup diced carrots, 1/4 tsp dried thyme, 1/8 tsp sea salt, and 1/8 tsp black pepper to the pan. Stir to combine and cook for 3 minutes until vegetables begin to soften.
3. Step 3: Pour in 1 cup bone broth, bring to a gentle simmer, and cook uncovered for 8 minutes until zucchini is tender but still holds shape.
4. Step 4: Taste and adjust seasoning if needed. Serve hot in a bowl, ensuring the broth is steaming to maximize electrolyte absorption for dizziness relief.