Hustle & Soul is a lifestyle blog offering practical advice about food, fitness & wellness. And I'm Diana, the one offering advice. I'm super pumped you're here - thanks for stopping by!



You may have noticed by now, but most of my meals end up being some sort of casserole bake, hash, or bowl. I love cooking these kinds of recipes because they’re soo easy! And yummy. They’re great for prepping bulk meals, even if you’re counting macros. They’re also good for packing a lot of veggies into your dish or using up leftovers. I use the same recipes over and over but change the type of meat or vegetables each time to keep it tasting new and fresh.

This week’s post is a recipe I’ve been obsessed with lately. This BBQ Turkey Hash has been my go-to post-workout meal for the past month and I’m nowhere sick of it yet because it’s so yummy! It's quick and easy, especially if you have some of the ingredients made ahead of time. And it reheats well, so you can make a big batch that lasts all week.


  • 1 lb. lean ground turkey (I use 93/7 lean for this recipe; if you want lower fat, use 99% lean)

  • 2 cups cooked rice (you can also use cauliflower rice or quinoa if you don’t eat rice)

  • 2 sweet potatoes (or the equivalent of 3 cups after being cooked)

  • 4 cups chopped kale

  • ¼ cup BBQ sauce (I use Stubb’s Sweet Heat)

  • 3 TBSP.  taco seasoning or Sonny Salt

  • Salt

  • Coconut oil spray

*makes 4 servings that are each 30P/9F/50C



  1. Preheat your oven to 400 degrees.

  2. Chop sweet potatoes into cubes. Toss in coconut oil spray and season with 1 tablespoon of Sonny Salt. Spray baking sheet and bake sweet potatoes for 30-35 minutes.

  3. While sweet potatoes are roasting, brown turkey in a pan over medium heat. Once turkey is cooked, drain off any excess liquid and then season with 2 tablespoons of taco seasoning or Sonny Salt and BBQ sauce. Take off heat and put to the side.

  4. Toss kale in coconut oil spray and season with salt. Roast in a large skillet over medium heat. I only cook mine for 5 or so minutes because I like it to be a little crunchy. If you like your sauteed greens tender, cook for longer. You may also choose to put the kale on a baking sheet and roast in the over for 8-10 minutes.

  5. Once the sweet potatoes are done cooking, put them in a large mixing bowl. Add in cooked turkey, rice, and kale. Mix well and portion out into 4 bowls for serving.


Some ways to switch up this recipe are by adding different veggies or a little more fat, especially if you don’t count macros. I like to eat mine with a ½ cup of caramelized onions, green peppers, and mushrooms. This recipe would be great with some roasted eggplant, too. If you want to add in a little sweetness, grilled pineapple would be another great addition. You can also add a fried egg on top or a few slices of avocado for a little extra fat.

A good time-saver on this recipe is to make your rice and sweet potatoes ahead of time. Our fridge is always stocked with a container of cooked rice and roasted sweet potatoes for making quick meals. It works great for this recipe; all you have to do is brown the turkey, roast some kale and mix it all together!

If you are super strict on counting, you may choose to measure and portion out each ingredient for a more accurate count per meal. When I’m making this recipe at the beginning of the week, I measure each ingredient separately into 4 containers. When I get home from the gym, I just grab one and pop it in the microwave for a few minutes. Easy and so so yummy!


this recipe is gluten-free and can be Paleo and Whole30 if you substitute the rice and use an approved BBQ sauce.