Go Back
+ servings
turnip stir fry on a white plate with brown chopsticks next to a blue napkin

Turnip Stir Fry with White Beans

A flavorful, vegetarian turnip recipe that's on the table in less than 30 minutes!
Course Main Course
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 456kcal


  • 1 tablespoon olive oil
  • 2 purple top turnips scrubbed, trimmed, and diced
  • 3 cups spinach
  • 1 15.5 oz can white beans drained and rinsed
  • 1 tablespoon fresh ginger finely chopped
  • 2 cloves garlic pressed or minced
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 2 tablespoon reduced sodium soy sauce use tamari for gluten free
  • 1 cup brown rice cooked, for serving


  • If you need to prepare rice or a whole grain for the meal, start that before making the stir fry.
  • Heat olive oil in a large skillet over medium heat. Add the turnips and cook, stirring/flipping occasionally, for 8-12 minutes or until lightly browned and tender.
  • While the turnips are cooking, whisk together the ginger, garlic, honey, rice vinegar, and soy sauce in a small bowl. Add the spinach, white beans, and sauce to the skillet. Cook for 4-6 minutes, or until the spinach is wilted and the stir fry is heated through.
  • Serve warm over rice. Enjoy!


  • Rice is optional. You can serve it without any grain or on top of farro or barley instead.
  • For more protein, add chicken or beef in addition to or in place of the white beans.
  • Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave on high for 1-2 minutes.
  • If you buy turnips with their greens, you can chop those up and add them to the stir fry too.


Serving: 1serving | Calories: 456kcal | Carbohydrates: 80g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Sodium: 665mg | Potassium: 1326mg | Fiber: 12g | Sugar: 14g | Vitamin A: 4220IU | Vitamin C: 39mg | Calcium: 224mg | Iron: 9mg