Anti-Inflammatory Recipe
by Julie GilbertA quick and easy week night dinner
Asian Ground Turkey and Rice Bowl
Rated 5.0 stars by 1 users
Category
bowls, poultry
Servings
4
Julie Gilbert
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey
- 2 teaspoons finely grated fresh ginger
- 3 cloves garlic crushed
- 2 medium carrots grated
- 1 cup thinly sliced green cabbage
- 1 cup chopped snow peas
- 4 green onions chopped
- ½ cup chopped cilantro
- Sauce
- ½ cup water (or chicken stock)
- ¼ cup coconut aminos
- 2 teaspoons coconut vinegar
- 2 teaspoons arrowroot powder
- 1 teaspoon black pepper
Directions
- Heat an 11-inch deep skillet over medium heat. Add the olive oil. Once it is shimmering, add the ground turkey, ginger, and garlic. Sauté for about 5 minutes, breaking up the turkey with a spatula as it cooks.
- Add the carrots, cabbage, snow peas, and green onions; sauté for about 5 minutes more.
- Whisk together the sauce ingredients and add them to the skillet. Stir the sauce into the turkey and veggies; let everything simmer on low heat for about 2 to 4 minutes. Stir in the cilantro
- Serve over rice or riced cauliflower.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device