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 crushedÂ
- 2 medium  carrots gratedÂ
- 1 cup thinly sliced  green cabbage
- 1 cup chopped  snow peas
- 4 green onions choppedÂ
- ½ cup chopped  cilantro
- Â
- SauceÂ
- ½ cup water (or chicken stock)Â
- 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.
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