Simple, nutrient dense dinner in 30 minutes or less. Seriously, it doesn’t get much better than this. Great flavor combined with the perfect macronutrient balance for a well rounded meal. It’s even great as leftovers!
The best part, you can pre-prep most of the ingredients! If you’ve already put in the chopping work, all you need to do is cook!
Not a fan of the vibrant colors?
I hear you, I see you, and I’m here to tell you not everyone loves vegetables and that is A okay. You know what else is A okay, you stepping out of your comfort zone, cooking the vegetable a different way or trying a new veggie you’ve never had before. If my husband can fall in love with purple cabbage, you can find a vegetable worth trying.
Serves 6 ; serving size = 1 turkey bowl
Protein 29 | Carb 4 | Fat 13 |
**rice and vegetables are not included in this macronutrient breakdown.
1. Depending on your preference you can use brown rice, white rice, or cauliflower rice. All great options.
2. You pick your vegetables. And vegetables are a free pass in my eyes. Eat as many as you want! My only request is that you put some vegetables in there…. or else we have some more serious issues to address.
- 2 pounds ground turkey
- 1 tbsp sesame oil
- 1 tbsp fresh ginger (minced in jar or ginger powder is fine too!)
- 1 tsp red pepper flakes ( optional, highly recommend)
- 1 garlic clove or 2 tsp garlic powder
- 2 tsp rice wine vinegar
- 1/3 cup coconut aminos ( Add more later if needed)
- squeeze 1/2 lime
- S&P to taste
- 6 soft boiled eggs
- Rice of choice
- sesame seeds
- Vegetables of choice
- Additional coconut aminos
- Cilantro ( optional)
1. Add the ground turkey and sesame oil to a large cast iron skillet or skillet of choice. Cook on medium heat for about 5 minutes.
2. Add the rest of the ingredients in the skillet. Cook until turkey is fully cooked through.
3. Assemble bowl! Rice + Veggies + meat + 1 egg + sesame seeds sprinkled on top. Add cilantro for garnish!
Veggie toppings recommendations
- Shredded purple cabbage ( raw or lightly Sautéed on stove top with a little apple cider vinegar and some onions
- Carrot sticks
- Sautéed spinach and garlic
- Fresh ginger
- Bean sprouts
- broccoli sprouts
- Bok Choy
- Red peppers