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Asian Ground Turkey Bowl

Josh Cortis always does weekly meal plans so his ingredient amounts are reflective of multiple servings.

He starts out with ~1 to 2 cups of dry rice. If making a singular meal, scale this down to 1/3 cup of rice.

The vegetable list:

  • Carrots (Bulk is 2 cups)
  • Green Pepper (Bulk is 1 large green pepper or 2 mid-size, so judge this by eye)
  • Sweet onion (Bulk is 1 onion to match the 1 green pepper, judge this by eye again)
  • Mushrooms (Bulk is 8oz, judge by eye)

Toss the peppers, onions, and carrots in a pot with some oil, minced garlic (15g/1 tbspn so scale accordingly), and salt. Cook until they're softened & browned.

While the veggies are cooking, take some ground turkey (bulk is 2 lbs) and add it to a pan/skillet with a little olive oil coating on the bottom. Flatten the turkey so it covers the bottom of the pan, add a little salt and pepper, and let it sear until the underside of the turkey has started to brown.

Once turkey browning occurs, start breaking it up and let it keep cooking. Once the turkey chunks are about 50% cooked, add the mushrooms to the turkey and let them cook down with the turkey.
    
Once the turkey is completely cooked and the mushrooms start reducing, add the following sauces to the pan:

  • Soy sauce (coconut secret soy substitute)
  • Hot sauce (Josh uses sriracha)
  • Honey
  • Sesame oil
  • Ground ginger

Stir everything together and set it aside, then portion out the rice, veggies, and turkey.

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