Turkey Teriyaki Bowls
A delicious lunch or dinner with several servings of vegetables but will leave you satisfied!
Servings: 1 Batch (4-5 Bowls)
Ingredients
Meat and Veggies
- 2 Tbsp sesame oil
- 1/2 Onion diced
- 1 pound Lean Ground Turkey
- 3 tsp garlic minced
- 1 cup Broccoli Florets finely chopped
- 1 cup Julienne Carrots
Sauce
- 1/2 cup Liquid Aminos or Soy Sauce
- 1/4 cup Water
- 1-2 Tbsp Water
- 2 Tbsp Red Wine Vinegar
- 1-2 Tbsp brown sugar
- 1 tsp garlic minced
- 1 knob Fresh Ginger grated
- 1 Tbsp Cornstarch (can sub flour or xantaham gum)
Base (Choose 1)
- 2 cups Cooked Rice 1/2 cup servings
- 4 Cups Cauliflower Rice 1 Cup servings
- 4 small Zucchini ribboned
Instructions
Meat and Veggies
- Heat oil in a large skillet with onion
- When soft add in 1 pound of ground turkey or lean beef and 2-3 tsp of minced garlic.
- Cook until starting to brown, add in the broccoli and carrots, drain grease.
Sauce
- While meat mixture is cooking, in a separate sauce pan mix and heat Liquid Aminos, water, Red Wine Vinegar, Brown Sugar, Ginger, and Garlic.
- Heat until sugar is dissolved.
- In a separate bowl mix Cornstarch and 1-2 Tbsp warm water until dissolved.
- Mix the cornstarch and water into your sauce mixture until dissolved then remove from heat. Add the sauce to drained meat and veggies and simmer for a few minutes.
Notes
Low Carb - Place in meal prep containers over zucchini noodles or cauliflower rice
Mod Carb - Place in meal prep containers over rice.
Do not pre-cook zoodles. This will keep from having extra water in the bottom of your dish. Heat in the microwave at 50% power and they should soften by the time your meat is warm.