NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey

0.25 cup shelled edamame

1 cup shredded purple cabbage

0.5 cup sliced cucumber

0.5 cup grated carrots

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tbsp green onions

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a medium mixing bowl, combine the ground turkey, grated fresh ginger, minced garlic, sea salt, and black pepper, mixing gently with your hands until just incorporated.

• 3

  Form the turkey mixture into 12 small, uniform meatballs and place them on the prepared baking sheet.

• 4

  Bake for 15 to 18 minutes until the meatballs are cooked through and reach an internal temperature of 165°F.

• 5

  Remove the meatballs from the oven and let them cool completely, then place them in the refrigerator for at least 20 minutes to chill.

• 6

  In a large serving bowl, assemble the base by layering the shredded purple cabbage, sliced cucumber, grated carrots, and shelled edamame.

• 7

  In a small glass jar or bowl, whisk together the tamari and toasted sesame oil until emulsified, then drizzle it evenly over the vegetables.

• 8

  Top the veggie bed with the chilled turkey meatballs and garnish with sliced green onions and sesame seeds before serving.