NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

0.25 cup cooked white rice

1 cup bok choy

0.5 cup cabbage

0.5 medium carrot

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the vegetables by chopping the bok choy into bite-sized pieces, shredding the cabbage, and finely grating the carrot, fresh ginger, and garlic.

• 2

  Heat the sesame oil in a large skillet over medium-high heat.

• 3

  Add the ground turkey to the skillet and cook until browned, using a spatula to break the meat into small crumbles.

• 4

  Stir in the grated ginger and garlic, sautéing for about 1 minute until highly fragrant.

• 5

  Add the shredded cabbage and carrots to the skillet, cooking for 3 to 4 minutes until the vegetables begin to soften.

• 6

  Fold in the chopped bok choy and pour in the coconut aminos, stirring constantly for 2 minutes until the greens are wilted but still bright.

• 7

  Season the mixture with sea salt and black pepper to taste.

• 8

  Place the warm cooked rice in a bowl and top with the turkey and vegetable mixture to serve.