NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

0.25 cup brown rice

1 cup carrots

1 cup zucchini

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the bulgogi glaze.

• 2

  Heat a large skillet over medium-high heat and add the toasted sesame oil.

• 3

  Add the ground turkey to the skillet, seasoning with sea salt and black pepper, and cook until browned and crumbled.

• 4

  Toss in the shredded carrots and sliced zucchini, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Pour the bulgogi glaze over the turkey and vegetable mixture, stirring constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 6

  Spoon the mixture over the warm cooked brown rice in a serving bowl.

• 7

  Garnish with sesame seeds and sliced green onions for a fresh finish.