• 30-Minute Thai Basil Turkey Bowls

    30-Minute Thai Basil Turkey Bowls

    Preparation 10 min Cook Time 25 min Serves 4     


    For the Turkey

    • 1 teaspoon avocado oil
    • 1 pound ground turkey
    • 2 tablespoon coconut aminos
    • 1 teaspoon sesame oil
    • 1 teaspoon chili paste
    • 1 teaspoon fresh ginger, minced
    • 1/3 cup chopped basil
    • 1 teaspoon lemon grass, sliced
    • 1/2 teaspoon fish sauce
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    For the Veggies

    • 2 teaspoons avocado oil or extra-virgin avocado oil
    • 1 bunch bok choy
    • 1 medium onion, diced
    • 2 Red Peppers, sliced
    • 1/4 pound green beans
    • 1 carton baby spinach
    • 1/4 teaspoon fine sea salt
    • 1/2 teaspoon black pepper

    For the Cauliflower Rice

    • 1 head of cauliflower, cut into florets
    • 1/2 teaspoon fine sea salt

    Sauce To Pour On Top

    • 4 tablespoon coconut aminos
    • 1 teaspoon chili paste
    • 1 teaspoon fresh ginger
    • 1/2 teaspoon fish sauce

    Optional Toppings

    • 1 red ghost pepper, sliced thin
    • 1 tablespoon scallions, thinly sliced
    • 1 carrot, julienned
    • 1 Head bibb lettuce, use the leaves to make lettuce wraps


    1. In a medium saucepan over medium heat, heat oil and add all turkey ingredients and mix until well combined (leaving 1 teaspoon of minced ginger aside for the dressing). Cook for about 3 to 5 minutes, until the turkey is browned and no pink remains. Taste and adjust salt and pepper as needed.
    2. In a small saucepan add in the leftover ginger and the rest of the sauce ingredients. Bring to a boil over medium heat. Lower heat and let simmer for 1-2 minutes until it reduces slightly. Pour into a bowl and set aside for later use.
    3. Pulse cauliflower florets in your food processor until it reaches a rice consistency and add salt. Sauté in a skillet for 2-3 minutes to slightly soften. Set aside.
    4. Heat a separate saute pan with oil and add in diced onion, sliced red peppers and green beans. Cook until onion becomes translucent and veggies begin to soften. Add in spinach, box choy, salt and pepper. Cook until wilted.
    5. Remove from heat and set aside to cool.
    6. Place cauliflower into bowls or glass tupperware containers. Add veggies and turkey. Pour sauce on top and serve!

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