1 cup brown rice or quinoa
2 cups water (for rice) or 1 ½ cups for quinoa
Teriyaki Sauce
1/3 cup gluten free tamari, or coconut aminos
3 tablespoons honey
3 tablespoons of lemon juice
1 tablespoon sesame or avocado oil
1 ½ teaspoon garlic powder
1 tablespoon fresh grated ginger or 1 ½ teaspoon of ground ginger
1 Tablespoon potato or tapioca starch dissolved in 1 ½ Tablespoon of water
Ground Turkey Bowl
1-2 Tablespoons olive oil
1/2 medium yellow onion diced
3 cloves garlic minced
1 tbsp grated ginger
1 lb ground turkey or 1-2 pkg tempeh
1 cup chopped broccoli
1 cup green beans, halved or snow peas
1 cup shredded carrots
1 red pepper diced
Toppings: fresh herbs, sprouts, avocado, green onions, seeds, hummus, guac
Bring rice or quinoa to a boil. Simmer, stirring occasionally until all water is absorbed.
Whisk together all of the teriyaki sauce ingredients in a small bowl or measuring cup. Taste and adjust ingredients accordingly. Dissolve the starch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.
Drizzle the olive oil in a large skillet or wok over medium heat. Once it’s hot and shimmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and ginger and cook for another minute until fragrant.
Add the ground turkey or tempeh pieces to the pan and cook, until it is no longer pink, 6-8 minutes. Add the chopped broccoli, shredded carrot and diced red pepper, and continue to cook until the vegetables are soft.
Pour the teriyaki sauce over the turkey/tempeh and veggies and turn the heat up to medium-high until the mixture is bubbling then reduce the heat to medium-low and simmer to thicken the sauce. Remove it from the heat to assemble the bowls.
Add the cooked grain to the bottom of a bowl and top with teriyaki protein and veggies. Garnish with sliced avocado, green onion, seeds, herbs, sprouts
Note: Try different veggies: chopped green beans, snap peas, snow peas, cauliflower, celery, bean sprouts, or water chestnuts.
