MONTHLY FLYER
Turkey or Tempeh Teriyaki
Ingredients Base:
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1 cup brown rice or quinoa
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2 cups water (for rice) or 1 ½ cups for quinoa
Teriyaki Sauce
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1/3 cup gluten free tamari, or coconut aminos
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3 tablespoons honey
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3 tablespoons of lemon juice
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1 tablespoon sesame or avocado oil
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1 ½ teaspoon garlic powder
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1 tablespoon fresh grated ginger or 1 ½ teaspoon of ground ginger
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1 Tablespoon potato or tapioca starch dissolved in 1 ½ Tablespoon of water
Ground Turkey Bowl
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1-2 Tablespoons olive oil
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1/2 medium yellow onion diced
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3 cloves garlic minced
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1 tbsp grated ginger
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1 lb ground turkey or 1-2 pkg tempeh
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1 cup chopped broccoli
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1 cup green beans, halved or snow peas
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1 cup shredded carrots
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1 red pepper diced
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Toppings: fresh herbs, sprouts, avocado, green onions, seeds, hummus, guac
Instructions:
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Bring rice or quinoa to a boil. Simmer, stirring occasionally until all water is absorbed.
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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.
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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.
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Add the ground turkey or tempeh pieces to the pan and cook, until it is no longer pink, 6-8 minutes.
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Add the chopped broccoli, shredded carrot and diced red pepper, and continue to cook until the vegetables are soft.
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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.
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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.
