Thai Ground Turkey and Veggie Bowls
Servings: 4
Calories: 257kcal
Ingredients
- ⅓ pound crimini mushrooms chopped in quarters
- 1-2 Thai chili destemmed, deseeded, and julienned
- ⅔ large red bell pepper sliced into ½" chunks
- 4-6 ounces baby spinach roughly chopped or julienned
- 1 tablespoon olive oil
- 1 lb 93% lean ground turkey or ground chicken
Thai-style Sauce
- 3 tablespoons fish sauce
- 3 tablespoons lime juice from about 3-5 limes
- 2 tablespoons lime zest from about 3-5 limes
- 1 ½ tablespoons brown sugar
- 1 teaspoon cornstarch
To serve (optional; choose one of the following)
- 3-4 medium zucchini spiralized
- 1 head butter lettuce washed, spun dry, separated into individual leaves
- 1-2 cups brown or white rice cooked
Instructions
Vegetable prep
- Clean and quarter the mushrooms; set aside into a bowl. Destem and deseed the Thai pepper(s) then chop into slivers; add to the mushrooms. Destem and deseed the bell pepper then chop into ½" pieces; set aside separately from the mushrooms. Roughly chop the spinach, set aside in separate bowl.
Thai-style sauce
- In a small bowl, whisk together the fish sauce, lime juice, lime zest, brown sugar, and cornstarch.
Filling
- Place a large saute pan, wok, or Dutch oven over medium-high heat. Add the olive oil, then the ground turkey, using a wooden spoon to break the single block of ground turkey into pieces. Continue cooking the turkey until no longer pink, stirring only occasionally to further break up into bite-sized chunks.
- Add the chopped Thai chile(s) and quartered mushrooms, then cook until the mushrooms soften, about 5-8 minutes more. Whisk the Thai-style sauce to redistribute the cornstarch, then pour into the pan and stir to distribute. The heat should be high enough that the sauce begins bubbling in about 30-60 seconds.
- Add the chopped bell pepper* to the pan, stir to distribute, then add the juilenned spinach to wilt. Remove from the heat and serve.
- Serve the turkey mixture with spiralized zucchini noodles, brown rice, or lettuce leaves for lettuce wrap assembly.
Notes
*If you prefer your bell pepper cooked, add it a few minutes before the mushrooms are done.
Nutrition
Calories: 257kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 1168mg | Potassium: 776mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4947IU | Vitamin C: 50mg | Calcium: 82mg | Iron: 3mg