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Easy Teriyaki Turkey Meal Prep Bowl with Rice & Kimchi

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Prep Time 15 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 cups cooked white rice
For the ground turkey
  • 2 lbs organic ground turkey
  • 2 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbs avocado oil (for cooking)
For the Teriyaki sauce
  • 1/3 cup coconut aminos
  • 1 tbs rice vinegar
  • 2 tsp honey
  • 1/2 tsp grated ginger (optional)
Sauted Veggie Mix
  • 3 cups sliced organic cabbage
  • 3/4 cup shredded carrots
  • 1 tbs avocado oil (for cooking)
  • 1 tsp garlic powder
  • salt to taste
For serving:
  • chopped cilantro
  • limes
  • kimchi
  • 1 cucumber, chopped
  • 2 Avocados, Sliced

Equipment

  • Rice Cooker

Method
 

Cook the turkey meat:
  1. Heat the oil in a pan over medium heat and saute the turkey till there's no pink left. While the turkey is cooking, slice your cabbage and blend all ingredients in the sauce together. Once the meat has browned, add all of the seasonings and 1/4 of the teriyaki sauce. Stir, and remove the meat.
Cook the veggies
  1. To the same pan, add the other tbs of oil and add your veggies in. Cook on low heat until the cabbage has softened and is slightly browning. Season with salt and garlic poder.
Assemble the Bowls.
  1. Add the turkey back in the pan with the cabbage and carrots and add the rest of the teriyaki sauce. Stir until the sauce is simmering and then serve over rice. Top with cucumbers, Kimchi, cilantro, and sliced avocado.