Healthy Korean BBQ Bowl

Name: Healthy Korean BBQ Bowl
Ingredients: 1 tablespoon coconut oil; 1/4 cup coconut sugar; 1/4 cup light soy sauce; 1/2 teaspoon crushed red pepper; 3 cloves garlic, minced; 1 1/2 teaspoon grated ginger root; 1 pound lean ground turkey, such as foster farms turkey; 1 tablespoon coconut oil; 1 cup shredded carrots; 2 cup kale, stems removed and roughly chopped; 2 cup sliced baby shiitake mushrooms; 2 cup cooked brown rice; 1 avocado, sliced; 5 green onions, chopped; 1/4 cup gochujang sauce; 1 teaspoon melted coconut oil; 2 teaspoon raw honey; 1 teaspoon light soy sauce

The Daily Meal Contributors|Jan. 5, 2017 2:17 pm EST

4.7 (3 ratings)

Print

Recipe Courtesy of Foster Farms Turkey and The Live Fit GirlsWant to add a little flare to a bland bowl of rice? Look no further than this recipe by Foster Farms Turkey and The Live Fit Girls. It uses lean ground turkey, freshly grated carrots, diced avocado, and a secret sweet-spicy Gochu sauce.

Servings

4

Ingredients

1 tablespoon coconut oil
1/4 cup coconut sugar
1/4 cup light soy sauce
1/2 teaspoon crushed red pepper
3 cloves garlic, minced
1 1/2 teaspoon grated ginger root
1 pound lean ground turkey, such as foster farms turkey
1 tablespoon coconut oil
1 cup shredded carrots
2 cup kale, stems removed and roughly chopped
2 cup sliced baby shiitake mushrooms
2 cup cooked brown rice
1 avocado, sliced
5 green onions, chopped
1/4 cup gochujang sauce
1 teaspoon melted coconut oil
2 teaspoon raw honey
1 teaspoon light soy sauce

Directions

Heat the coconut oil over a medium-high heat. While heating the coconut oil, prepare a sauce by whisking the brown sugar, soy sauce and red pepper together in a small bowl, and set aside.
Add the garlic and ginger and cook for 1 minute until fragrant. Add the ground turkey, breaking it up with a spatula, and cook for 8-10 minutes, or until no longer pink.
Pour the sauce over the cooked turkey and cook an additional minute to heat through. Remove the turkey from the stove and transfer the meat to 4 serving bowls.
If you want to be fancy with your bowl, sauté the veggies separately in the coconut oil over a medium-high heat, in the order listed above, so that you can arrange your bowl for a picture-perfect meal!
Otherwise...
Heat the coconut oil over a medium-high heat and sauté the carrots for 2-3 minutes, until bright orange, then add the kale and mushrooms and cook another 2 minutes, or until the kale has wilted and the mushrooms are soft.
Transfer the veggies to your four bowls. Add 1/2 cup of rice, and a quarter of the green onions and avocado to each bowl.
Whisk all ingredients together in a small bowl until smooth. Spoon a quarter of the sauce over each bowl and enjoy!