Turkey Teriyaki Bowl
Servings
6
Servings
6
Ingredients
PROTEIN
  • 900g Lean Ground Turkey, Raw
SAUCE
  • 180mL Soy Sauce
  • 30mL Red Wine Vinegar
  • 30mL Sweetener*optional
  • 30mL Cornstarch
  • 125mL warm water
  • 60mL fresh ginger, grated
  • 3cloves Garlic. Mincedminced
CARBS
  • 270g Basmati Rice, dry
  • 500mL Water *approximate*
  • 30mL Coconut Oil
  • 0.75cube Bouillion
VEGGIES
  • 15mL Sesame Oil
  • 150g Onion, Diced
  • 150g Broccoli, diced
  • 150g Celery, Diced
  • 150g Carrots, diced
  • 3 Green Onion, diced*Optional. Garnish
Instructions
PREP
  1. [RICE] Bring rice, water, oil & boullion to boil in saucepan. Stir once, reduce heat to low, cover & simmer (~15-20min) until water is absorbed. Set aside.
  2. [SAUCE] Mix soy sauce, water, vinegar, sweetener, garlic & ginger in a small saucepan over medium heat. In a separate bowl – dissolve cornstarch in warm water &then slowly whisk into soy sauce mix. Remove from heat once thickened.
  3. Heat oil in large frying pan/wok, add diced onions/celery and cook until soft.
  4. Crumble in turkey and cook until turkey is ~ half cooked. Add carrots/broccoli and cook until turkey is no longer pink.
PORTIONING
  1. Once cooked, re-weigh rice and turkey/veggie (separately). Divide each by total number of desired servings & portion into Tupperware containers. N.B. Turkey & Veggie amounts will vary slightly between portion.
  2. Pour teriyaki sauce over portioned meals. N.B. Depending on how “saucy” you like your meals, you may have some sauce leftover. If thats the case, make a note to use slightly less of each ingredient for next time. If you prefer not to pre-portion, store rice, turkey/veggie mix & sauce in 3 separate containers & serve yourself from these during the week. Use sticky notes to remind you how much of each.