Ingredients
- 3 Tbsp honey
- 1–1 1/2 Tbsp hot sauce or 1/2–1 tsp red pepper flakes
- 2 Tbsp low-sodium soy sauce or tamari (or 3 Tbsp coconut aminos)
- 1 Tbsp apple cider vinegar
- 1 Tbsp fresh lime juice
- 1/2 tsp smoked paprika
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 lb (450 g) ground turkey, 93% lean
- 1 red bell pepper, diced
- 2 cups small broccoli florets
- 1/2 tsp fine salt, to taste
- 1/4 tsp black pepper
- 3 green onions, sliced (reserve some for topping)
- 3 cups cooked brown rice or quinoa
- 1 cup thinly sliced cucumber (tossed with lime and pinch of salt)
- 1 cup shredded red cabbage
- 2 tsp toasted sesame seeds
- lime wedges, for serving
Equipment
- Large skillet
- mixing bowl for glaze
- whisk
- spatula or wooden spoon
- Instant-read thermometer ensure turkey reaches 165°F
Method
- In a bowl, whisk together honey, hot sauce, soy sauce or tamari, apple cider vinegar, lime juice, and smoked paprika. Set aside.
- Heat olive oil in a large skillet over medium-high. Sauté garlic and ginger for 30–45 seconds until fragrant.
- Add ground turkey and cook 5–7 minutes, breaking up, until no longer pink and internal temperature reaches 165°F (74°C).
- Stir in bell pepper, broccoli, salt, and pepper; cook 3–4 minutes until vegetables are crisp-tender.
- Pour in glaze; simmer 2–3 minutes until glossy and thickened slightly. Stir in green onions.
- Assemble bowls with cooked grains, hot honey turkey mixture, cucumbers, cabbage, green onions, sesame seeds, and lime wedges.
Nutrition
Calories: 480kcalCarbohydrates: 52gProtein: 35gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 720mgPotassium: 750mgFiber: 6gSugar: 18gVitamin A: 500IUVitamin C: 60mgCalcium: 80mgIron: 3mg
Notes
Dairy-free and egg-free: As written.
Gluten-free: Use tamari and gluten-free grains.
Lower sodium: Use coconut aminos and add salt at the end to taste.
Make it spicier: Add 1/2 tsp more hot sauce or chili flakes.
Alternate Methods:
• Oven (Sheet-Pan): Spread turkey crumbles and vegetables on a parchment-lined sheet; roast 425°F (220°C) 12–15 min, stirring once. Toss with warmed glaze before serving.
• Air Fryer (Veggies): Air-fry broccoli and peppers at 380°F (193°C) for 8–10 min. Brown turkey on stovetop, then combine with glaze.
• Slow Cooker (Meatball Variant): Mix 1 lb turkey with 1/4 cup oat flour, 2 Tbsp water, and spices (no egg). Shape 16 meatballs; place in crock with glaze. Cook LOW 2–3 hr to 165°F (74°C); serve over grains.
Gluten-free: Use tamari and gluten-free grains.
Lower sodium: Use coconut aminos and add salt at the end to taste.
Make it spicier: Add 1/2 tsp more hot sauce or chili flakes.
Alternate Methods:
• Oven (Sheet-Pan): Spread turkey crumbles and vegetables on a parchment-lined sheet; roast 425°F (220°C) 12–15 min, stirring once. Toss with warmed glaze before serving.
• Air Fryer (Veggies): Air-fry broccoli and peppers at 380°F (193°C) for 8–10 min. Brown turkey on stovetop, then combine with glaze.
• Slow Cooker (Meatball Variant): Mix 1 lb turkey with 1/4 cup oat flour, 2 Tbsp water, and spices (no egg). Shape 16 meatballs; place in crock with glaze. Cook LOW 2–3 hr to 165°F (74°C); serve over grains.
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