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Quick and wholesome Thai-inspired ground turkey bowls loaded with colorful veggies and a creamy, sweet, tangy sauce. Ready in about 30 minutes, family-friendly, and packed with vibrant flavors.

Ingredients

Scale
  • 2 Tbsp avocado oil
  • 1 medium-sized yellow onion, diced
  • 1 pound ground turkey
  • 5 cloves garlic, minced
  • 1 tbsp fresh ginger, peeled and grated
  • 4 cups thinly sliced cabbage (about 1 medium-sized head)
  • ½ red bell pepper, chopped
  • 1 large carrot, grated
  • 4 green onions, chopped
  • ¼ cup sunflower seed butter, peanut butter, or almond butter (or substitute nut-free options like tahini)
  • ¼ cup coconut aminos or liquid aminos
  • 1 tbsp rice vinegar or cider vinegar
  • 2 tsp sriracha (optional)
  • 1 tbsp pure maple syrup or honey (optional)
  • ½ tsp curry powder

Instructions

  1. Blend all sauce ingredients in a small blender or whisk them together in a bowl until smooth and creamy.
  2. Heat avocado oil in a large skillet over medium heat; add diced onion and cook, stirring often, until the onion just starts to brown, about 5 to 8 minutes.
  3. Push the onion to one side of the pan, add the ground turkey, and cook undisturbed 2 to 3 minutes to brown one side; then break up the turkey and stir it with the onion.
  4. Stir in minced garlic, grated ginger, thinly sliced cabbage, chopped red bell pepper, grated carrot, and chopped green onions. Cover the skillet and cook until veggies soften, about 5 to 8 minutes.
  5. Remove lid and continue cooking, stirring often, until vegetables are tender and most liquid evaporates, about 8 to 10 minutes.
  6. Spoon the turkey and vegetable mixture into bowls and drizzle the sauce on top or stir the sauce into the mixture to serve.

Notes

Make sure your pan is hot before adding the turkey to get good browning and flavor., Slice cabbage thinly for faster cooking and better texture., If the pan gets watery as cabbage cooks, leave the lid off and increase heat slightly for liquid evaporation., Adjust the sauce consistency by thinning with warm water if needed and season to taste (more sriracha for heat, maple syrup for sweetness, or vinegar for brightness)., Toast nuts or seeds to add crunch and depth if desired., Protein swaps include ground chicken, pork, beef, tofu, or tempeh for variation., Additional veggies like snap peas, broccoli florets, mushrooms, or spinach can be added toward the end of cooking., Serve over rice, cauliflower rice, or rice noodles., Sauce can be made ahead and stored refrigerated up to one week., Leftover turkey mixture keeps in fridge for about five days; freeze turkey separately from cabbage for best texture.

Nutrition

Find it online: https://cookingcrumbs.com/thai-ground-turkey-and-cabbage-bowls/