This meal has so many benefits–clean, healthy ingredients, lean protein, easy to make, quick to throw together, and has great flavor! It also makes a great meal to prep in advance for lunches or dinners for your week AND happens to be gluten free.

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Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Makes about 4 servings

• 1 Tablespoon olive oil
• 1 lb ground turkey
• 1 teaspoon onion powder
• Salt + pepper, to taste
• 4 gloves (or 2 Tablespoons minced) garlic
• 1/2 Tablespoon fresh grated ginger
• 1 Tablespoon rice vinegar
• 1 Tablespoon Sriracha (optional)
• 1/3 cup coconut aminos (or low sodium soy sauce, but then it won’t be gluten free)
• 2 teaspoons toasted sesame oil
• 1 -1/2 cups frozen riced cauliflower
• 8 oz bag coleslaw mix
• 1 cup matchstick carrots
• 1 cup frozen mukimame (edamame, but unshelled)
• Sliced green onions, for garnish
• Sesame seeds, for garnish

• In a large skillet, heat olive oil over medium high heat.
• Add the turkey and, using a wooden spoon or spatula, break up the meat as it cooks. Season with onion powder, salt, and pepper. Cook until turkey is browned and cooked through, about 8 minutes.
• Add the garlic and ginger and cook for another minute, or until fragrant (you can smell it cooking).
• In a small bowl, mix together rice vinegar, sriracha, coconut aminos, and sesame oil.
• To the skillet, add the coleslaw mix, carrots, edamame, and riced cauliflower.
• Pour the soy sauce mixture over the veggies and meat.
• Stir everything together and cook for about 4-5 minutes, until veggies are tender.
• Portion into bowls. Top with sliced green onions and sesame seeds.
• Store leftovers in airtight container in the fridge for up to 3 days.

• You can use either soy sauce or coconut aminos, but be cautioned that soy sauce is not gluten free. If you’re worried, they taste virtually the same when incorporated in with other ingredients.
• I use 97% fat free turkey so it’s leaner and the healthiest option, but you can use whatever is available to you or within budget. You may want to drain the excess water/fat out before adding the rest of your ingredients though.
• You may shred carrots if you prefer instead of using matchstick carrots. You’ll just have to allow some extra time to shred them (maybe during turkey cooking or prior to starting) versus just grabbing them out of the bag and tossing them in.
• The original recipe calls for edamame. Personally, I hate shelling edamame to get the soy beans out, so I skip that step and just buy frozen mukimame, which is essentially pre-shelled edamame.
• Do NOT skip or omit the toasted sesame oil. It is a key flavor ingredient and definitely won’t have the same Asian flavors if you leave it out. It’s about $6 for a bottle and lasts forever because it’s a strong flavor so you only use a couple teaspoons at a time.
• This actually reheats decently for 60-90 seconds in the microwave, so if you have leftovers plan on having a satisfying lunch the following day! You can also make extra or make it up as a meal prep for lunches for your week.

This recipe is GREAT for busy weeknights because you’re just tossing stuff into a pan and heating it up! The longest part is cooking the turkey and then it comes together in a matter of minutes.

I love the flavors–fresh + zingy–so I always end up going back for just a couple more bites.

It doesn’t get much cleaner eating than this recipe. Occasionally, I like to grab a box of cream cheese wontons to toss in the air fryer and have alongside the bowls as a fun treat (caution: those are not gluten free). You could also serve over white rice if you want it to be a little heartier and filling.

Until next time,