Healthy Low-Sugar Teriyaki Turkey Bowl
 
 
Author:
Cuisine: Asian
Ingredients
Teriyaki Sauce
  • ½ cup Bragg’s amino acids
  • ¼ cup water
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp brown sugar
  • 1 tsp granulated sugar
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • 1 Tbsp cornstarch
  • 2 Tbsp warm water
Ground Trukey
  • 1 Tbsp olive or avocado oil
  • ½ diced sweet onion
  • Approx 1 cup sliced mushrooms
  • 1 bell pepper, diced
  • 2 Tbsp minced garlic
  • 1 pound Ground Turkey
  • 2 large carrots peeled and grated
  • 2 green onions diced, for garnish
  • Optional: Add sriracha or chili paste for an extra kick!
Instructions
  1. Mix Bragg’s amino acids, water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
  2. In a small bowl, whisk together 2 Tbsp warm water and cornstarch until cornstarch is completely dissolved.
  3. Heat sauce over medium-high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
  4. Heat oil in a large skillet over medium-high heat. Add diced onions and cook until soft. Add bell pepper, mushrooms until soft.
  5. In a separate pan, heat oil in a large skillet over medium-high heat. Add garlic and cook until slightly brown and fragrant.
  6. Add ground turkey & cook untul crumbled and about half cooked.
  7. Mix the vegetables and turkey into one pan. Continue to cook until turkey is no longer pink.
  8. Pour teriyaki sauce over cooked turkey and vegetables and stir. Simmer for about five minutes to combine the flavors.
  9. Spoon meat over rice. Garnish with green onions and serve immediately. ENJOY!
Notes
We served this over cauliflower rice, but feel free to use brown or white rice. Or, alternatively, you could serve over noodles!
Recipe by Shannon Leach at https://shannonleach.com/blog/teriyaki-turkey-bowl/