Operation Flourish - #ChooseHealth
About the Recipe
Nutrition:
Serving Size: 567g
Calories: 451
Protein: 39g
Total Fat: 14g
Saturated Fat: 3g
Carbohydrates: 37g
Sugar: 11g
Added Sugar: 0.19g
Fiber: 10g
Sodium: 1200mg
Ingredients
26-ounce ground turkey
17-ounce coleslaw mix (raw with no dressing)
8.5-ounce raw shredded carrot (between 1 cup to 1 1/4 cup)
0.7 fluid ounce sesame oil (a little less than 1 1/2 tablespoons)
7.1-ounce diced onion (slightly less than 1 cup)
0.3-ounce minced, fresh ginger (about 1 3/4 teaspoons)
5 minced garlic cloves
1.3 fluid ounce rice wine vinegar (a little more than 2 1/2 tablespoons)
3.4 fluid ounce soy sauce, reduced salt (about 6 3/4 tablespoons)
2.2-ounce sliced scallions (about 1/2 cup)
12-ounce cooked jasmine rice (about 1/2 cups)
11-ounce cooked, riced cauliflower (about 2 1/2 cups)
8.0-ounce sliced avocado (about 2 cups)
Sriracha, optional
Sesame seeds, optional
Preparation
Heat sesame oil on medium heat and sauté onions, garlic and ginger for 2-3 minutes until onions are starting to become translucent.
Add ground turkey and cook for 5-7 minutes or until cooked completely through.
Add coleslaw mix, carrots, and cooked cauliflower rice.
Combine well and cook until coleslaw mix begins to soften.
Add rice wine vinegar and low sodium soy sauce.
Combine and add salt and pepper to taste.
Cook for an additional 2-3 minutes.
Add sliced green onion. (Save some for topping.)
Combine and cook for another 2-3 minutes.
Divide the cooked jasmine rice into 5 equal servings. Top each serving with one of five equal parts of turkey mixture.
Top with sriracha (optional), sesame seeds (optional), and sliced avocados.