Looking for a quick, healthy, and flavorful dinner that comes together in less than 30 minutes? This Spicy Thai Turkey and Cabbage Stir-Fry Bowl is the perfect weeknight meal. It’s loaded with lean ground turkey, vibrant vegetables, and a creamy, savory sauce with a hint of spice. This dish is not only packed with nutrients but also delivers a satisfying blend of textures and flavors. Plus, it’s a versatile recipe that allows you to customize the heat level to your liking, making it a hit with the entire family!
Ingredients:
- 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
For the Sauce:
- 4 tablespoons of sunflower seed butter (alternatively, you can use peanut or almond butter)
- 4 tablespoons of coconut aminos (or you can substitute with liquid aminos)
- 1 tablespoon of rice vinegar (you may also opt for apple cider vinegar)
- 2 tsp sriracha (optional, for heat)
- 1 Tbsp pure maple syrup (or honey, optional)
- ½ tsp curry powder
Instructions:
- Prepare the vegetables: Begin by chopping the yellow onion, red bell pepper, green onions, and thinly slice the cabbage.
- Cook the ground turkey: Heat avocado oil in a large skillet or wok over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Add the ground turkey and cook for about 6-8 minutes, breaking it up with a spatula, until browned and cooked through.
- Add aromatics: Introduce the aromatics: Incorporate the finely chopped garlic and freshly grated ginger into the mixture. Cook for 1-2 minutes until fragrant.
- Sauté the vegetables: Add the sliced cabbage, red bell pepper, and grated carrot to the pan. Stir well to combine and cook for about 5-7 minutes until the vegetables are tender but still have a bit of crunch.
- Prepare the sauce: While the vegetables are cooking, in a small bowl whisk together sunflower seed butter, coconut aminos, rice vinegar, sriracha (if using), maple syrup, and curry powder until smooth.
- Combine everything: Once the vegetables are cooked, pour the prepared sauce into the skillet and stir well to evenly coat the turkey and vegetables. Sauté for an additional 2 minutes to blend the flavors harmoniously.
- Serve: Divide the mixture into bowls and garnish with additional green onions or a sprinkle of sesame seeds if desired. Enjoy immediately!
Conclusion:
This Spicy Thai Turkey and Cabbage Stir-Fry Bowl is a delightful combination of protein, fresh vegetables, and bold flavors, all wrapped up in a creamy, slightly spicy sauce. The recipe is easy to make, packed with nutrients, and customizable based on your preferences. Whether you’re looking for a light lunch or a filling dinner, this dish is sure to impress.
Spicy Thai Turkey and Cabbage Stir-Fry Bowls
A quick, healthy stir-fry featuring ground turkey,cabbage, and colorful veggies, all tossed in a savory Thai-inspired sauce witha hint of spice.
- 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)
- 4 tablespoons of sunflower seed butter (alternatively, you can use peanut or almond butter)
- 4 tablespoons of coconut aminos (or you can substitute with liquid aminos)
- 1 tablespoon of rice vinegar (you may also opt for apple cider vinegar)
- 2 tsp sriracha (optional, for heat)
- 1 Tbsp pure maple syrup (or honey, optional)
- ½ tsp curry powder
- Prepare the vegetables: Begin by chopping the yellow onion, red bell pepper, green onions, and thinly slice the cabbage.
- Cook the ground turkey: Heat avocado oil in a large skillet or wok over medium heat. Add the diced yellow onion and cook for 3-4 minutes until softened. Add the ground turkey and cook for about 6-8 minutes, breaking it up with a spatula, until browned and cooked through.
- Add aromatics: Introduce the aromatics: Incorporate the finely chopped garlic and freshly grated ginger into the mixture. Cook for 1-2 minutes until fragrant.
- Sauté the vegetables: Add the sliced cabbage, red bell pepper, and grated carrot to the pan. Stir well to combine and cook for about 5-7 minutes until the vegetables are tender but still have a bit of crunch.
- Prepare the sauce: While the vegetables are cooking, in a small bowl whisk together sunflower seed butter, coconut aminos, rice vinegar, sriracha (if using), maple syrup, and curry powder until smooth.
- Combine everything: Once the vegetables are cooked, pour the prepared sauce into the skillet and stir well to evenly coat the turkey and vegetables. Sauté for an additional 2 minutes to blend the flavors harmoniously.
- Serve: Divide the mixture into bowls and garnish with additional green onions or a sprinkle of sesame seeds if desired. Enjoy immediately!