If you’re looking for a quick and healthy meal that’s full of flavor, these Thai Turkey and Cabbage Bowls are the perfect option. Packed with lean ground turkey, vibrant vegetables, and topped with a creamy, tangy peanut sauce, this dish brings the delicious flavors of Thai cuisine to your table in just 30 minutes. With a balance of savory, sweet, and spicy elements, this recipe is not only nutritious but also incredibly satisfying. It’s a great way to enjoy a light yet filling meal that will leave you feeling energized and content!
Ingredients:
- For the Bowls:
- 2 tablespoons avocado oil
- 1 medium-sized yellow onion, diced
- 1 pound ground turkey
- 5 cloves garlic, minced
- 1 tablespoon 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:
- ¼ cup sunflower seed butter, peanut butter, or almond butter
- ¼ cup coconut aminos or liquid aminos
- 1 tablespoon rice vinegar or cider vinegar
- 2 teaspoons sriracha (optional, for heat)
- 1 tablespoon pure maple syrup or honey (optional, for sweetness)
- ½ teaspoon curry powder
Instructions:
- Make the Sauce:
- In a small bowl, whisk together the sunflower seed butter (or peanut/almond butter), coconut aminos, rice vinegar, sriracha (if using), maple syrup (if using), and curry powder until smooth. Adjust seasoning to taste. Set aside.
- Cook the Turkey:
- In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
- Incorporate the chopped onion and sauté for 2 to 3 minutes, or until it becomes tender and translucent.
- Add the ground turkey to the skillet, breaking it up with a spoon.
- Cook for about 5-6 minutes until the turkey is browned and cooked through.
- Stir in the chopped garlic and freshly grated ginger, cooking for another 1 to 2 minutes until they release their aromatic scents.
- Add the Vegetables:
- Push the turkey mixture to one side of the skillet and add the remaining 1 tablespoon of avocado oil. Add the sliced cabbage, chopped red bell pepper, and grated carrot to the skillet. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.
- Combine and Toss:
- Add the prepared sauce to the skillet with the turkey and vegetables.
- Toss everything together until the sauce evenly coats the turkey and vegetables.
- Serve:
- Remove the skillet from heat and stir in the chopped green onions.
- Serve the Thai turkey and cabbage mixture in bowls, garnished with additional green onions or a squeeze of lime if desired.
- Enjoy it on its own or over a bed of rice or quinoa for a heartier meal.
Conclusion:
These Thai Turkey and Cabbage Bowls are a wonderful way to enjoy a healthy, flavor-packed meal in a hurry. The combination of lean ground turkey, crunchy vegetables, and a creamy peanut sauce creates a deliciously satisfying dish that’s both nutritious and versatile. Perfect for meal prep or a quick dinner, this recipe is sure to become a staple in your weekly meal rotation. Give it a try and savor the vibrant, zesty flavors of Thai cuisine in a nourishing bowl!
Thai Turkey and Cabbage Bowls with Savory Peanut Sauce
A healthy and flavorful bowl featuring groundturkey, cabbage, and vibrant vegetables, tossed in a creamy Thai-inspiredsauce. Ready in just 30 minutes!
Ingredients
- For the Bowls:
- o 2 tablespoons avocado oil
- o 1 medium-sized yellow onion diced
- o 1 pound ground turkey
- o 5 cloves garlic minced
- o 1 tablespoon fresh ginger peeled and grated
- o 4 cups thinly sliced cabbage about 1 medium-sized head
- o ½ red bell pepper chopped
- o 1 large carrot grated
- o 4 green onions chopped
- For the Sauce:
- o ¼ cup sunflower seed butter peanut butter, or almond butter
- o ¼ cup coconut aminos or liquid aminos
- o 1 tablespoon rice vinegar or cider vinegar
- o 2 teaspoons sriracha optional, for heat
- o 1 tablespoon pure maple syrup or honey optional, for sweetness
- o ½ teaspoon curry powder
Instructions
- Make the Sauce:
- o In a small bowl, whisk together the sunflower seed butter (or peanut/almond butter), coconut aminos, rice vinegar, sriracha (if using), maple syrup (if using), and curry powder until smooth. Adjust seasoning to taste. Set aside.
- Cook the Turkey:
- o In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
- o Incorporate the chopped onion and sauté for 2 to 3 minutes, or until it becomes tender and translucent.
- o Add the ground turkey to the skillet, breaking it up with a spoon.
- o Cook for about 5-6 minutes until the turkey is browned and cooked through.
- o Stir in the chopped garlic and freshly grated ginger, cooking for another 1 to 2 minutes until they release their aromatic scents.
- Add the Vegetables:
- o Push the turkey mixture to one side of the skillet and add the remaining 1 tablespoon of avocado oil. Add the sliced cabbage, chopped red bell pepper, and grated carrot to the skillet. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.
- Combine and Toss:
- o Add the prepared sauce to the skillet with the turkey and vegetables.
- o Toss everything together until the sauce evenly coats the turkey and vegetables.
- Serve:
- o Remove the skillet from heat and stir in the chopped green onions.
- o Serve the Thai turkey and cabbage mixture in bowls, garnished with additional green onions or a squeeze of lime if desired.
- o Enjoy it on its own or over a bed of rice or quinoa for a heartier meal.