Turn up the heat with this Asian ground turkey bowl. And here’s the best part: It’s healthy.


By JULIE BRINKLEY


If you like a little heat with your food, this recipe for an Asian ground turkey bowl will light up your senses.


And here is the best part: It’s healthy!


To watch how this is made, click here.


And be sure to tune into my weekly cooking show at 11 a.m. every Wednesday on the Beneath the Surface News Facebook page.

WHAT’S IN IT


1 ½ tbsp coconut aminos or low sodium soy sauce


1 tsp toasted sesame oil

1/2 tsp minced garlic


1/2 tsp grated ginger

1/2 tsp Asian chili paste or sriracha


6 oz cooked ground turkey


117g cooked broccoli florets


135g cooked cauliflower rice

HOW TO MAKE IT


In small bowl whisk coconut amino or soy sauce, sesame oil, garlic, ginger, salt and pepper; set aside.


Heat a large non-stick skillet over medium-high heat and spray it with cooking oil; add cauliflower rice, ginger, garlic and chili paste.

Sauté for about 5 minutes or until the cauliflower is tender, but not mushy. Remove from the skillet onto a plate.


Add ground turkey into the skillet and cook until it is no longer pink.


Add broccoli and the sauce and stir together until everything is coated. Cook another two to four minutes or until the sauce starts to thicken.


Garnish with toasted sesame seeds, green onion and sriracha.