Thai Turkey and Cabbage Bowls
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
455 kcal
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Course
Main Course
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Cuisine
Thai
Thai Turkey and Cabbage Bowls
Description
This recipe centers on ground turkey cooked with diced onions, garlic, and fresh grated ginger, paired with thinly sliced cabbage, red bell pepper, grated carrot, and green onions. The vegetables wilt and soften through covered and uncovered cooking stages while the turkey browns, preserving texture and flavor. The sauce, made creamy by sunflower seed butter and balanced by coconut aminos, vinegar, maple syrup, sriracha, and curry powder, adds nutty, tangy, and mildly spicy notes that infuse the stir-fry.
The dish is finished by drizzling the sauce over the cooked mixture or mixing it in, highlighting tender turkey pieces and softened yet structured vegetables. The result is a savory, slightly sweet, and mildly spiced bowl combining meat and vegetables in a harmonious balance. This dish serves well as a main course and can be enjoyed on its own or with steamed rice if desired.
The recipe allows flexibility in nut or seed butter choice, adapting the flavor profile mildly, and uses simple pantry and fresh ingredients to recreate a Thai-inspired bowl with layered tastes and textures.
Ingredients
- 2 Tbsp avocado oil
- 1 medium-sized yellow onion diced
- 1 pound ground turkey
- 5 cloves garlic minced
- 1 tbsp ginger peeled and grated, fresh
- 4 cups cabbage 1 medium-sized head, thinly sliced
- ½ red bell pepper chopped
- 1 carrot grated, large
- 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 Tbsp rice vinegar or cider vinegar
- 2 tsp sriracha optional
- 1 Tbsp pure maple syrup optional, or honey
- ½ tsp curry powder
Instructions
- Prepare the sauce by adding all of the ingredients to a small blender or bowl and blend until well-combined and creamy.
- Heat the avocado oil in a large skillet or thick-bottomed pot and add the onion. Sauté, stirring frequently, until the onion just begins turning brown, about 5 to 8 minutes.
- Move the onion off to the side and add the ground turkey. Allow it to brown on one side for 2 to 3 minutes before breaking it into smaller pieces and mixing it in with the onion.
- Add the garlic, ginger, cabbage, bell pepper, carrot, and green onions the remaining ingredients) and stir well. Cover the skillet (or pot) and cook until the vegetables have wilted and are easier to stir, about 5 to 8 minutes.
- Remove the lid and continue cooking, stirring frequently, until the vegetables have softened and much of the liquid has evaporated, about 8 to 10 minutes.
- Serve in bowls with sauce drizzled on top (note: you can also mix the sauce into the stir fry
Notes
- You can substitute any nut or seed butter, such as cashew butter or tahini, to change the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 455kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 25g | 38% |
| Fiber | 9g | 36% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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