High Protein Teriyaki Turkey Rice Bowl

Teriyaki turkey rice bowl Recipe

MACROS PER SERVING:
233 calories
Protein: 23g
Carbs: 16g
Fat: 9g
Please note the macros only account for the teriyaki turkey (NOT RICE)

This makes 4 servings.

Teriyaki Sauce:
1/2 cup Low-Sodium Soy Sauce
1/4 cup Water
2 tablespoons Red Wine Vinegar
1 tablespoons splenda brown sugar blend
1 tablespoons truvia cane sugar blend
2 teaspoons Minced garlic
1 teaspoon ginger paste
1 tablespoon Cornstarch

Ground Turkey:
1 teaspoon olive oil
1/2 cup Diced onion
2 tablespoons Minced garlic
1 pound Ground Turkey
1.5 cup Broccoli
1.5 cup Cauliflower
2 Large carrots peeled and grated
2 Green onions diced

Method:

(Don’t forget to make rice if you want to add this over top)

Teriyaki Sauce:
1.) In a small saucepan over medium heat, gently whisk soy sauce, water, red wine vinegar, sugars, minced garlic, ginger and cornstarch until sugars are completely dissolved.

2.) Remove from heat and set aside.

Ground Turkey:
1.) Heat oil in a large pan over medium-high heat. Add onions and cook, stirring frequently, until softened.

2.) Stir in minced garlic. Add ground turkey and break apart. Cook, stirring occasionally, until turkey is cooked about halfway through. Add grated carrots and chopped broccoli and cauliflower and continue to cook until turkey is no longer pink and vegetables are soft.

3.) Pour teriyaki sauce over the turkey and vegetables and stir. Simmer for about 5 minutes.

4.) Add over top of rice and serve garnish with green onions.
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Видео High Protein Teriyaki Turkey Rice Bowl канала AndrewxChrissy