I created this recipe on whim using ingredients I had in my fridge and boy, it did not disappoint! So full of flavor with the coconut aminos and lime juice plus you get the freshness using mint and basil. This was a family hit and something I will make over and over again.
I like to serve this with side of coconut rice mixed with caulirice (you know I add veggies any way I can) and some pickled onions or my favorite Wildbrine Kraut for some tang. Honestly, this recipe was way too good to not share with the world.
Here’s the deets!
Ground Asian Turkey with Kale and Coconut Rice
Gluten Free Ground Asian Turkey with Kale and Coconut Rice
Ingredients
- 1 lb ground turkey
- 3 cloves garlic minced
- 2 1/2 tbsp coconut aminos
- 1 bunch of kale or spinach
- 1 lime juice and partly zested
- 1 tbsp fresh basil chopped
- 1 tbsp fresh mint chopped
- 1 tbsp fresh cilantro chopped
- 4 scallions chopped
- salt and pepper to taste
- 2 tsp garlic powder
- 2 tsp onion powder
Instructions
- In a large skillet, heat up some avocado oil and add the turkey. Ground turkey and season with salt, pepper, onion, and garlic powder.
- Once Turkey is partly pink, add the garlic, scallions, and kale or spinach and mix until slightly wilted. (about 5 min)
- Next, add the coconut aminos, lemon zest, and juice of one lime.
- Add the fresh herbs and turn off heat. Adjust seasoning as needed.
- Serve with Coconut rice (recipe follows)
Coconut Rice
Ingredients
- 1 cup jasmine or basmati rice rinsed
- 1 can coconut milk
- 1/2 cup frozen riced cauliflower rice
Instructions
- In a saucepan, add the rinsed rice and the can of coconut milk. Put lid on and cook on medium for about 7 min or until most liquid is gone. Keep an eye on it.
- Add the riced cauliflower and cook so all the liquid is absorbed. Turn off heat and stir.
- If your rice needs more liquid and not finished cooking, add a splash of water and cook a bit longer if needed.
Serve with Ground Asian Turkey or anything that sounds tasty 🙂
Happy Eating!
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