Description
A delicious and nutritious dish packed with protein, perfect for a quick lunch or dinner.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1/2 cup diced yellow onion
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1.5 lbs lean ground turkey (93/7 recommended)
- 1 bag (14 oz) coleslaw mix (shredded cabbage and carrots)
- 1 cup shelled edamame (frozen or fresh)
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 1 teaspoon toasted sesame oil
- 1/2 cup mayonnaise
- 2–3 tablespoons sriracha (to taste)
- 1 tablespoon lime juice (freshly squeezed)
- Sliced green onions and sesame seeds for garnish
Instructions
- Heat the avocado oil in a large skillet or wok over medium-high heat.
- Add the diced onion to the hot oil and sauté for 3-4 minutes until softened.
- Once the onion is softened, add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Next, add the ground turkey and cook until browned, about 5-7 minutes. Drain excess grease.
- Add the coleslaw mix and shelled edamame, and cook for 5-7 minutes until the cabbage has wilted.
- Pour in the coconut aminos and toasted sesame oil, stirring to coat. Simmer for 2 minutes to meld flavors.
- While simmering, mix the mayonnaise, sriracha, and lime juice until smooth.
- Divide the mixture among bowls and drizzle with creamy sriracha sauce. Garnish with green onions and sesame seeds.
Notes
Customize this dish by adding or swapping vegetables and proteins according to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg