Turmeric Turkey + Cabbage Brown Rice Bowls
Author: Angela Freed
Prep time:
Cook time:
Total time:
Serves: 6
- 2 Tbsp extra virgin olive oil or organic coconut oil
- 1 pound organic ground turkey
- 1 medium head green cabbage, sliced thinly
- 8 carrots, chopped into coins or shredded
- 3 garlic cloves, minced
- 1½ tsp sea salt
- ½ tsp black pepper
- 1½ Tbsp turmeric
- ½ tsp red pepper flakes, optional
- ¾ cup canned full fat, unsweetened coconut milk
- 5 green onions, sliced thinly
- 1 cup brown rice
- In a sauce pan, add 2½ cups water and 1 cup brown rice to a boil.
- Once boiling reduce heat to low, cover and cook for 30-35 minutes until rice is tender and all the water has been absorbed.
- Meanwhile, in a large pot on medium heat, add olive or coconut.
- Next add ground turkey and brown the meal for 3-5 minutes.
- Add garlic and cabbage [I like to put a lid on at this point for a few minutes to let the cabbage steam and begin to cook].
- Remove lid and continue stirring mixture until cabbage has completely cooked down.
- Next add carrots and all the spices.
- Stir to combine mixture well. Cook for about 5 minutes to allow carrots to soften slightly.
- Last add coconut milk, bring mixture to a simmer and cook for 10 minutes.
- Combine brown rice and turkey/cabbage mixture.
- Top with fresh sliced green onions. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/turmeric-turkey-cabbage-brown-rice-bowls/
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