Veggie Tahini Turkey Skillet
A warm and comforting veggie and protein filled skillet! It’s all made in one pan and makes the best leftovers. The sauce is a true delight; it’s an asian spin on a tahini sauce and it’s mmm hmmm GOOD!
dairy free, gluten free, refined sugar free, added sugar free
Yield: 4 servings
Ingredients
1 yellow onion
1 T avocado oil
1 lb organic, ground turkey
1 lb bag of cauliflower rice, fresh or frozen
1 large head of bok choy, chopped
3 cloves of garlic, chopped
sea salt, pepper, and red flakes to taste
optional toppings: cilantro, green onions, and sriracha
optional sides: cooked quinoa or rice, or your favorite grain
sauce:
2.5 T tahini
1.5 T coconut aminos
1 T soy sauce
optional: dash of fish sauce
Directions
In a large fairly deep frying pan, heat avocado oil on medium heat and add onion. Sauté until onions are translucent, then add cauliflower rice and garlic, and stir every few minutes, covering skillet in between
Next, add just the tough chopped stalk of bok choy covering between mixing, until stalks are somewhat soft
Drain skillet of excess water. Then add ground turkey and chop up into pieces using your spatula every few minutes
While that’s cooking, make sauce in a small mixing bowl. Add all ingredients and whisk with a fork until well mixed
When turkey is almost cooked through, add green tops of bok choy and pour in sauce. Season with sea salt, pepper, and red pepper flakes, if desifred
Serve on it’s own or with quinoa and top with green onion/cilantro
Enjoy!
