Coconut Thai Turkey Bowls

As school approaches quickly, I have been experimenting more with 30-minute recipes that use minimal dishes. Life gets so busy, but I don’t want that to stop me from having flavorful dishes that are full of nutrition. These Coconut Thai Turkey Bowls are all cooked in one skillet, and it is ready in only 30 minutes. Did I mention that this recipe is also dairy-free and gluten-free? These bowls are also packed full of wholesome goodness including nutrient-dense red bell peppers, iron-rich spinach, and protein-packed turkey. For added convenience, use frozen rice to serve the turkey over to sop up all of that flavorful coconut milk sauce. I promise you will love this recipe! Looking for another easy 30-minute 1 pan dinner? Try out my Turkey-Veggie Enchilada Skillet.

Prep Time: 5 minutes | Cook Time: 25 minutes

Serves: 4

Ingredients:

• 1 tbsp olive oil

• 2 red bell peppers, diced

• 4 garlic cloves, finely minced

• 1/4 cup green onions, finely diced

• 2 tbsp tomato paste

• 1 lb ground turkey

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp ground ginger

• pinch of red pepper flakes

• 1-14 oz. can of coconut milk

• 2 tbsp coconut aminos

• 1 tsp rice wine vinegar

• splash of fish sauce

• 2 cups baby spinach

• 1/4 cup cilantro, finely chopped

• juice of 1 lime

• jasmine rice for serving

Method:

1. Heat the olive oil in a large skillet over medium heat. Once hot, add peppers and sauté for about 5 minutes or until slightly tender.

2. Add in the garlic and green onion and sauté rapidly for 1 minute.

3. Add tomato paste to skillet and cook it with the veggie mix for a couple minutes to get it caramelized.

4. Add turkey to the skillet along with all of the seasonings. Break up the meat and sauté until cooked, about 5 minutes.

5. Add in the coconut milk, coconut aminos, rice wine vinegar, and fish sauce and combine well with everything in the skillet. Let it simmer for 10 minutes on the stove to let the flavors come together, stirring occasionally.

6. The last minute of cooking add in the spinach and stir until it is wilted.

7. Cut the heat and stir in the cilantro and lime juice.

8. Serve over jasmine rice. Enjoy!