Ok, confession time…I can’t cook meat to save my life…
Alright, maybe I’m exaggerating a bit…I’ll re-phrase…I am not the greatest at cooking chicken, beef or pork — especially when it comes to grilling or pan-searing it…
Let me cook it in the oven…no prob, I’m pretty good! Give me any kind of seafood…I can whip it up just abut howeer you want like a pro…but give me a steak…I’m completely lost!
I am getting LOADS better at pan-searing chicken…but it still ends up overcooked many times…I blame it on the fact that I was a pescetarian for 10 years…but one day, I aspire to be a grill master! 😉 LOL
So, since Nik HATES when I overcook meat AND I am usually the one in charge of dinner during the week (Nik’s the weekend cook!), I have had to get creative a bit, and use my strengths…one of those strengths…ground turkey!
I have talked about my love of using turkey as a healthier swap many times…and since it’s almost impossible to mess up cooking…it’s one of my go-to’s during the week! I have been loving Foster Farms Organic Ground Turkey lately, because it 93% lean, so there’s tons of healthy protein in there, AND it’s locally raised right here in California’s central valley.
It’s organic — so that means no antibiotics, no hormones, and no steroids — which is why I stopped eating meat 15 years ago when I first went pescetarian…Back 15 years ago, there wasn’t as many organic options — now you can find organic meat (which MUST be free of antibiotics, hormones, and steroids) at just about every grocery store, so a few years ago, I added organic meat back into my diet…ALWAYS get organic meat ladies! This is a MUST.
ANYWAY…back to the topic at hand…this amazing Korean BBQ Bowl I created!!
So, if you’ve been following The Live Fit Girls for any length of time, you’ll have noticed that I LOVE any and ALL “ethnic” food…so naturally, I love Korean food. But believe it or not, I didn’t have Korean until we moved to LA.
There are two places here in LA that I have found to have amazing Korean-fusion bowls — the Alibi Room and Yellow Fever. Both SO good! And both have bowls that are filled with not only rice and meat, but are also filled with tons of veggies!
I am seriously addicted to them…so I wanted to recreate something that I could easily make at home, and was a little more on the healthier side so I wouldn’t feel so guilty eating it all the time…PLUS, I wanted something that was FAST…you know me, I’ma all about simple, fast, and healthy.
Most of the ingredients in the dish are standards — a little prepped brown rice, carrots, kale and avocado — obviously had to give it that California flare! (Nothing says California quite like kale and avocado! ) The only thing you may have to search for a little bit, is Gochujang sauce… It basically like a Korean Sriracha sauce…umm, YUM!
You can find it in asian markets, and many Whole Foods are starting to carry it as well too…but if you can’t find it near you, here’s the Amazon link — trust me, this is what MAKES the bowl!! It’s a necessity, and once you have it, it will be a staple condiment in your house! Promise!
Anyway, I can say for certain that this will be in my weekly meal prep rotation from now on…it’s so simple and takes only 25 minutes start to finish! Another plus to using ground turkey — it cooks fast!
- 1 tablespoon coconut oil
- 1 cup julienned carrots
- 2 cups kale, stems removed & roughly chopped
- 2 cups sliced baby Shiitake mushrooms
- 2 cups cooked brown rice
- 1 avocado, sliced
- 4-6 green onions, chopped
- Heat the coconut oil over a medium-high heat. While heating the coconut oil, prepare a sauce by whisking the brown sugar, soy sauce and red pepper together in a small bowl, and set aside.
- Add the garlic and ginger and cook for 1 minute until fragrant. Add the ground turkey, breaking it up with a spatula, and cook for 8-10 minutes, or until no longer pink.
- Pour the sauce over the cooked turkey and cook an additional minute to heat through. Remove the turkey from the stove and transfer the meat to 4 serving bowls.
- If you want to be fancy with your bowl, sauté the veggies separately in the coconut oil over a medium-high heat, in the order listed above, so that you can arrange your bowl for a picture-perfect meal!
- Heat the coconut oil over a medium-high heat and sauté the carrots for 2-3 minutes, until bright orange, then add the kale and mushrooms and cook another 2 minutes, or until the kale has wilted and the mushrooms are soft.
- Transfer the veggies to your four bowls. Add 1/2 cup of rice, and a quarter of the green onions and avocado to each bowl.
- Whisk all ingredients together in a small bowl until smooth. Spoon a quarter of the sauce over each bowl and enjoy!
Have you ever had Korean cuisine before??
This is a sponsored post in collaboration with Foster Farms. All opinions are 100% my own. Thank you for supporting the brands that make The Live Fit Girls, and all the content you see on this blog possible.
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