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Spicy Turkey Bibimbap Bowl

A quick dinner full of fresh veggies and protein!

Prep Time:  7 minutes   |    Cook Time:  21  minutes   |    Total Time:  28 minutes   |    Servings:  5

Ingredients:

  • 1/2 cup diced onion
  • 4 cloves garlic
  • 1 3/4 cups quartered mushrooms
  • 1 1/2-inch piece of ginger, peeled
  • Carlini  Canola Cooking Spray
  • 19.2 ounces Kirkwood  93% Lean Fresh Ground Turkey
  • 1/4 cup plus 1 tablespoon Burman's  Reduced Sodium Soy Sauce, divided
  • 3 tablespoons  Baker's Corner  Brown Sugar
  • 1 1/2 teaspoons  Stonemill  Crushed Red Pepper
  • 1 tablespoon plus 1 teaspoon  Carlini  Vegetable Oil
  • 12 ounces  Season's Choice  Plain Riced Cauliflower
  • 2 cups cooked  Specially Selected  Brown Basmati Rice
  • 2 teaspoons  Stonemill  Garlic Powder
  • 5  Goldhen  Large Eggs
  • 1/4 cup sliced green onions
  • 1 cup shredded carrots
  • 1 yellow bell pepper, thinly sliced
  • 1 1/2 cups shredded green cabbage
  • 1 cup thinly sliced cucumbers, seeded

Directions:

  1. In a food processor, pulse onions, garlic, mushrooms and ginger into small pieces.
  2. In a nonstick skillet over medium-high heat, coat pan with cooking spray. Add turkey and vegetable paste. Cook for 8-10 minutes.
  3. Add 1/4 cup soy sauce, brown sugar and crushed red pepper and cook an additional 2 minutes. Remove from heat and reserve.
  4. In a nonstick skillet, over medium high heat, add the vegetable oil and sauté the riced cauliflower for 4-5 minutes. Add the rice, garlic powder and remaining 1 tablespoon of soy sauce and continue to sauté for 5-6 minutes. Remove from heat and reserve.
  5. Coat a nonstick skillet with cooking spray. Over medium heat, cook the eggs to desired doneness and reserve.
  6. To build your bowl, add the rice followed by the turkey. Add desired vegetables and egg.

Tip:  This bowl is perfect for meal prepping. Simply keep the rice and turkey separate from the fresh vegetables when reheating. Cook the egg last minute or switch it up with a soft boiled egg.

Download a Printable Version of this Recipe

Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen

Calories 470   |   Total Fat 17g   |   Sodium 690mg   |   Total Carbohydrate 46g   |   Fiber 6g   |   Sugars 11g   |   Protein 37g