Turkey Teriyaki Rice Bowl with Charred Broccoli

Ingredients

• 1 lb ground turkey
• 3 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp potato starch
• 1 tsp water
• 1 cup white rice
• 3 cups broccoli florets
• 1 tbsp avocado oil
• 2 scallions, sliced(optional)

Instructions

1. 1

   Cook white rice according to package directions.

2. 2

   Whisk coconut aminos, rice vinegar, honey, ginger, and garlic in a small bowl. Stir potato starch into water to make a slurry and add to the sauce.

3. 3

   Char broccoli: heat avocado oil in a skillet over high heat, add broccoli, and cook undisturbed 3 minutes, then toss and cook 4 more minutes until crisp-tender and browned. Remove and set aside.

4. 4

   In the same skillet, brown ground turkey over medium-high heat, breaking it up, about 6-8 minutes.

5. 5

   Pour in the sauce and simmer 2-3 minutes until it thickens and coats the turkey.

6. 6

   Serve turkey over rice with charred broccoli alongside, topped with sliced scallions.