Thai Turkey Bowls with Carrots, Basil & Cilantro

Ingredients:

• 1 pound ground dark meat turkey
• 2 oz fresh basil– chopped
•  ¼ bunch fresh cilantro – chopped
• 2 cups shredded carrots
•  ½ cup sliced green onions
• 2-3 cloves garlic–minced
•  Juice of 2 limes- at least 3-4 tablespoons
•  ½ tsp crushed red pepper
• 1 8 oz jar of clam juice
•  2-3 tablespoons low sodium, wheat free Tamari
• 1 cup jasmine or basmati rice *substitute cauliflower rice if preferred
• Extra Virgin Olive Oil or avocado

Directions:

1. Prepare jasmine or basmati rice in saucepan according to package directions.

2. Preheat the sauté pan on medium high heat. Add a drizzle of oil, then brown the ground turkey stirring to break it up. Cook approx. 4-5 minutes until no longer pink. Add garlic and cook until soft.

3. Add shredded carrots, lime juice, tamari, clam juice and crushed red pepper. Cook and stir for 3-4 minutes more or until carrots are soft.

4. Add chopped basil and cilantro— tossing into turkey mixture and cook for an additional 2 minutes.

5. Spoon Thai Turkey mixture over servings of jasmine* rice and garnish with diced green onions. Serve with leafy green salad.

*Substitute cauliflower rice if preferred.

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