Spring brings such waivering weather. One day it’s cool and rainy, the next it’s super warm and sunny. At least that’s the way it is in Texas. This Thai Inspired Turkey Bowl provides a bridge between the two.
What Makes this Thai Inspired?
I certainly can lay no claims on what true Thai cuisine is. I have never traveled to Thailand and have only tasted the cuisine in Thai restaurants. However, I love studying cuisines and food cultures of other countries and Thailand’s emphasis on fresh fruits, herbs and veggies has always been very attractive to me. I also love the balanced flavors of sweet, salty, tart and spicy. The turkey mixture has this balance as does the dressing.
What is the Base of the Thai Inspired Turkey Bowl?
The base is chopped lettuce and beautiful fresh herbs, mango and crunchy veggies. My favorite part of Thai meals is all the fresh herbs and chiles that accompany the dishes. So as a nod to this cuisine, and sticking to my “half a plate of veggies” philosophy, I have included as much fresh produce as possible.
- Herbs – Cilantro, Basil and Mint
- Green Onions
Thai Inspired Turkey?
I don’t know of many countries outside of the US that actually eat turkey, and certainly not Thailand. But I try and rotate all my proteins for a variety of nutrients, so I always have ground turkey around. You can use ground pork or chicken as well. Ground beef or bison may be a little too heavy, but if that’s what you have go with it. To give it the Thai flavor makeover, I add coconut aminos, lime zest, garlic and chile garlic paste.
Other Things You Can Add to Your Thai Inspired Turkey Bowl
Of course, you can add rice. My go-tos for rice are Basmati or Jasmine white rice from India or Thailand, respectively. The white rice is easier to digest than brown rice. If you are doing Whole30, forego the rice and make it according to the recipe. Save rice for your Food Freedom. (Want to know more about how Whole30 can change your life by changing your food? Click here.)
You can also add toasted coconut or even fried shallots. Both are traditional accompaniments to some meals in Thailand as well as other parts of Southeast Asia.
How to Make It Whole30 Friendly
Use cashews or almonds instead of peanuts and don’t add any rice. That’s it. The rest of this delicious salad is fully compatible with Whole30.
Want more Whole30 cooking tips and techniques? Join me at Healthy Happy Kitchen Cooking School for virtual cooking classes!
Quick Thai Inspired Turkey Bowl | Whole30 & Paleo
With all the flavors and colors of Thai cuisine, this Thai Inspired Turkey Bowl is the perfect bridge dish for Spring’s waivering weather.
- Turkey Mixture
1 lb ground turkey
1 tsp sea salt
2 tsp minced garlic
1 tsp chile garlic paste
1/4 cup coconut aminos
zest of 1 lime
- Bowl Ingredients
1 mango, cubed
1-2 red chiles (or red bell pepper), chopped
1/2 English cucumber, thinly sliced
4-5 radishes, thinly sliced
1/2 bunch cilantro, thinly sliced
1 bunch basil, thinly sliced
1 bunch mint, thinly sliced
2-3 green onions, thinly sliced
1/2 cup peanuts or cashews, finely chopped
- Spicy Lime Dressing
Juice of 2 limes
4 tsp coconut aminos
2 tsp rice vinegar
3 tbsp avocado oil
- Make the Turkey
- In a medium skillet, break the turkey up and brown completely.
- Add the sea salt, garlic, chile garlic paste, coconut aminos and lime zest. Stir together, lower heat to low and simmer while preparing rest of meal.
- Prep the Produce
- Peel the mango then cut the sides off, avoiding the pit. Cut the slabs of mango into sticks then across to make small cubes.
- Thinly slice the cucumber, chile, radish, herbs and green onion.
- Pound the peanuts in a ziploc bag with a rolling pin to crush.
- Make the Dressing
- Combine the lime juice, coconut aminos and rice vinegar in a mixing cup. Slowly drizzle in the avocado oil and whisk well. Taste and add salt if necessary.
- Assemble the Bowls
- Make a bed of lettuce then mound the turkey on top.
- Surround the turkey with piles of the herbs, mango and veggies.
- Drizzle with dressing.
- Sprinkle with peanuts.