Turkey & Veggie Rice Bowls (Fructose-Friendly)
Check out this delicious and gut-friendly recipe for turkey and rice bowls with carrots and bok choy! Perfect for those with fructose intolerance or anyone seeking low-fructose meal options, this dish is not only flavorful but also easy on the digestive system. Packed with lean protein from turkey, nutrient-rich vegetables like carrots and bok choy, and served over a bed of rice, this recipe is a great choice for a satisfying and wholesome meal whether or not you have fructose malabsorption. With a homemade Asian-inspired sauce that's low in fructose, you can indulge in a tasty dish without worrying about digestive discomfort. Follow along for a simple yet satisfying culinary experience that caters to your dietary needs. Follow me on Instagram @FightTheFructose for more fructose-friendly recipes!
Servings: 4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients (My Favorite Brands)
For the Turkey:
1 lb ground turkey
2 tablespoons garlic-infused olive oil
2 tablespoons ginger, minced
2 tablespoons soy sauce (or tamari)
1 tablespoon sesame oil
Salt and pepper to taste
For the Rice:
1.5 cups basmati rice
1 tablespoon sesame oil
Salt to taste
For the Vegetables:
2 cups bok choy, chopped
1 cup carrots, julienned or sliced thinly
2 tablespoons garlic-infused olive oil
Salt to taste
For the Sauce:
1/4 cup soy sauce (or tamari)
2 tablespoons rice vinegar
1 tablespoon brown rice syrup
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
Optional: crushed red pepper flakes to taste
For Garnish (optional):
Sesame seeds
Sliced green onions
Instructions
Cook the Rice:
Instant Pot: Add 1.5 cups rice, 1.5 cups water, a drizzle of sesame oil, and salt to taste. Seal and cook on high pressure for 4 minutes. Let the pressure release for 10 minutes and then quick release remaining pressure. Fluff with a fork.
Alternately, you can cook the rice on the stove according to package instructions.
Prepare the Turkey:
In a large skillet, heat garlic-infused olive oil over medium heat.
Add minced ginger and sauté until fragrant.
Add ground turkey, breaking it apart with a spoon. Cook until turkey is browned and cooked through.
Stir in soy sauce and sesame oil and season with salt and pepper to taste. Cook for 1-2 more minutes to ensure it’s mixed well and then remove the turkey to a bowl.
Prepare the Vegetables:
In the same skillet used for the turkey (or another skillet), heat olive oil over medium-high heat.
Add carrots and sauté for 2-3 minutes until slightly tender.
Add bok choy and continue to sauté for another 2-3 minutes until wilted but still crisp. Season with salt to taste. Set aside.
Make the Sauce:
In a small saucepan, combine soy sauce, rice vinegar, brown rice syrup, and sesame oil. Heat over medium heat and bring to a low simmer.
In a small bowl, mix cornstarch with cold water to create a slurry.
Add the cornstarch slurry to the saucepan and whisk until well combined.
Stir the sauce constantly until it thickens. If using, add red pepper flakes for heat. Remove from heat.
Assemble the Bowls:
Divide the cooked rice among serving bowls.
Top each bowl with the cooked turkey, carrots, and bok choy.
Drizzle the sauce over each bowl.
Garnish with sesame seeds and sliced green onions if desired.
Serve and Enjoy!
