Bright, herbaceous, and tangy with a savory-sweet Thai kick and satisfying crunch.

Ingredients

Dressing

• Juice of 3 limes

• 1/3 cup rice wine vinegar

• 2 tablespoon fish sauce

• 2 tablespoon maple syrup (reduced)

• 2 tablespoons grapeseed oil (reduced)

• ½ teaspoon red pepper flakes (optional)

Thai Turkey Bowl

• 1.25 lb 93/7 ground turkey (increased + leaner)

• 1 tablespoon lemongrass, minced

• 1 tablespoon ginger, minced

• 2 cloves garlic, minced (increased for flavor)

• 1 teaspoon turmeric

• 1 cup cooked quinoa (increased for balanced carbs)

• ½ pound Napa cabbage, shredded

• ¼ pound carrots, shredded

• ¼ pound snow peas, halved

• 4 radishes, cut into slender ½-moons

• 12 basil leaves, julienned

• 6 mint leaves, julienned

• ¼ cup cashews, toasted (reduced)

Directions

Dressing

1. In a mason jar, combine lime juice, vinegar, fish sauce, maple syrup, oil, and red pepper flakes.

2. Shake well and season lightly with salt. Set aside.

Turkey Bowl

1. In a bowl, combine ground turkey, lemongrass, ginger, garlic, turmeric, salt, and pepper.

2. Heat a large pan over medium-high with a small amount of oil spray or 1 tsp oil.

3. Cook turkey until browned and fully cooked (~8 minutes), breaking it apart as it cooks.

4. Remove from heat and let cool slightly.

5. In a large bowl, combine turkey, quinoa, cabbage, carrots, snow peas, radishes, herbs, and cashews.

6. Toss with dressing until evenly coated.