Korean Turkey Bowl
Prep time: 15 minutes
Cook time: 20 minutes
1.5 cups (360 mL) jasmine rice
2 cups (500 mL) heirloom carrots, cut julienne
2 cups (500 mL) bean sprouts, blanched
1 ( 1 lb/ 454 g) boneless skinless Ontario turkey breast, cooked sliced
2 cups (500 mL) zucchini rounds, sauteed
2 cups (500 mL) shredded purple cabbage
2 green onion, cut on bias
2 tbsp (30 mL) black and white sesame seed
serve with Gojuchang sauce
Cook rice as per package instructions. Divide cooked rice in 4 bowls.
Top rice with carrots, cabbage, sprouts, Sautéed zucchini and turkey. Garnish with green onion and sesame seeds. Serve with Gojuchang sauce and fried egg.