20-Minute Mongolian Turkey with vegetables is a quick and easy recipe to throw together any night of the week.
Serve it up with your choice of side dishes for a nourishing, satisfying meal!
Ground turkey is one of my choice forms of protein. It’s lean, it’s jam packed with protein, and the flavor is subtle so I can assign any flavors I wish to it.
Wins all around!
For me, turkey is an easily digestible protein, so I eat it in some form on on a revolving basis.
In order to keep the flame going with ground turkey, I like experimenting with flavors. This Mongolian Ground Turkey recipe turned out to be so flavorful, quick, and simple that I’m thrilled to share it!
For those of you looking to change up your dinner routine and/or those who like to meal prep, I have a feeling you’ll take to this recipe lickety split.
Let’s talk ingredients.
Ingredients for Mongolian Ground Turkey:
Ground Turkey: The star of the show! Super lean and high in protein, ground turkey makes for a powerhouse meal. You can go with your favorite ground turkey. Diestel Ground Turkey is always the brand I choose, which I buy from Whole Food (you can also get it online).
The veggies: Red onion, Garlic, Bell Pepper, Carrot, Green Onion. All elements combined gives you lots of fresh flavor, enhancing the nutrient profile and taste of the meal.
The sauce: Coconut Aminos/Liquid Aminos, Sesame Oil, Coconut Sugar, Rice Vinegar, Fish Sauce. Wow, what a sauce! When combined, these ingredients yield a sweet, sour, tangy, umami, nutty flavored sauce which flavors the otherwise subtle ground turkey in a big way. There is plenty of room for adaptation with the sauce depending on what you have in your pantry. See recipe adaptations section below.
How to Make 20-Minute Mongolian Ground Turkey:
Add the ingredients for the sauce to a bowl and whisk until well-combined. Set aside until ready to use.
Heat the avocado oil over medium-high heat and add the ground turkey. Allow the turkey to brown on one side for 2 minutes, then flip and allow it to brown another 2 minutes. Use a spatula to break the turkey into smaller pieces.
Add the chopped red onion, garlic, bell pepper and carrots. Cook, stirring often, until vegetables begin to soften, about 2 minutes.
Add the sauce and bring mixture to a full boil. Continue cooking, stirring constantly, until sauce is mostly absorbed, turkey is cooked through, and vegetables reach desired done-ness, about 4 minutes.
Taste mixture for flavor and add sea salt and/or more liquid aminos or sriracha to taste.
Serve with choice of side dishes and enjoy!
Recipe Adaptations:
- Replace rice vinegar with cider vinegar in the sauce if desired.
- Swap pure maple syrup for the coconut sugar.
- Use soy sauce instead of coconut aminos or liquid aminos
- Omit the fish sauce if you aren’t into it.
- Add sriracha and/or red pepper flakes to turn up the heat.
- Incorporate your favorite vegetables. Broccoli, cauliflower, bok choy, and zucchini would be marvelous.
- Use ground beef or chicken instead of turkey.
- Make it Low-FODMAP by omitting the onion and garlic and add 2 teaspoons mustard powder or 1 tablespoon whole grain mustard.
Suggested Side Dishes:
More Healthy Ground Turkey Recipes:
- Teriyaki Turkey Meatballs
- Stuffed Zucchini with Turkey Sausage
- Drunken Noodles with Ground Turkey
- 30-Minute Ground Turkey Skillet with Vegetables
- Immunity-Boosting Ground Turkey Soup
- Hearty Ground Turkey Soup with Vegetables
Enjoy!
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If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
20-Minute Mongolian Turkey
Ingredients
- 2 Tbsp avocado oil
- 1 lb ground turkey
- 1/2 red onion finely chopped*
- 3 cloves garlic*
- 1/2 red bell pepper chopped
- 2 cups grated carrot
- 2 green onions chopped, for serving
For the Sauce:
- 1/4 cup coconut aminos or liquid aminos
- 1 Tbsp sesame oil
- 2 Tbsp coconut sugar
- 1 Tbsp rice vinegar
- 2 tsp fish sauce optional
- 1/4 tsp sea salt to taste
Instructions
- Add the ingredients for the sauce to a bowl and whisk until well-combined. Set aside until ready to use.
- Heat the avocado oil over medium-high heat and add the ground turkey. Allow the turkey to brown on one side for 2 minutes, then flip and allow it to brown another 2 minutes. Use a spatula to break the turkey into smaller pieces.
- Add the chopped red onion, garlic, bell pepper and carrots. Cook, stirring often, until vegetables begin to soften, about 2 minutes.
- Add the sauce and bring mixture to a full boil. Continue cooking, stirring constantly, until sauce is mostly absorbed, turkey is cooked through, and vegetables reach desired done-ness, about 4 minutes.
- Taste mixture for flavor and add sea salt and/or more liquid aminos or sriracha to taste.
- Serve with choice of side dishes and enjoy!
Notes
- *Make it Low-FODMAP by omitting the onion and garlic and add 2 teaspoons mustard powder or 1 tablespoon whole grain mustard.
Nutrition
Hi Julia, Excellent recipe. Your sauces are always good and this one is no exception. Today’s mantra is to use what you have, so I made the dish with ground chicken, and shishito peppers (3 Tbsp chopped) instead of bell peppers and otherwise followed your recipe. Turned out great. Thanks again for this satisfying weekday dish.
This would be a great lunch prep recipe! now that I’m back in the office, I need these!!
Yeees, it would be perfect for that! Let me know if you try it! xo