01.14.15

Ground Turkey, Brussels and Arugula Bowl

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Ingredients (serves 2):

  • 1 lb. brussels sprouts
  • 4 tbsp. olive oil
  • 1 lb. ground turkey breast
  • 1 lemon + 2 wedges of lemon for serving
  • 1/4 tsp. sea salt
  • 1/4 tsp. cracked pepper
  • 2 heaping tbsp. of freshly chopped parsley
  • a pinch of crushed red pepper (optional, or to taste)
  • 2 cups of baby arugula

Method:

1.  Preheat Oven to 400.

2.  Rinse Brussels well in a colander. Cut woody ends off of the brussels then cut them in half lengthwise. Spread them evenly across a cooking sheet. Drizzle with 2 tbsp. of olive oil, toss until evenly coated. Season with salt and pepper. Roast in preheated oven for 18-20 minutes.

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3.  Meanwhile, heat a large skillet over medium-high heat.  Add 2 tbsp. olive oil.  Once hot, add garlic and saute for 30 seconds to one minute being very careful not to burn.

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4.  Now add the ground turkey and let sear for about 1 minute, then turn heat down to medium to medium-low.  Break up the meat in the pan and cook, stirring and breaking up the meat often.  Cook until turkey is browned and cooked through, about 7-10 minutes. While it is cooking, add the crushed red pepper, the salt and the pepper.  Also add the zest of about 1/2 of the lemon and the juice of 1 lemon.  When the meat is cooked through, add the fresh chopped parsley.

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5. In 2 large bowls divide up evenly:  the arugula on the bottom, top with the brussels sprouts, then finish it off with the ground turkey mixture.  Serve with a wedge of lemon and extra chopped parsley if you like!  Enjoy!

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