Makes 4 servings
- 2 Tbsp. coconut oil
- Tbsp. Chinese 5-spice
- 2 Tbsp. coconut aminos
- Sea salt and black pepper to taste Sauce
- Toppings
- 2 tsp. sesame tahini
- 1 large carrot, shredded (or almond or sunbutter approximately 1/2 cup)
- 2 Tbsp. coconut aminos
- 1/4 cup of cilantro, chopped
- 1 Tbsp. cold pressed sesame oil
- 1/2 cup assorted bell peppers
- 1 tsp. sesame seeds, for garnish
- 1/2 cup chopped cucumber
- 1/4 cup red cabbage, shredded
- 1 lime, cut into wedges
- 1 head of butter or bibb lettuce
Instructions:
- In a skillet over medium heat, melt the coconut oil.
- Add the ground turkey, Chinese 5-spice, coconut aminos, salt and pepper.
- With a wooden spoon or heat resistant spatula, break the meat up in the pan and spread the spices around.
- Cook until browned.
- To make the sauce, combine all ingredients except for the sesame seeds in a small mixing bowl.
- Use as many or as few toppings as you like and serve in cups of lettuce.