This is one of my go-to lunch recipe bases.  The combination of sautéed vegetables and seasoned ground turkey makes for a hearty and flavorful meal that is sure to keep you satisfied.  My favorite way to eat this is piled on a bed of lettuce and dressed with Tessemae’s Creamy Ranch dressing and a few good dashes of hot sauce.  I also enjoy this stuffed into a baked sweet potato or simply on its own.

Ingredients:

• 6 cups shredded brussel sprouts
• 11 Tbsp Avocado oil, divided
• 5 tsp Salt, divided
• 5 Cups Riced Broccoli
• 10 oz. Shredded Carrots
• 2 lbs Ground Turkey Breast
• 1 tsp Cumin
• 2 tsp Smoked Paprika

Directions:

• Heat 3 Tbsp avocado oil in a large saute pan
• Add brussel sprouts and 1½  tsp salt
• Once cooked, remove from pan and add to large bowl
• To the same sautee pan add 3 Tbsp avocado oil
• Add riced broccoli and 1 tsp salt
• Cover to cook through
• Once cooked remove from pan and add to the bowl with the brussel sprouts
• Add 2 Tbsp avocado oil to pan
• Add shredded carrots and ½ tsp salt and cover
• Once cooked remove from pan and add to bowl with brussel sprouts
• Heat 3 Tbsp avocado oil
• Add ground turkey, be sure to break up clumps
• Add cumin, smoked paprika and 2 tsp salt
• Continue to break up clumps as it turkey continues to cook.
• Once cooked combine with sauteed vegetables and mix to evenly combine the ingredients.