Caribbean Jerk Turkey Bowls
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, minced
- Juice of half a lime
- 1 tablespoon Caribbean Jerk seasoning
- 1 turkey tenderloin
- Jasmine rice
- 1 tablespoon coconut oil
- 1 sweet potato
- 3 bell peppers (cut into 1-inch cubes)
- 1 small jalapeno, finely chopped
- 2 tablespoons corn starch
- Canned pineapple cubes, drained
- Canned Mango, diced into cubes
- Cilantro, chopped
Instructions
In large self-sealing plastic bag thoroughly combine: soy sauce, honey, vegetable oil, ginger, lime juice and Caribbean Jerk seasoning. Add 1 turkey tenderloin, cut into bite sized cubes to the bag.
Refrigerate for 2 to 24 hours.
When ready to prepare, make 2 servings of Jasmine rice.
In a large skillet, over medium-high heat, sauté until edges begin to brown:
1 tablespoon coconut oil
1 sweet potato, peeled and diced
Add bell peppers and jalapeno to sweet potatoes and sauté until tender and a bit brown.
Remove vegetables to a bowl.
Drain marinade into a bowl. Remove as much as you can to allow the turkey to sear.
Sauté until cooked. Remove from skillet and add to vegetable mixture.
Whisk corn starch into marinade.
Add marinade to the hot skillet and whisk until bubbly and smooth.
Divide rice evenly between two bowls.
Cover with a layer of the marinade.
Top with turkey and vegetables.
Add: canned pineapple cubes and mango
Optional: top with chopped cilantro
Recipe and photo courtesy of Iowa Turkey Federation.