Paleo Bibimbap Breakfast Bowls with Ground Turkey

Ingredients

• about 450 g Ground Turkey
• 4 cups Cauliflower Rice
• 2 cups Spinach
• 1 cup Carrots (julienned)
• 1 cup Cucumber (julienned)
• 1 cup Mushrooms (sliced)
• 4 Eggs
• 3 tablespoons Coconut Aminos
• 2 tablespoons Sesame Oil
• 2 cloves Garlic
• 1 teaspoon Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat. Add the about 450 g of ground turkey, the 2 cloves of minced garlic, and the 1 teaspoon of grated ginger to the hot skillet. Cook for 5-7 minutes, breaking up the turkey with a spoon, until the turkey is completely browned and no pink remains. Carefully drain off any excess fat from the skillet.
2. 2Stir 2 tablespoons of the coconut aminos and 1 tablespoon of the sesame oil into the cooked ground turkey in the skillet. Continue to cook for 1 minute more, stirring constantly to combine the flavors.
3. 3In a separate clean 30.48 cm skillet, heat over medium-high heat (204.4°C / 200°C). Add the 1 cup of sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until they are tender and slightly browned. Remove the cooked mushrooms from the skillet and set them aside.
4. 4Using the same 30.48 cm skillet, maintain medium-high heat (204.4°C / 200°C). Add the 1 cup of julienned carrots and cook for 3-4 minutes, stirring occasionally, until they are tender-crisp. Remove the cooked carrots from the skillet and set them aside.
5. 5Using the same 30.48 cm skillet, maintain medium-high heat (204.4°C / 200°C). Add the 2 cups of spinach and cook for 1-2 minutes, stirring constantly, until the spinach is just wilted. Remove the cooked spinach from the skillet and set it aside.
6. 6In a clean skillet, heat the remaining 1 tablespoon of sesame oil over medium heat (176.7°C / 175°C). Carefully crack the 4 eggs into the skillet and fry them sunny-side up for 3-4 minutes, or until the whites are fully set and the yolks are still runny. Carefully remove the fried eggs from the skillet.
7. 7Divide the 4 cups of cauliflower rice evenly among 4 bowls. Top each bowl with an equal portion of the cooked ground turkey, the cooked 1 cup of sliced mushrooms, the cooked 1 cup of julienned carrots, the cooked 2 cups of spinach, and the 1 cup of julienned cucumber. Place one fried egg on top of each bowl.
8. 8Drizzle the remaining 1 tablespoon of coconut aminos evenly over the assembled bowls just before serving.

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