lunch

Steamed Turkey and Spinach Parcels with Ginger-Soy Glaze

Name: Steamed Turkey and Spinach Parcels with Ginger-Soy Glaze
Ingredients: 137.1 g Ground Turkey, raw; 130.4 g Rice, white, long-grain, cooked; 88.9 g Spinach, raw; 29.2 g Peanut butter, reduced sodium; 8.9 g Honey (for glaze); 0.6 tbsp Soy sauce and ginger aromatics

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Ground Turkey, raw137.1 g

Rice, white, long-grain, cooked130.4 g

Spinach, raw88.9 g

Peanut butter, reduced sodium29.2 g

Honey (for glaze)8.9 g

Soy sauce and ginger aromatics0.6 tbsp

Instructions

In a medium bowl, combine the ground turkey with minced ginger, a splash of soy sauce, and a handful of finely chopped spinach. Form the mixture into small, bite-sized meatballs.

Prepare your bamboo steamer by lining it with large spinach leaves. Place the turkey parcels onto the spinach leaves, ensuring they have room to steam.

Steam over boiling water for 10-12 minutes until the turkey is cooked through, firm to the touch, and fragrant with ginger.

While the turkey steams, prepare the glaze by whisking together the peanut butter, honey, soy sauce, and a teaspoon of warm water until smooth and emulsified.

Fluff the warm white rice into a bowl. Arrange the steamed turkey parcels over the rice. Drizzle the ginger-soy-peanut glaze generously over the top. Garnish with remaining fresh spinach leaves and a dusting of sesame seeds for texture. Serve immediately while the steam is still rising.