Breakfast · Filipino · 10 min
Champorado with Tuyo and Toasted Almonds
- Calories
- 488
- Protein
- 28g
- Carbs
- 57g
- Fat
- 18g
Ingredients
- 65 g rolled oats
- 12 g unsweetened cocoa powder
- 5 g coconut sugar
- 300 ml water
- 0.125 tsp salt
- 87.7 g ground turkey
- 0.6 tsp canola oil
- 1 tsp soy sauce
- 3 g sliced almonds
Method
- 01In a small saucepan, bring 300 ml of water to a gentle simmer over medium heat. Add the cocoa powder and whisk continuously until completely dissolved.
- 02Add the rolled oats to the cocoa liquid. Reduce heat to medium-low and simmer for 5-7 minutes, stirring frequently, until the oats soften and thicken into a creamy chocolate porridge.
- 03Stir in the coconut sugar and a pinch of salt until dissolved. Remove saucepan from heat and cover to keep warm.
- 04Heat the canola oil in a skillet over medium-high heat. Add the ground turkey, breaking it into small bits with a spatula.
- 05Cook ground turkey for 5-6 minutes until no pink remains, well browned, and the internal temperature reaches 165°F (74°C) measured with a meat thermometer.
- 06Drizzle the soy sauce over the turkey during the final minute of cooking to caramelize the edges.
- 07Spoon the chocolate champorado into a serving bowl, top with the savory caramelized ground turkey, and sprinkle with toasted sliced almonds.
Cook it with the whole plan around it
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