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Teriyaki Turkey Bowl with Mixed Veggies and Sweet Plantain Rounds


  • tbsp canola oil
  • 1 ground turkey
  • 1 onion powder
  • 2 garlic cloves. minced or pressed
  • fresh broccoli florets
  • carrots. thinly sliced
  • ¾ teriyaki sauce
  • chopped green onions (for garnish)
  • Jasmine rice
  • 1 TIO JORGE® Pineapple Tidbits
  • 12 Pure & Simple® Ripe Plantain rounds


  • In a large skillet over medium-high heat add ½ tbsp. of canola oil. When the oil is shimmering add the ground turkey, onion powder and garlic.
  • Cook until the meat is no longer pink.
  • Add the carrots, broccoli and TIO JORGE plantain tidbits; stir well.
  • Pour teriyaki sauce over cooked meat mixture and stir. Simmer for 8 minutes.
  • While it is simmering heat a medium sized pan over medium high heat.
  • Once the oil is hot add in the plantains.
  • Cook for 3 minutes and then flip the plantain pieces over.
  • Cook for another 3 minutes and remove from the pan. Place on a paper towel lined plate to absorb any excess oil.
  • To serve place the jasmine rice in a bowl and top with ground turkey mixture. Add 3 plantain rounds per bowl and garnish with green onions.

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