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This recipe is full of flavor, paleo, and just enough substance for a nice dinner bowl. Were I you, I’d make sure to check out the recipe this one is based off of – I completely forgot two ingredients that would have completely changed the flavor profile of this dish. It’s great as presented here – and would have been great-but-different had I remembered the Tabasco and vinegar.

Gluten-free, paleo, Whole30

 

Charred Chili Brussels Turkey Bowl

Adapted from Charred Cauliflower w/Garlics, Tabasco Vinegar from Lady & Pups

1 lb. brussels sprouts
1 lb. ground turkey
5 cloves garlic
4 Tbsp. fish sauce
Red chili flakes
1/4 c. avocado or other oil
White pepper
Kosher salt
2 Tbsp. onion powder
2 Tbsp. garlic powder

First, set your garlic up. Peel and smash the cloves – brine in 2 Tbsp. fish sauce for 20 – 30 minutes.

While your garlic is brining, halve the brussels and scatter onto a sheet pan. Set broiler to High.

When the garlic has brined, transfer the garlic (set the fish sauce aside) to a small pot with the oil and a few pinches red pepper flakes. Let fry over med-low heat until the garlic is golden brown and soft. Remove the garlic to its own little bowl. Add the reserved fish sauce + a couple sprinkles white pepper to the oil and pour over the brussels.

Broil 5 – 6 minutes or until charred in spots; flip and repeat. Sprinkle with Kosher salt.

While the brussels are working, add the turkey + a little oil to a large skillet set over medium-high heat. Add a couple pinches red pepper flakes, a dusting of white pepper, the onion powder, garlic powder and a pinch or two of Kosher salt. Sauté until cooked through, stirring and breaking up as you go. Add 2 Tbsp. fish sauce, stir to combine, and let cook another minute or two.

Toss in the brussels and reserved brined garlic.

Serves 2 for dinner