Servings: 3 servings
Prep time: 7 minutes
Cook time: 10 minutes
Total time: 17 minutes
Ingredients
- ¼ pound Ground turkey
- 1 cup Broccoli florets
- 1 cup Mushrooms
- 2 ounce Avocado – chopped
- Salt and pepper
- 1 tbsp Coconut aminos
- 1 tsp Garlic powder
- 1 oz Cooked brown rice (optional)
Instructions
- Break the broccoli into florets and slice the mushrooms into thin strips.
- In a nonstick skillet over medium heat, cook broccoli and mushrooms for about 5 minutes or until tender. Remove from heat and set aside.
- In the same skillet, fry the ground turkey until cooked thoroughly.
- Stir in the vegetables and cooked rice (optional) in the skillet with the Aminos and spices. Mix well.
- Add the avocado in small cubes to the skillet. Stir gently for about 30 seconds.
- Serve hot.
Nutrition Facts
Calories: 327kcal
Carbohydrates: 19.7g
Fat: 14.5g
Saturated Fat: 2.8g
Trans Fat: 0g
Polyunsaturated Fat: 1.8g
Monounsaturated Fat: 8g
Cholesterol: 55mg
Sodium: 1244mg
Potassium: 482.1mg
Sugar: 5g
Fiber: 9.7g
Protein: 32g
Vitamin A: 115IU
Vitamin C: 11.2mg
Calcium: 11mg
Iron: 3.2mg
Net Carbohydrates: 10g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Turkey and Veggie Stir Fry
If you have leftovers that you will consume within 48 hours, cover them and store them in the refrigerator; there is no need to freeze them. If you plan to freeze a stir fry mixture, get it in the freezer as soon as possible, so the vegetables stay nice and fresh when frozen.
