Kona Turkey Bowl
Loaded with veggies and grains, this Kona Turkey Bowl is a colorful, flavorful grab-and-go lunch perfect for any occasion.
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Cooking tools:
- Grill
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Colander
- Measuring cup
- Measuring spoon
- Tongs
- Pot
- Saucepan
- Skillet
- Refrigerator
- Plate
Ingredients
- ½ cup(s) Soy sauce
- ¼ cup(s) Vegetable oil
- 2 tbsp. Sesame oil
- ¼ cup(s) Honey
- ¼ cup(s) Mirin
- 2 tbsp. Lemon juice
- ¼ cup(s) Ginger, peeled and grated
- 1 tbsp. Garlic, grated
- 2 tsp. Salt
- ½ tsp. White pepper
- 1 cup(s) Wakame seaweed, dry
- 2 cup(s) Water
- 4 bunch(es) Lacinato kale, destemmed, torn, washed
- 1 tbsp. Sesame oil
- 2 tbsp. Soy sauce
- 1 tbsp. Ginger, grated
- 1 tsp. Salt
- 4 cup(s) Forbidden black rice, cooked
- 4 cup(s) Quinoa, cooked
- 2 ea. Avocado, sliced
- 1 cup(s) Pickled ginger
- 2 cup(s) Macadamia nuts, toasted, crushed
- 8 ea. Pineapple slices, ½ inch, grilled
- ¼ cup(s) Togarashi spice
- 8 ea. Lemon wedges
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