Special thanks to Jenny Craig for their sponsorship of this post.
Over the past few weeks, I’ve had renewed enthusiasm for recipe testing… and I’ve eaten some REALLY incredible things as a result. I’ve also destroyed my kitchen multiple times, making the biggest of messes.
Why do we do that??
Thankfully, I’ve cleaned everything up by now. It’s Sunday night, and the perfect time to write to share it with all of you.
The secret to this dish? The toppings.
I’ll also argue that you could get a little creative on what you use, based upon what might be on your local farm stand or in your refrigerator. If you’ve never pickled vegetables, this is a super simple (and fast pickling) option that will bring a lot of flavor to your bowl. I used radish and carrot, and you could definitely use other items that you have on hand or even cut the veggies into ribbons instead of matchsticks. You choose!
Jenny Craig Recipe Creation: Turkey Banh Mi Bowl | No Thanks to Cake
For the Pickled Vegetables
- 1-2 medium radish cut into matchsticks (about ¼ cup)
- ½ carrot peeled and cut into matchsticks (about ¼ cup)
- 2 Tbsp. white vinegar
- 2 Tbsp. rice wine vinegar
- ¼ cup water
- ¼ tsp. kosher salt
- 1 ¼ truvia sweetener
For the Banh Mi Bowl
- 1 Jenny Craig Turkey Burger
- 1 ½ tsp. soy sauce, reduced sodium
- 1 pinch red pepper flakes, optional
- 1 squeeze lime juice
- 1 pinch truvia
- 1 cup frozen cauliflower rice
- cooking spray
- 1 scallion sliced
- ½ cup red cabbage shredded
- ½ cup spinach leaves shredded
- 4-5 slices cucumber
- 1 Tbsp. fresh cilantro, minced
- sliced jalapeno pepper
- 1 drizzle sriracha sauce
To Make the Pickled Vegetables
- Slice all your vegetables into matchsticks and place them in a small bowl.
- In a small saucepan, add the vinegars, water, salt, and sweetener bringing to a light simmer while stirring. Remove from the heat.
- Pour the liquid mixture over the vegetables. Cover and refrigerate for several hours.
To Make the Banh Mi Bowl
- Cook your turkey burger per the packaging instructions. Set aside the bun to the turkey burger as we will not use this for this recipe. You could use them to make croutons for a salad, or as italian bread to go with a Jenny Craig pasta entree.
- Cut your turkey burger into fourths, and place it in a small food processor. Pulse until burger is ground.
- In a skillet brought to medium heat and sprayed with cooking spray, add your cauliflower rice and heat until cooked through and slightly charred. Stir often, and cook for 3-5 minutes to achieve the appropriate level of doneness or per packaging instructions. Remove from heat to a small bowl. Stir in sliced scallions.
- In a small bowl, whisk together the lime juice, soy sauce, pepper flakes, and soy sauce.
- Add your turkey burger crumbles to the skillet, and add the lime-soy sauce mixture. Stirring to coat the meat. Remove from heat and to another small bowl.
- Begin to assemble your meal in a medium bowl, adding the spinach, red cabbage, and cauliflower rice to the bottom to create a base. Then top with the meat mixture, pickled vegetables, and cucumber slices.
- Add garnishes, as you see fit: minced cilantro, jalapeno slices, and sriracha sauce.
- Serve and enjoy!!
Click here to see a full listing of my Jenny Craig Recipe Creations!
Disclaimer: This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.