I know turkey isn’t usually the meat you think of when you think Asian food, but can I tell you this Vietnamese Turkey + Miso Eggplant Bowl is going to have you reconsidering.
Whilst turkey is the hero at Christmas time, it is often the forgotten for the next 12 months. It has a slightly stronger flavour than chicken but much more subtle than lamb or beef, allowing the flavours of this dish to really shine.
And we all know how I love my food to provide that little extra something. Well this Vietnamese Turkey + Miso Eggplant Bowl will help lift your mood and also make those hormones happy!
Turkey is one of the best sources of the essential amino acid Tryptophan. Our body needs this to make the neurotransmitter Serotonin our happy hormone. Now Serotonin doesn’t only make us feel a little happier, it can alter our perception of pain. The lower our serotonin, the lower our pain threshold.
Pain is something I see a lot with both my gut and hormone patients. Being able to increase your intake of Tryptophan – along with a few other key requirements – goes a long way to helping decrease those feelings of pain.
The other nutrient I love that turkey brings to the table is Vitamin B6. And this is also necessary for the formation of neurotransmitters – serotonin, dopamine + GABA. Don’t you just love that turkey comes with both of these! Nature really is so clever.
Due to it’s influence on those neurotransmitters Vitamin B6 is also amazing to treat PMS symptoms of irritability and depression.
Think of this Vietnamese Turkey + Miso Eggplant Bowl as a bowl of happiness for your taste buds, your hormones and your mood!
What Do I Need?
- 500g of Turkey Mince
- 1 tablespoon of Garlic Infused Olive Oil
- 2 teaspoons of Ginger, grated or 1 teaspoon of ground Ginger
- 1 Birds Eye Chilli, finely chopped
- 1/4 cup of Tamari
- 3 rounds of Frozen Spinach (see note)
- 4 cups of Kale
- 1 1/3 cups of Basmati Rice, cooked
- 2 tablespoons Sesame Seeds
- Salt + Pepper
- 2 Eggplants, large sliced longways into four
- 2 tablespoons of Sesame Oil
- 3 tablespoons White Miso Paste
- 2 tablespoons Honey or Maple Syrup
- 1 tablespoon of Tamari
- 1 teaspoon of Apple Cider Vinegar
Let’s Do This!
- Preheat oven to 200°C.
- Mix together the miso, vinegar, tamari, 1 tablespoon of the sesame oil and the honey/maple syrup.
- Lightly score the cut surface of the eggplant in a cross pattern, then drizzle with remaining sesame oil and roast for 20 minutes until softened.
- Whilst the eggplant is roasting cook the turkey.
- Heat the garlic oil in a large pan over med-high heat. Add in the ginger and chili and cook for 1 mind.
- Add the turkey mince and cook for 2 minutes, breaking up the meat with a wooden spoon.
- Add the tarmari and the frozen spinach. Stir, then leave it to cook. Stir occasionally to help break down the spinach until the turkey is cooked and the spinach as completely defrosted and combined with the turkey.
- Remove from oven and coat the roasted eggplant with a layer of the miso glaze. Pop back in the oven for 6-8 minutes until the miso is toasted.
- During the last 6-8 minutes of the eggplant cooking, pan-fry the kale over high heat in coconut oil
- Place 1/4 each of the turkey mince, rice, kale and sliced eggplant into 4 separate bowls and sprinkle with sesame seeds.
Note: the rounds of frozen spinach can be found in bags in most supermarkets, if you can’t find these use 1/2 of a block of spinach.
This recipe is gluten, nut, diary + lactose free