Herb-Infused Turkey & Vegetable Stir-fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A balanced, protein-packed stir-fry with lean ground turkey and colorful vegetables, using coconut aminos to stabilize energy and prevent dizziness during Whole30. This Asian-inspired Whole30 recipe (whole30-compliant), ready in about 27 minutes, pairs ground turkey, bell peppers, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 225 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Asian cuisine 225 cal/serving
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Ingredients

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Instructions

  1. Step 1: Finely chop 1 cup bell peppers and cut 1.5 cups broccoli into small florets, then mince 2 garlic cloves.
  2. Step 2: Heat 2 tbsp avocado oil in a wok over medium-high heat until lightly smoking, then add ground turkey and break into crumbles with a spatula.
  3. Step 3: Cook turkey for 6-7 minutes until browned and cooked through, stirring frequently to prevent sticking.
  4. Step 4: Add bell peppers and broccoli to the wok, stirring constantly for 4 minutes until vegetables are crisp-tender and bright green.
  5. Step 5: Stir in 3 tbsp coconut aminos and cook for 1 minute until sauce begins to bubble and thicken, coating the vegetables.
  6. Step 6: Remove from heat, squeeze juice from 1 lime over the stir-fry, and sprinkle with 2 tbsp chopped fresh basil. Serve immediately while hot.

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