I was first introduced to ratatouille when I worked in the on campus dining hall in college. The chef had it on the regular menu rotation, and let’s just say I was not impressed. Batch cooking for hundreds of kids over 30 years ago when fresh produce availability and even kitchen tech wasn’t what it is today. What resulted was a soupy, mushy, tomato dominate vegetable stew.

Fast forward to modern times (ha!), and I now realize it’s not that I didn’t like ratatouille. I just really didn’t like college dining hall ratatouille!

I tested and developed my easy recipe for ratatouille a half a dozen times. It produces tender yet firm vegetables that stand up on their own, not melt into mush. Plenty of taste beyond just ‘tomato’ thanks to browning the vegetables in steps to layer in flavor. And we are able to cut down on olive oil to keep calories in check, without reducing the richness that comes with great ratatouille.

Why you’ll love this easy ratatouille recipe

• Packed with vegetables, keeping the calories reduced while increasing fiber to 5 grams per serving!
• Easy prep and simple cooking process. It’s made entirely on the stovetop in about 45 minutes, with no bake time or fancy slicing of vegetables as depicted in the popular Disney movie 😉 Ours is a traditional and rustic French stew.
• Tender, flavorful, evenly cooked vegetables without an overly oily or watery sauce.
• Versatile as a main dish or side. I have served this alongside chicken for an easy side, or on top of creamy polenta for a vegetarian meal. I’ve also stirred in a pound of lean ground beef to make a hearty protein veggie stew.

Ingredients Needed

• 2 small Japanese eggplants, which have a thin, tender skin, fewer noticeable seeds and a slender shape which makes it easy to cut into evenly sized pieces. You can substitute regular globe eggplant, but choose a smaller, firm one and consider cutting out larger clusters of seeds.
• 1 medium zucchini, ends cut off and cut lengthwise in planks, with the seeds gently scooped out. Removing the soft, seedy center of larger zucchini reduces excess moisture and helps the pieces brown and hold their shape instead of turning mushy.
• 1 medium-large yellow onion, halved and sliced into thin half moons.
• 2 red bell peppers, stemmed, seeded and cut into ½ inch pieces.
• 8 garlic cloves, sliced very thin.
• 1.5 teaspoons Dried oregano and ¾ teaspoon ground cumin to intensify and enhance the veggie flavors.
• 14.5 ounce can diced tomatoes, with the juices. May used reduced sodium/no salt added or regular diced tomatoes. Just adjust added salt as needed.
• Extra virgin olive oil, kosher salt and fresh cracked black pepper for cooking and seasoning the stew.
• Fresh chopped parsley and shaved parmesan cheese for stirring in and garnishing.

How to make Ratatouille on the stovetop

1. Step 1: Trim the ends of the eggplant, then use a vegetable peeler to remove alternating strips of skin lengthwise, leaving some skin intact. Cut into 1.5 inch cubes and toss with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Let sit for 15–20 minutes, then drain water and blot with paper towels to remove excess moisture.

2. Step 2: While the eggplant rests, prep the rest of the vegetables. Trim the zucchini ends and slice lengthwise into planks and gently scoop out the seedy middle with a spoon. Cut the planks into ½ inch cubes. Peel the onion, cut in half from root to stem, then slice thinly into half-moons. Trim the tops and bottoms of the red bell peppers, remove the seeds and membranes, then cut into ½ inch cubes.

3. Step 3: Once the eggplant is drained, toss it with 2 tablespoons olive oil.

4. Step 4: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Add the eggplant in an even layer and cook undisturbed until browned and the pieces release easily from the pan, 3–4 minutes. Turn and continue cooking uncovered for another 2–3 minutes, until browned but still slightly firm. Transfer to a bowl.

5. Step 5: If needed, add a bit more olive oil to the Dutch oven, about 1 teaspoon, and heat over medium-high until shimmering. Add the zucchini in an even layer and cook undisturbed until well browned, about 4 minutes. Stir and cook until just tender, 1–2 minutes. Transfer to the bowl with the eggplant.

6. Step 6: Add remaining 1 teaspoon olive oil to the pot if needed. Add the onion and cook over medium-high heat, stirring occasionally, until golden and beginning to soften, about 3–5 minutes. Add the bell peppers, about 1 teaspoon kosher salt and ½ teaspoon black pepper. Cover and cook, stirring once or twice, until the peppers soften, about 3–5 minutes.

7. Step 7: Add the garlic, cumin and oregano. Cook, stirring constantly, until fragrant, about 30 seconds.

8. Step 8: Add the diced tomatoes and their juices. Cover and simmer for 5–7 minutes, reducing the heat as needed, until the vegetables soften and the flavors come together. Reduce the heat to low and gently fold in the browned eggplant and zucchini. Cook uncovered for 1–2 minutes, just until heated through. Avoid excessive stirring to help the vegetables maintain their shape.

To finish the eggplant ratatouille, stir in the fresh parsley and season with additional salt and pepper to taste. Transfer to a serving platter or shallow bowl and garnish with shaved parmesan cheese.

Tips for the best eggplant ratatouille

Avoid Oily Eggplant

• Eggplant has a porous, sponge-like structure that readily absorbs oil, especially during the first few minutes of cooking. This can make it tempting to add more oil when the pan starts looking dry, but doing so can leave you with greasy, overly soft eggplant.
• For the best results, toss the eggplant with the measured amount of olive oil before adding it to a properly preheated skillet. This helps distribute the oil evenly rather than having the eggplant immediately soak up oil from the bottom of the pan. Spread it in an even layer and let it cook undisturbed for a few minutes before turning. As the eggplant browns and softens, it should release more easily from the pan.
• Avoid adding more oil every time the skillet looks dry. A little initial sticking can be normal, but if the eggplant is scorching rather than browning, reduce the heat slightly.

How to Prevent Mushy or Watery Ratatouille

• Ratatouille contains several vegetables with high water content, and cooking them all together for too long can result in a watery sauce and vegetables that lose their shape.
• Salting the eggplant beforehand helps draw out excess moisture, which you can drain away before cooking. And removing the small zucchini seeds also prevents them from becoming a mushy mess.
• Cooking the vegetables in stages also helps preserve their individual textures.

How to Know When Ratatouille Is Done

The best ratatouille has tender vegetables that still retain some of their individual texture, rather than everything cooking down into a uniform stew. A good doneness cue is to gently drag a spoon across the bottom of the skillet. The sauce should briefly separate before flowing back together, rather than immediately filling the space with thin, watery liquid.

• Eggplant should be creamy and tender.
• Zucchini and peppers should retain some structure.
• Tomatoes should form a rich, flavorful sauce.

Serving, storage and reheating instructions

What to Serve with Ratatouille

• Serve on top of creamy polenta, crusty bread, rice or your favorite pasta for a vegetarian meal.
• Serve alongside chicken, fish or another protein, or stir in ground beef or turkey for a high protein, high fiber meal in one.

storage and Reheating Instructions

• Eggplant ratatouille can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stove top on a low simmer, or in a microwave safe dish for 60-90 seconds on high heat.
• This vegetable stew freezes surprisingly well! Portion out into single serve cubes like these ones from Souper Cubes (my favorite brand), or store in a freezer safe container. When ready to enjoy, simply thaw overnight in the refrigerator, or in a cool water bath.

Frequently Asked Questions

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More Veggie Loaded Recipes

• Balsamic Glazed Brussel Sprouts
• Oven Baked Honeynut Squash
• Green Beans & Beets
• Bacon Wrapped Asparagus

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Easy Stovetop Ratatouille

Easy and simplified stovetop French ratatouille is a flavorful, vegetable-packed dish with tender eggplant, zucchini, peppers, and tomatoes simmered with olive oil and fresh herbs. A delicious vegetarian main or versatile side dish that's ready in under an hour.

Course Side Dish

Cuisine French

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 176kcal

Author Andrea Howe

Cost $10

Equipment

• 1 Large Dutch Oven

Ingredients

• 1 Medium zucchini about 12 ounces
• 2 Japanese eggplants about 8 ounces each, partially peeled and cut into 1¼-inch cubes
• 3.5 tablespoons Extra virgin olive oil divided
• 2 teaspoons Kosher salt divided
• 1.25 teaspoon Black pepper divided
• 1 Yellow onion halved and thinly sliced
• 2 Red bell peppers stemmed, seeded and cut into ½-inch pieces
• 8 Garlic cloves thinly sliced
• 1½ teaspoons Dried oregano
• ¾ teaspoon Ground cumin
• 1 14½-ounce can diced tomatoes, with juices
• ¼ cup Flat-leaf parsley roughly chopped
• 1 ounce Parmesan cheese

Instructions

• Trim the ends of the eggplant, then use a vegetable peeler to remove alternating strips of skin lengthwise, leaving some skin intact to help the eggplant hold its shape during cooking. Cut into 1.5 inch cubes.
  2 Japanese eggplants
• Toss the eggplant with ½ teaspoon kosher salt and ¼ teaspoon black pepper and let sit for 15–20 minutes. When done, drain water and blot thoroughly with paper towels to remove excess moisture.
• While the eggplant rests, prep the rest of the vegetables. Trim the zucchini ends and slice lengthwise into planks and gently scoop out the seedy middle with a spoon. Cut the planks into ½-inch cubes.
  1 Medium zucchini
• Peel the onion, then cut it in half from root to stem, then place each half cut-side down and slice thinly into half-moons. Trim the tops and bottoms of the red bell peppers, remove the seeds and membranes, then cut into ½-inch cubes.
• When the eggplant is done resting, toss with 2 tablespoons olive oil. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat until shimmering. Add the eggplant in an even layer and cook undisturbed until browned and the pieces release easily from the pan, 3–4 minutes. Turn and continue cooking uncovered for another 2–3 minutes, until browned but still slightly firm. Transfer to a bowl.
  2 teaspoons Kosher salt, 1.25 teaspoon Black pepper, 3.5 tablespoons Extra virgin olive oil
• If needed, add a bit more olive oil to the Dutch oven, about 1 teaspoon, and heat over medium-high until shimmering. Add the zucchini in an even layer and cook undisturbed until well browned, about 4 minutes. Stir and cook until just tender, 1–2 minutes. Transfer to the bowl with the eggplant.
• Add the remaining 1 teaspoon olive oil to the Dutch oven if needed. Add the onion and cook over medium-high heat, stirring occasionally, until golden and beginning to soften, about 3–5 minutes. Add the bell peppers, about 1 teaspoon kosher salt and ½ teaspoon black pepper. Cover and cook, stirring once or twice, until the peppers soften, about 3–5 minutes.
  1 Yellow onion, 2 Red bell peppers
• Add the garlic, cumin and oregano. Cook, stirring constantly, until fragrant, about 30 seconds.
  8 Garlic cloves, 1½ teaspoons Dried oregano, ¾ teaspoon Ground cumin
• Add the diced tomatoes and their juices. Cover and simmer for 5–7 minutes, reducing the heat as needed, until the vegetables soften and the flavors come together.
  1 14½-ounce can diced tomatoes, with juices
• Reduce the heat to low and gently fold in the browned eggplant and zucchini. Cook uncovered for 1–2 minutes, just until heated through. Avoid excessive stirring to help the vegetables maintain their shape.
• Stir in the fresh parsley and season with additional salt and pepper to taste. Transfer to a serving platter or shallow bowl and garnish with shaved parmesan cheese. Serve on its own or over creamy polenta.
  ¼ cup Flat-leaf parsley

Notes

Leftovers can be stored in the fridge for up to 5 days, or frozen in an airtight freezer safe container for up to 3 months.

To reheat, place in a microwave safe dish and reheat on high for 60-90 seconds, or if frozen, allow to thaw overnight, or place in a ziploc bag and allow to thaw in a cool water bath for 2-3 hours. 

Nutrition

Serving: 1cup | Calories: 176kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 1048mg | Potassium: 560mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1711IU | Vitamin C: 71mg | Calcium: 147mg | Iron: 2mg

The post Easy Stovetop Ratatouille Recipe appeared first on Howe We Live.

One pan meals are a staple recipe around here, most made with affordable, nutritious and simple ingredients. This one is no different.

The flavorful sauce packs a subtle punch, and the simple tips and recommendations, from choosing the best tasting turkey to prepping the ingredients, makes this one of my favorite recipes. I know you will love this for weekly meal prep or a quick weeknight dinner.

Why you’ll Love these Asian Bowls

• High in protein and fiber: Each serving has over 30 grams of protein and 3-6 grams of fiber depending on what type of rice you use as your base.
• Ready in about 30 minutes: From start to finish including prep, this is a really quick meal. Gathering the ingredients will likely be the longest step here!
• Savory rather than overly sweet: Fresh lime juice, soy sauce, coconut aminos and chili garlic sauce create a bright, savory sauce with just a touch of honey. And it’s a light and well balanced sauce, rather than overly thick and sticky.
• Plenty of vegetables built in: Carrots and edamame cook right in the same skillet with the turkey, so there’s no need to prepare a separate vegetable side.
• Great for meal prep: The turkey mixture stores and reheats well and can be repurposed for lettuce wraps, grain bowls or even fried rice.

Ingredients Needed

For the quick homemade lime chili sauce.

• 1 ½ tablespoons each low-sodium soy sauce and coconut aminos. Using both gives the sauce a better balance between savory and sweet. Low-sodium soy sauce provides the salty, savory backbone, while coconut aminos bring a milder sweetness. If you don’t have both though, just use whichever one you have and reduce to 2 tablespoons.
• 2 ½ tablespoons fresh lime juice (from about 2 small-medium limes). The lime juice base helps keep the sauce bright and light instead of a heavier rich brown sauce.
• 1 ½ to 3 teaspoons honey (start with 1 ½ teaspoon, add more to taste).
• 1 ½ teaspoon chili garlic sauce (such as Huy Fong brand). Because chili garlic sauce retains visible pepper flakes and seeds, it delivers a bolder garlic punch with a balanced, warming heat that doesn’t bite or coat the mouth.
• 1 ½ teaspoon toasted sesame oil. This provides a nice warm nutty flavor. You may sub regular sesame oil if you don’t have toasted, but it will be a much milder flavor.

Ground Turkey Bowl Ingredients

• 1 teaspoon canola oil or olive oil to sauté the turkey.
• 1 pound 93/7 or 90/10 lean ground turkey. I much prefer finely ground turkey with an irregular, minced texture, often sold in blocks, rather than the kind formed into long, uniform strands that look like ribbons, which are sold in a tray. The finely ground style stays more tender, breaks into smaller crumbles with no rubbery texture and there’s more surface area for the sauce to cling to.
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon fresh ginger, grated (about a 1-inch piece). A great tip for grating is to freeze the knob of ginger for at least 30 minutes before using, and grate it frozen, peel and all. It adds all the ginger flavor without the hassle of peeling and the resulting fibrous strands.
• 1 cup shredded carrots (about 2 medium carrots). I much prefer freshly grated carrots done on a boxed grater versus buying the packaged matchstick shredded carrots. I tested it using both types of carrots, and the grated carrots cooked up much more uniform and even than the pre-shredded packaged kind. The packaged carrots did not through well enough in the time it took for the turkey and edamame to heat through.
• 1 cup frozen shelled edamame, thawed. Either leave out on the counter for an hour before cooking, or place in a strainer and run under water to help give it a quick thaw.
• 3 green onions, thinly sliced (green parts only for topping, whites for cooking).
• ¼ teaspoon kosher salt (or a heaping ⅛ teaspoon table salt), plus more to taste
• 2 cups cooked white or brown rice (about 1 cup uncooked), for serving.

First Make the Chili Lime Sauce

In a small bowl, whisk together the soy sauce, coconut aminos, lime juice, honey, chili garlic sauce, and sesame oil. Set aside.

Cook the Ground Turkey

Heat the oil in a large skillet (12-inch works best) over medium-high heat. Let the pan get fully hot before adding the turkey, about 1 to 2 minutes. This is key to the meat browning versus steaming. Add the ground turkey just as it comes out of the package in a brick-like shape. Season with kosher salt and let it cook mostly undisturbed for the first 3 minutes so it gets a little color. Use a wooden spoon to break the turkey into small crumbles and stir occasionally for another 3 to 4 minutes until no pink remains. The turkey should look lightly golden in spots.

Add Garlic and Ginger & drain if Needed

Add the garlic and grated ginger directly to the turkey. Stir constantly for about 1 minute, until fragrant. If there’s any visible liquid pooled in the pan from the turkey, carefully tip the pan and blot it out with a paper towel. This small step is the key to getting the sauce to actually cling to the meat rather than pool at the bottom of the pan.

Add Veggies

Add the shredded carrots, green onions (white parts only) and edamame to the skillet. Stir everything together and cook for 2 minutes, just long enough to warm the edamame through and soften the carrots slightly while still keeping a little texture.

Add Sauce & Finish

Pour the sauce over the turkey and vegetable mixture. Stir well to coat everything evenly, then let it cook for 1 to 2 minutes without stirring so the sauce can reduce and cling. Taste and add more salt, honey, or chili garlic sauce as needed.

Serve over cooked jasmine rice or brown rice and top with the green parts of the sliced green onions, a sprinkle of sesame seeds, and a lime wedge on the side. For a low carb option, serve in lettuce wraps.

Important Recipe Tips

• Use the right kind of ground turkey. As noted above, the kind that looks like long ribbons and sold in Styrofoam trays can often take on a rubbery texture when cooked. To avoid this you have to immediately break apart the meat as soon as it heats the pan and be very careful to not overcook it. It also tends to break into larger crumbles, so the sauce doesn’t stick as well.
• Blot out excess cooking liquid. It seems like an unnecessary step but it makes a big difference in preventing the yummy chili lime sauce from getting watered down! I tend to just use my hands when holding the paper towel, but if you’re nervous, hold the paper towel with a pair of tongs and blot out that excess cooking liquid.
• Shred carrots yourself, on a box grater. I am a big proponent of shortcuts and using packaged, prepared proteins and produce to help make healthy eating quicker and more convenient. But because we want to be really careful of not overcooking the ground turkey, plus the edamame only needs to be reheated, we need the carrots to cook up quickly and evenly. Using the matchstick kind results in really crunchy, undercooked carrots and overcooked edamame.

recipe Substiutions or Swaps

Soy sauce – use all coconut aminos (double the amount to 2 tablespoons) for a soy-free, gluten-free option with a slightly sweeter, milder flavor

Coconut aminos – use all low-sodium soy sauce (2 tablespoons total) if coconut aminos are unavailable. The dish will be slightly saltier

Ground turkey – 93% lean ground chicken works as a 1:1 swap. Ground beef or pork will add more fat and change the nutrition profile

Fresh ginger – ¼ teaspoon ground ginger in a pinch, though the flavor is less bright and fresh

Chili garlic sauce – sriracha in equal amounts, or a pinch of red pepper flakes added with the garlic

Honey – pure maple syrup in equal amounts. Avoid agave here as it’s thinner and won’t balance the sauce the same way

Fresh lime juice – rice vinegar works as a substitute in equal amounts; start with 1 tablespoon and taste before adding more

Peanut sauce version – whisk 2 tablespoons natural peanut butter into the sauce along with a splash of warm water to thin it. Skip the chili garlic sauce and use a pinch of red pepper flakes instead for a Thai-inspired twist

Teriyaki style – swap the lime juice and chili garlic sauce for 1 tablespoon rice vinegar and 1 tablespoon hoisin sauce. Add an extra teaspoon of honey for a sweeter, more classic flavor profile

Storage & Reheating Instructions

Storing the ground turkey rice bowls

For best results, store the turkey and vegetable mixture separately from the rice in airtight containers in the refrigerator for up to 4 days. If storing in meal prep containers, spoon ground turkey mixture next to the rice instead of on top to avoid the rice getting mushy.

Reheating/Warming

Reheat the turkey mixture in a skillet over medium heat with a splash of water or low-sodium broth to loosen the sauce, about 2 to 3 minutes. Alternatively, microwave in a covered, microwave-safe container for 1 to 2 minutes, stirring halfway through. Reheat the rice separately with a damp paper towel placed over the bowl to add moisture.

Freeze/Thaw

The turkey and vegetable mixture freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe bag or container. Lay freezer bags flat to save space. Thaw overnight in the refrigerator and reheat as directed above. The edamame may be slightly softer after freezing but still tastes great. Do not freeze the assembled bowls with rice, as the texture of the rice becomes gummy after thawing.

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Did you make this recipe?

If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.

Rate the recipe →

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Asian Ground Turkey Rice Bowl

This Asian Ground Turkey Rice Bowl makes an easy, flavorful weeknight dinner in about 30 minutes. Tender ground turkey gets coated in a savory, zesty sauce for a satisfying meal with 35 grams of protein and 6 grams of fiber per serving.

Course Dinner

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 233kcal

Author Andrea Howe

Cost $10

Equipment

• Large 12" Skillet

Ingredients

SAUCE

• 1 ½ tablespoons low-sodium soy sauce
• 1 ½ tablespoons coconut aminos
• 2 ½ tablespoons fresh lime juice from 1 ½ large limes
• 1 ½ to 3 teaspoons honey start with 1 ½ teaspoon, add more to taste
• 1 ½ teaspoon chili garlic sauce such as Huy Fong brand
• 1 ½ teaspoon toasted sesame oil

BOWL

• 1 teaspoon neutral oil canola or olive oil work best
• 1 pound 93/7 lean ground turkey or use 90/10
• 3 cloves garlic minced (about 1 tablespoon)
• 1 teaspoon fresh ginger grated (about a 1-inch piece)
• 1 cup shredded carrots about 2 medium carrots, or use a packaged matchstick carrot bag
• 1 cup frozen shelled edamame thawed
• 3 green onions thinly sliced (green parts only for topping, whites for cooking)
• ¼ teaspoon kosher salt or a heaping ⅛ teaspoon table salt, plus more to taste

Instructions

• In a small bowl, start by making the sauce. Whisk together the soy sauce, coconut aminos, lime juice, honey, chili garlic sauce, and sesame oil. Set aside.
  1 ½ tablespoons low-sodium soy sauce, 1 ½ tablespoons coconut aminos, 2 ½ tablespoons fresh lime juice, 1 ½ to 3 teaspoons honey, 1 ½ teaspoon chili garlic sauce, 1 ½ teaspoon toasted sesame oil
Making the sauce ahead takes about 1 minute and makes a big difference compared to adding everything directly to the pan, because it lets you taste and adjust before it hits the heat.
• Thaw the edamame by running it under cool-warm water in a colander for about 2 minutes, then set it aside. It doesn't need to be hot, just not frozen solid.
  1 cup frozen shelled edamame
• Heat the canola or olive oil in a large skillet (12-inch works best) over medium-high heat. Let the pan get fully hot before adding the turkey, about 1 to 2 minutes.
  1 teaspoon neutral oil
You'll know your pan is hot enough when a drop of water flicked into the pan sizzles immediately. This is important when cooking ground turkey because a hot pan is what gives the turkey a little browning and keeps it from steaming and turning gray.
• Add the ground turkey just as it comes out of the package in a brick-like shape. Season with kosher salt, and let it cook mostly undisturbed for the first 3 minutes so it gets a little color. Use a wooden spoon or spatula to break the turkey into small crumbles and stir occasionally for another 3 to 4 minutes until no pink remains. The turkey should look lightly golden in spots.
  1 pound 93/7 lean ground turkey, ¼ teaspoon kosher salt
• Add the garlic and grated ginger directly to the turkey. Stir constantly for about 1 minute, until fragrant. The garlic will cook very quickly here, so don’t walk away.
  3 cloves garlic, 1 teaspoon fresh ginger
• If there's any visible liquid pooled in the pan from the turkey, carefully tip the pan and blot it out with a paper towel held in tongs. This small step is the key to getting the sauce to actually cling to the meat rather than pool at the bottom of the bowl.
• Add the whites of the green onions, shredded carrots and edamame to the skillet. Stir everything together and cook for 2 minutes, just long enough to warm the edamame through and soften the carrots slightly while still keeping a little texture.
  1 cup shredded carrots, 3 green onions
• Pour the sauce over the turkey and vegetable mixture. Stir well to coat everything evenly, then let it cook for 1 to 2 minutes without stirring so the sauce can reduce and cling. Taste and add more salt, honey, or chili garlic sauce as needed.
• Remove from heat. Serve over brown rice and top with the green parts of the sliced green onions, a sprinkle of sesame seeds if using, and a lime wedge on the side.

Notes

Serve ground turkey and veggies over brown rice for added fiber and a bit of protein. 

The turkey and vegetable mixture freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe bag or container. Lay freezer bags flat to save space. Thaw overnight in the refrigerator and reheat as directed above. The edamame may be slightly softer after freezing but still tastes great. Do not freeze the assembled bowls with rice, as the texture of the rice becomes gummy after thawing.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 14g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 62mg | Sodium: 662mg | Potassium: 662mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5464IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

The post Ground Turkey Rice Bowl with Chili Lime Sauce appeared first on Howe We Live.

This is a great meal to prepare for yourself or family when you feel like something special but don’t have a lot of time or energy left after a long day.

All the ingredients are easy to source and keep stocked, and the recipe makes enough for 4 salmon filets. Easy to scale up if feeding a larger group, or make as is to meal prep for a delicious week of lunches or dinners.

Key Points for This Recipe

• Short list of easy to source ingredients, including white miso paste which can safely be stored in the fridge for up to a year!
• Only 2 steps and 7-9 minutes of active cook time to create an impressive dish that works with other quick sides. Think microwavable rice, bagged salad, pre-cooked edamame.
• Foolproof cooking method for salmon, even for those scared of cooking fish. I’ve shared A TON of salmon recipes on my site, all with different techniques, and air fried salmon is my absolute favorite way to cook this fish. It’s quick, easy and the salmon comes out tender and juicy every time. Don’t worry, I’ll walk you through it!

Ingredients for Honey Miso Glazed Salmon

• 4 four ounce salmon filets of equal thickness. They don’t have to all be exactly the same size, but the closer the better. If one is slightly thicker or thinner, just know you may need to pull the thinner one first, or extend cook time on the thicker piece.
• White Miso Paste – This recipe was taste-tested using the new Trader Joe’s white miso paste which definitely has a more mild, slightly diluted flavor than more authentic Asian brands. If using Trader Joe’s brand, you will need 1 tablespoon, but if using a more traditional brand like Cold Mountain or Hikari Miso, use 1.5-2 teaspoons. You can easily adjust the flavor of the marinade to your taste preference by adding more if need be, but start there.
• Neutral oil – 4 tablespoons of neutral oil will serve as the marinade base. We tested it with 3 tablespoons, and while it worked, the salmon did not caramelize as well and lacked that beautiful rich color.
• Toasted sesame oil – 1 tablespoon to add that distinct nutty punch of flavor. While you can substitute regular sesame oil as a liquid, the flavor will be more neutral/mild and lack that distinct nutty flavor. Most stores carry toasted sesame oil and even Trader Joe’s offers a bottle for less than four dollars.
• Soy sauce – 2 tablespoons is all you need since miso paste also provides plenty of saltiness.
• Honey – 1 tablespoon to balance out the flavors and also aid in caramelization.
• Grated ginger, about 1 teaspoon, and 2-3 minced cloves of garlic, depending on their size.

Make the Marinade

Combine the oils, miso paste, honey, ginger and garlic in a small bowl and whisk vigorously until well incorporated.

Marinade the salmon

Lay the salmon filets in a baking dish and pour the marinade on top, making sure to move pieces around so the undersides get coated as well. Marinade for 30 minutes, and up to an hour. The extended marinade time doesn’t noticeably enhance the flavor

Air Fry

Shake off excess marinade and place the filets in the air fryer basket. For the 5 quart Ninja air fryer, you should be able to fit 2-3 salmon filets in the basket, so work in batches as to not overcrowd the vessel. Air fry at 370 degrees for 7-9 minutes.

Temperature & Timing NOtes

I tested this recipe at 2 different temps and found that air frying the salmon at 370 degrees consistently produced the best results. Flaky, still moist salmon with beautiful caramelization. I also began checking for doneness at the 7 minute mark. Some smaller pieces of salmon were ready, while others took up to 9 minutes of air fry time.

Perfectly cooked salmon should be moist and tender inside and flake easily with a fork while still looking slightly translucent in the very center. Avoid cooking until the center looks completely dry and opaque, which can leave the salmon overcooked.

Recipe Tips for the Perfect Air Fryer Miso Salmon

Here are some tips to help you trouble shoot, or even preemptively stop any recipe mistakes and fails when making your miso salmon!

• Avoid the miso glaze burning. A common complaint when air frying a glazed salmon is that the sauce burns and overly crisps. This is why I purposefully suggest a lower air fry temperature than most recipes. 370 is just enough to cook perfectly, avoid burning and yest still achieve caramelization.
• Your salmon comes out dry? This is why it is very important to know that the cook time is set at a range for a reason! Not every piece of salmon is created equal when it comes to size. Some will cook quicker, and others take longer. I have also found the second batch of salmon will cook slightly faster than the first because the air fryer is so well heated. That’s why I state to START checking for doneness at the 7 minute mark.
• The marinade is too salty or the soy and/or miso is too overpowering? The ratio in this recipe will also help you avoid this often stated issue with miso and soy marinades. Too low of an oil ratio to miso and soy can result in salty, overly powerful flavors. This ratio has been tested several times and produces lots of flavor, yet adds a subtle savory depth without overpowering the salmon.
• Salmon doesn’t get that pretty dark caramelization? If you’ve made a marinated salmon in the past and didn’t get that rich color you wanted, it’s likely because the oil content in the marinade was too low. The oil to sauce/honey ratio is a bit higher than other recipes out there, but it’s to produce that beautiful color with crisp but not burnt edges.

Common Questions for Air Fryer Salmon

More Delicious Salmon Recipes

• Teriyaki Air Fryer Salmon Bites
• Pesto Salmon Filets
• Salmon & Veggies in Parchment Paper
• Honey Butter Glazed Salmon
• Poached Salmon

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Air Fryer Miso Glazed Salmon

Easy air fryer miso salmon marinated in white miso, honey, soy sauce, sesame oil, ginger and garlic, then cooked until tender and caramelized.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinate Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 225kcal

Author Andrea Howe

Cost $15

Equipment

• 1 Air Fryer

Ingredients

• 4 Four ounce salmon filets of equal thickness.
• 1 tablespoon White Miso Paste  If using Trader Joe’s brand, you will need 1 tablespoon, but if using a more traditional brand like Cold Mountain or Hikari Miso, use 1.5-2 teaspoons. 
• 4 tablespoon Neutral Oil
• 1 tablespoon Toasted Sesame Oil
• 2 tablespoon Soy Sauce
• 1 tablespoon Honey
• 1 teaspoon Grated Ginger
• 3 Garlic cloves minced

Instructions

• Combine the oils, miso paste, honey, ginger and garlic in a small bowl and whisk vigorously until well incorporated.
  1 tbsp White Miso Paste, 4 tbsp Neutral Oil, 1 tbsp Toasted Sesame Oil, 2 tbsp Soy Sauce, 1 tbsp Honey, 1 tsp Grated Ginger, 3 Garlic cloves
• Lay the salmon filets in a baking dish and pour the marinade on top, making sure to move pieces around so the undersides get coated as well. Marinade for 30 minutes, and up to an hour.
  4 Four ounce salmon filets of equal thickness.
• Shake off excess marinade and place the filets in the air fryer basket.
For the 5 quart Ninja air fryer, you should be able to fit 2-3 salmon filets in the basket, so work in batches as to not overcrowd the vessel.
• Air fry at 370 degrees for 7-9 minutes.

Notes

 If using Trader Joe’s brand, you will need 1 tablespoon, but if using a more traditional brand like Cold Mountain or Hikari Miso, use 1.5-2 teaspoons. 

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 6g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 674mg | Potassium: 172mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1mg

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