This is a dish that everyone in the family enjoys—which is saying a lot! You can use ground turkey or chicken here, or swap in a vegetarian protein of your choice. If there happens to be any leftovers, serve them over a bed of greens for lunch the next day.

　　

Ingredients

For the satay sauce:

⅓ cup plus 1 tablespoon coconut aminos

　　3 tablespoons natural almond butter

　　1 tablespoon raw honey or pure maple syrup

　　2 teaspoons toasted sesame oil

　　¼ to ½ teaspoon sriracha hot sauce, to taste

　　

For the filling:

1 pound chicken or turkey breast, ground or cut into bite-size pieces

　　1 red bell pepper, cored, seeded, and chopped

　　1 cup finely chopped broccoli

　　1 cup chopped purple cabbage

　　1 cup shredded carrots

　　8 green onions (white and green parts), chopped

　　½ cup chopped jicama

　　½ cup chopped celery

　　

For serving:

4 to 6 lettuce leaves (Bibb, Boston, or romaine), washed and dried well

　　½ cup unsalted cashew pieces

　　Toasted sesame seeds or hemp seeds

　　

To make the sauce:

Step 1

In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.

　　

To make the filling:

Step 2

In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.

　　

Step 3

Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!

　　From The Wellness Remodel: A Guide to Rebooting How You Eat, Move, and Feed Your Soul © 2020 by Christina Anstead and Cara Clark. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.