 You have to try these macro-friendly Korean ground turkey bowls. Start out with two finely minced scallions and a large seedless cucumber cut into half moons. Mix that together with a tablespoon of gochugaru or Korean chili flakes, a tablespoon of kosher salt, and a teaspoon of toasted sesame oil. Pop that in your refrigerator while you make your sauce for your ground turkey. Start out with a fourth cup of gochujang, two tablespoons of low sodium soy sauce and water, a tablespoon of rice vinegar, another tablespoon of gochugaru and toasted sesame seeds, and a teaspoon each of garlic powder and ground ginger. Then we'll brown our ground turkey and a half tablespoon of oil or cooking spray. Make sure you're browning to develop all that flavor. Then we'll break this apart and fully cook before we add the sauce. You can add a little bit more water if you need to and then just stir it together until the sauce thickens just like this. Then you're ready to plate with rice cauliflower or rice. I'll throw the macros up for both here. Garnish with some sesame seeds and dig in.