Thai Turkey Grain Bowls

Thai Turkey Grain Bowls
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Prep Time

< 15 minutes


Total Time

< 15 minutes

Hand holding bell



Fork and knife



Per Serving


teaspoons vegetable oil, divided

1 large red bell pepper, seeded and cut into ¼-inch-wide strips

1 cup sugar snap peas, trimmed and cut diagonally into ¼-inch-thick slices

1 pound BUTTERBALL® Fresh All Natural Ground Turkey

4 cloves garlic, minced

cup prepared Thai peanut sauce, plus additional for serving

2 packages (8-1/2 ounces each) cooked jasmine rice (about 4 cups)

1 cup matchstick carrots

1 cup frozen shelled edamame, thawed

¼ cup chopped salted cocktail peanuts

¼ cup chopped green onions

Lime wedges


  • 1.
    Heat 1 teaspoon oil in large skillet over medium heat. Add bell pepper and cook about 3 minutes or until crisp-tender, stirring occasionally-tender. Remove from skillet.
  • 2.
    Add ½ teaspoon oil in same skillet. Add sugar snap peas; cook 1 to 2 minutes or until crisp-tender, stirring occasionally. Remove from skillet.
  • 3.
    Add remaining 1 teaspoon oil in same skillet; increase heat to medium-high. Add half of turkey and garlic; cook 3 to 4 minutes or until browned, stirring occasionally. Transfer turkey mixture to medium bowl. Repeat with remaining turkey. Stir ⅓ cup peanut sauce into cooked turkey mixture; let cool slightly.
  • 4.
    Squeeze rice pouches to loosen. Divide rice among four microwave-safe bowls with lids. Arrange bell pepper, sugar snap peas, carrots and edamame over rice. Top evenly with turkey mixture; sprinkle with peanuts and green onions. Cover and promptly refrigerate up to 3 days. To reheat, remove lid. Loosely cover with paper towel; microwave on HIGH about 2 minutes or until heated through. Serve with lime wedges and drizzle with additional peanut sauce.

Nutrition Facts

Per Serving

Total Fat34g
Trans Fat0g
Saturated Fat7g
Dietary Fiber5g