Thai Turkey Grain Bowls

Thai Turkey Grain Bowls
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Prep Time

< 15 minutes

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Total Time

< 15 minutes

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Servings

4

Fork and knife

Calories

700

Per Serving

Ingredients

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

Directions

  • 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

Calories700
Total Fat34g
Carbs64g
Protein34g
Trans Fat0g
Sodium700mg
Sugar11g
Saturated Fat7g
Cholesterol80mg
Dietary Fiber5g