Thai Turkey Grain Bowls

Thai Turkey Grain Bowls

Prep Time
< 15 minutes
Total Time
< 15 minutes
Calories Per Serving
700

Ingredients

  • 2½ 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
  • ⅓ 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.
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Ingredients

  • 2½ 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
  • ⅓ 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

Nutritional Facts

People Served
4
Carbs Per Serving
64g
Cholesterol Per Serving
80mg
Dietary Fiber Per Serving
5g
Protein Per Serving
34g
Saturated Fat Per Serving
7g
Sodium Per Serving
700mg
Sugar Per Serving
11g
Total Fat Per Serving
34g
Trans Fat Per Serving
0g