Low Carb Thai Turkey "Rice" Bowl
9.1g
Net Carbs
40.1g
Protein
21.4g
Fat
6.8g
Fiber
403
Calories
Ingredients:
- 1 tablespoon olive oil
- 1 pound (16 ounces) ground turkey
- 1/2 cup thinly sliced fresh scallions (50g), divided
- 1 tablespoon red curry paste
- 1 1/2 teaspoons fresh grated ginger root, divided
- 1 1/2 teaspoons minced or pressed fresh garlic, divided
- 1/4 teaspoon salt
- 3 tablespoons no sugar added creamy peanut butter
- 2 teaspoons fresh squeezed lime juice
- 1 1/2 tablespoons unsweetened rice vinegar
- 1 1/2 tablespoons tamari soy sauce
- 1/2 teaspoon Sambal Oelek ground fresh chili paste
- 3 cups frozen cauliflower rice (340g)
- 2 cups chopped frozen broccoli (312g)
- 1/2 cup raw shredded carrots (55g)
Directions:
- In a 10-inch skillet, warm oil over medium heat. Add ground turkey and sauté, stirring with a spoon to gently break up until almost fully cooked, about 7 minutes. Add ¼ cup chopped white and light green portions of scallions, curry paste, 1 teaspoon ginger, 1 teaspoon minced or pressed garlic, and salt. Stir to combine and evenly distribute while continuing to sauté until turkey is fully cooked, about 3 more minutes. Remove from heat and set Thai turkey aside.
- In a small bowl, whisk together the peanut butter, lime juice, vinegar, tamari, chili paste, and remaining ginger (1/2 teaspoon) and garlic (1/2 teaspoon). Portion 2 tablespoons peanut sauce into each of 4 leak proof containers and store in refrigerator.
- In 4 microwave safe food storage containers, assemble the uncooked bowls. In each container, layer a very full ½ cup cooked Thai turkey, ¾ cup frozen cauliflower rice, ½ cup frozen broccoli florets, and 2 tablespoons (14 grams) shredded carrot. Sprinkle with 1 tablespoon dark green portion of scallion. Store in the refrigerator until ready to heat and eat, up to 4 days.
- To heat, microwave 1 container for 3-5 minutes, until steaming and hot throughout. Drizzle with peanut sauce and enjoy!
