Low Carb Thai Turkey "Rice" Bowl
9.1g
Net Carbs
40.1g
Protein
21.4g
Fat
6.8g
Fiber
403
Calories
Ingredients:
- 16 ounces Ground Turkey
- 1 tablespoon Olive Oil
- 1 1/2 tablespoons Tamari Soy Sauce
- 1 1/2 tablespoons Vinegar - Natural Rice Vinegar (Nakano)
- 2 cups Broccoli, frozen, chopped, steamed
- 1/2 teaspoon Sambal Oelek Ground Fresh Chili Paste
- 1/2 cup Scallion, raw
- 3 teaspoon(s) Thai Kitchen red curry paste
- 1/2 cup Carrots, raw, shredded
- 1 1/2 teaspoons Ginger root, fresh gated
- 1 1/2 teaspoons Garlic
- 3 tablespoons Peanut Butter, natural creamy
- 2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
- 1/4 teaspoon Salt
- 3 cups Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
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!
