Low Carb Thai Turkey Rice Bowl Recipe


Atkins Low Carb Thai Turkey "Rice" Bowl
9.1g
Net Carbs
Prep Time: 20 Minutes
Style:Asian
Cook Time: 15 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

40.1g

Protein

21.4g

Fat

6.8g

Fiber

403.5cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/4 tsp SALT Morton Salt, Inc.
  • 2 teaspoon(s) Lime juice, fresh (1 tsp= 5g)
  • 1 1/2 tsp GARLIC Iberia Foods Corporation
  • 0 1/2 cup Carrots, raw, shredded
  • 1 Tbsp OLIVE OIL Salov North America Corp.
  • 3 Tbsp Peanut Butter, natural creamy
  • 1 1/2 teaspoon Ginger root, fresh gated
  • 1 1/2 Tbsp TAMARI SOY SAUCE Kikkoman Sales USA, Inc.
  • 3 teaspoon(s) Thai Kitchen red curry paste
  • 16 oz GROUND TURKEY Diestel Turkey Ranch
  • 2 cup Broccoli, frozen, chopped, steamed
  • 0 1/2 cup Scallion, raw
  • 1 1/2 tbsp Vinegar - Natural Rice Vinegar (Nakano)
  • 3 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
  • 0 1/2 teaspoon SAMBAL OELEK GROUND FRESH CHILI PASTE Huy Fong Foods Inc.

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. To heat, microwave 1 container for 3-5 minutes, until steaming and hot throughout. Drizzle with peanut sauce and enjoy!

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