Thai Peanut Turkey Bowls
Thai Peanut Rice Bowls made with turkey tenderloin!
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
Course: Main Course
Cuisine: Thai
Servings: 6 servings
Calories: 497kcal
- 24 ounces Jennie-O Turkey Breast Tenderloin
For the marinade:
- 2 tablespoons peanut butter
- ¼ cup soy sauce
- 2 cloves garlic minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon olive oil
For the Peanut Yogurt Sauce:
- ¼ cup peanut butter
- ½ cup plain yogurt
- ½-1 tablespoon Sriracha depending on how spicy you like it
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
Veggies:
- 1 large sweet potato peeled and chopped into small pieces
- 1 red bell pepper thinly sliced
- 2 cups snow peas sliced lengthwise
- cilantro for topping
To cook the turkey and veggies:
- 4 tablespoons olive oil
- 3-4 cups cooked jasmine rice or your favorite kind of rice
To make the peanut yogurt sauce:
To cook the turkey:
In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
Add turkey and cook until cooked through (internal temp should read 165 degrees F), which is about 7-9 minutes on each side, depending on the thickness of your meat.
To cook the veggies:
Heat remaining 2 tablespoons of olive oil in separate skillet.
Add sweet potatoes and cook 10-12 minutes, until softened.
Add bell pepper and snow peas, and cook another 5-7 minutes. I like to add a couple of tablespoons of water to steam the veggies while they are sauteing.
To assemble:
Place desired amount of rice into bowl and top with chicken and veggies.
Drizzle with peanut sauce and top with cilantro.
Enjoy!
Calories: 497kcal | Carbohydrates: 39g | Protein: 36g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 53mg | Sodium: 915mg | Potassium: 420mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6343IU | Vitamin C: 48mg | Calcium: 72mg | Iron: 2mg