Turkey Rice Noodle Bowls
All the creamy, savory goodness of a peanut noodle bowl, without the peanuts! These Turkey Rice Noodle Bowls combine seasoned ground turkey, rice noodles, crisp colorful veggies, and a creamy sunflower seed butter sauce for an easy, satisfying meal that’s perfect for meal prep.
Ingredients
Method
- 1. Make the sauce. Whisk together sunflower seed butter, lime juice, coconut aminos, maple syrup, ginger and garlic. Add warm water 1 tablespoon at a time until it's smooth and pourable.2. Cook the noodles. Prepare the rice noodles according to the package directions. Rinse under cool water and drain well. Toss with a tiny bit of olive oil so they don't stick.3. Cook the turkey. Heat 1 tsp avocado oil in a large skillet. Add turkey and cook until browned and cooked through. Add garlic, ginger, coconut aminos, salt and pepper. Cook another 1–2 minutes.4. Cook the vegetables. In another skillet, add 1 tsp avocado oil and saute the mushrooms over medium-high heat for 4-5 minutes, until they start to soften and release their moisture. Then add the red and yellow bell peppers, carrots, and snow peas. Saute for 4–5 minutes, stirring occasionally, until the vegetables are tender-crisp and brightly colored (you want them to still have some crunch).5. Assemble. Divide noodles between 4 containers. Keep the sauce, cilantro and green onion separate if you're meal prepping. Add them right before eating.
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