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Vegan Plus Bacon

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 450
Ingredients Method Notes

Ingredients
  

Turkey & Noodles
  • 1 lb lean ground turkey
  • 6 oz dry rice noodles
  • 2 tsp avocado oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp coconut aminos
  • ½ tsp salt
  • ¼ tsp black pepper
Veggies
  • 2 medium carrots julienned or shredded
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 6 oz snow peas about 2 cups, ends trimmed and sliced diagonally in half
  • 8 oz mushrooms sliced
  • 2 green onions sliced
  • ¼ cup fresh cilantro chopped
Creamy "Peanut" Sauce
  • 1/4 cup sunflower seed butter
  • 3 tbsp lime juice
  • 2 tbsp coconut aminos
  • 2 tsp pure maple syrup
  • 1 tsp fresh ginger grated
  • 1 small garlic clove grated/minced
  • 2-4 tbsp warm water as needed
  • Optional: pinch of red pepper flakes

Method
 

  1. 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.

Notes

450–475 calories | 32–35g protein | 50–55g carbs | 14–17g fat | ~6g fiber