Low Carb Thai Turkey Rice Bowl Recipe
9.1g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Asian
Cook Time: 15 Minutes
Phase: Phase 3
Difficulty: Moderate
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
How to Calculate Atkins Net Carbs
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
0 1/4 tsp
-
0 1/2 cup
-
0 1/2 cup
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1 Tbsp
-
1 1/2 tsp
-
1 1/2 teaspoon
-
1 1/2 tbsp
-
3 Tbsp
-
2 cup
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16 oz
-
1 1/2 Tbsp
-
2 teaspoon(s)
-
3 teaspoon(s)
-
3 cup
-
0 1/2 teaspoon
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!
Cooking Tip
