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Macro Friendly Asian Rice Bowls

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I was introduced to this macro friendly rice bowl recipe when I got on the LEAN program in March of 2022. It was originally a lettuce wrap recipe but I wanted to adjust it so it would be more filling.  It’s a lean ground turkey and vegetable mixture cooked down in a sweet and savory sauce then spooned into lettuce or served over rice. It’s a very high protein meal that’s macro friendly but still very filling. The texture is similar to P.F. Chang’s lettuce wraps. It’s a versatile recipe that’s a great base for you to add more vegetables if you’d like. I took the liberty to add shelled edamame for extra protein, flavor and texture. Feel free to do the same!

Another great high protein Asian dish is my egg roll in a bowl recipe! Be sure to check it out while you’re here!

 

Tips for the Best Macro Friendly Asian Rice Bowl

 

  • Use 93/7 ground turkey. It’s lean enough so you don’t have to strain it, but enough fat rendered to cook the veggies.
  • This meat masher is amazing for breaking apart meat when cooking. I never cook ground meat without it.
  • Dicing the onion and red bell pepper with a vegetable chopper makes the job much easier.
  • For additional protein grab Right Rice at the store. It’s a rice alternative and packed with protein.

Macro Friendly Asian Rice Bowls

Macro friendly rice bowl made with ground turkey, veggies and an Asian sauce. Serve with lettuce cups, over rice or by itself. Packed with protein, flavor and comes together quickly for a healthy weeknight meal. This is an adaptation of a recipe offered in Amanda Nighbert's LEAN program.
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Course Dinner

Ingredients
  

  • 2 lbs lean ground turkey 93/7
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 32 oz water chestnuts (4 8oz cans) drained and diced
  • 1-11/2 c frozen edamame thawed
  • rice of choice

Sauce

  • 7 tbsp low sodium soy sauce
  • 4 tbsp hoisin sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp smooth peanut butter
  • 2 tbsp honey
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger

Instructions
 

  • Add turkey to a pan over medium heat and break apart the meat. While the meat starts cooking, dice the onion and red bell pepper.
  • Add onions, red bell pepper and water chestnuts. Cook for 20 minutes over medium heat until all the fat has cooked out.
  • Whisk all the sauce ingredients together in a bowl and pour over the meat and veggies in the pan. Stir well.
  • Add edamame and cook until the edamame is cooked through.
Tried this recipe?Let us know how it was!