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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.
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