Spring Roll Bowl with "Peanut" Sauce
Deconstructed spring roll in a bowl made healthier with ground turkey, vermicelli noddles, sugar snap peas, shredded carrots and cabbage, with a zesty "peanut" sauce drizzled on top.
Ingredients
- 1-1½ lbs Lean ground turkey 90-93% lean
- 2 cups Cabbage slaw
- 2 medium Carrots, shredded
- 3 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 2 tbsp Garlic powder
- Black pepper to taste
- handful Sugar snap peas, sliced
Zesty "Peanut" sauce
- 2 tbsp Sunflower seed butter
- 1 tbsp Soy sauce
- 1 tbsp Hoisin sauce
- 1 tbsp Sriracha
- ½ Lime, squeeze
Instructions
- In a medium bowl, soak the instant vermicelli noodles in a hot water for about 4 minutes or cook the noodles according to the package instruction. Set aside.
- In a large skillet on a medium high heat, cover the pan with some olive oil. Once hot, cook the ground turkey until browned. This should take about 5-7 minutes. Season the turkey with soy sauce, hoisin sauce, garlic powder, and black pepper.
- Add in shredded cabbage and carrots. Stir the meat and vegetables to combine. Cook for 3 minutes.
- Strain the vermicelli noodles. Add them into the skillet. Stir to combine and cook for 2-3 minutes.
- Sprinkle some sliced sugar snap peas on top for added crunchiness
Zesty "peanut" sauce
- Combine all the ingredients. Whisk well.
- Drizzle the sauce on top of the spring roll bowl. Enjoy!