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Sesame-Soy Turkey and Rice Bowls
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Sesame-Soy Turkey and Rice Bowls

Sesame-Soy Turkey and Rice Bowls

with Sriracha Mayo Drizzle

This veggie-packed bowl is topped with umami-rich sesame-soy turkey. Fluffy rice and sriracha mayo finish this quick weeknight dinner off with a bang!

Tags:
Quick
Spicy
Allergens:
Egg
Mustard
Soy
Sulphites
Wheat
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

56 g

Carrot, julienned

1 tbsp

Garlic Puree

113 g

Bok Choy, chopped

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

2 tsp

Sriracha

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Sesame Oil

(Contains Sesame)

2 unit

Green Onion

113 g

Sugar Snap Peas

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories710 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber4 g
Protein33 g
Cholesterol119 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep and cook turkey
2

Meanwhile, thinly slice green onions. Trim snap peas. Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then turkey, garlic puree and half the green onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper. Add 1 1/2 tbsp soy sauce ({dbl for 4 ppl). Cook, stirring often, until turkey is coated, 1-2 min.

Cook veggies
3

Add snap peas to the pan turkey. Cook, stirring often, until tender-crisp, 3-4 min. Add carrots and bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with salt and pepper, to taste. Remove the pan from heat.

Make sriracha mayo
4

Stir together mayo, 1 tsp soy sauce (dbl for 4 ppl) and sriracha in a small bowl. Set aside.

Finish and serve
5

Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste. Top with turkey-veggie mixture. Drizzle sriracha mayo over top.

Got eggs?!
6

Heat the same pan (from step 3) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry covered until whites are set, 2-3 min.** (NOTE: The yolks will still be runny.) Top bowls with eggs!