Turkey Buddha Bowl with Peanut Dressing

This recipe is HIGH IN PROTEIN and GLUTEN FREE.

Ingredients (for 2 servings):

  • 1 packet Greene Farm Torn Turkey Breast
  • 200g cooked brown rice or quinoa
  • 1 large carrot, grated
  • ⅛ purple cabbage, shredded
  • 1 avocado, sliced
  • 50g canned chickpeas, rinsed and drained
  • 50g edamame beans
  • 5 radishes, sliced

For the dressing:

  • 50g smooth peanut butter
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp soy or tamari sauce
  • Salt and pepper
  • Sesame seeds

Method:

  • Make the dressing: whisk peanut butter, rice vinegar, sugar, soy sauce, salt and pepper in a medium bowl until smooth. Add in some water if necessary until the dressing gets to a runny consistency and then set aside.
  • Place some cooked quinoa in a salad bowl. Place the Greene Farm Torn Turkey Breast in the centre of the bowl, then place all the other ingredients around it: shredded carrots, shredded purple cabbage, sliced avocado, chickpea, sliced radishes, edamame beans. Drizzle with some peanut dressing, scatter with sesame seeds and enjoy.

Watch our method video...

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