Thursday, February 27, 2020

80--- Beet Pad Thai

I love the glory that some less popular vegetables are getting now due to their miraculous ability to form beautiful noodles {I'm looking at you butternut squash and zucchini}.  Spiralized vegetables are a FUN way to incorporate them into filling, nutritious meals.  My local grocery store sells fresh beet noodles and I'm here for it!  Green Giant also sells spiralized beets in the frozen section if your store doesn't have fresh available.

If you don't love beets, substitute spiralized butternut squash or yams!

Beet Pad Thai {with Turkey}
Serves 4

2 Tbsp toasted sesame oil
2 shallots, sliced
1 lb lean ground turkey
24 oz spiralized beets (may substitute yam noodles)
4 Tbsp powdered peanut butter (I used PB Fit)
6 Tbsp coconut aminos (may use low sodium soy sauce)
4 Tbsp rice vinegar
2 tsp minced ginger
1 Tbsp minced garlic
1 Tbsp fish sauce
1 tsp lime juice (I often use 1/4 tsp True Lime instead)
2 tsp Sriracha for heat, if desired
4 green onions, sliced
1 jalapeno, sliced (optional)
Chopped peanuts, if desired

Combine powdered peanut butter, coconut aminos, rice vinegar, ginger, garlic, fish sauce, lime, and sriracha in a small bowl or jar and mix well to combine.  Set aside.

In a large skillet or dutch oven heat sesame oil over medium high heat.  Add shallots and saute until fragrant, 3-4 minutes.  Add ground turkey and saute until cooked through.  Stir in peanut sauce.

Place fresh spiraled beets into a microwave-safe bowl and cook for 5 minutes, until slightly softened.  Add spirals to the skillet mixture and stir to combine.  Reduce heat to medium low, cover and cook for additional 3-4 minutes, or until sauce is slightly thickened and spirals are softened to desired consistency.

Serve immediately garnished with green onions and sliced jalapeños, if desired.

Nutrition info per 1 serving: 317 calories, 17 g fat, 26.5 g protein, 14 g carbohydrates, 3.5 g fiber

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