These healthy spring roll bowls are an easy meal prep option that take only 20 minutes from start to finish! They make an excellent lunch for girls on the go!
Disclosure: Thank you Foster Farms for sponsoring this delicious post! All thoughts and opinions are 100% my own. Thank you for supporting the brands that make The Live Fit Girls possible! #TurkeyAllYear
Whew! I am FINALLY back with a little update ladies! It has been forever since you’ve heard from me, and I’ve got a little ‘splainin’ to do!
There has been a lot going on behind the scenes both personally and with the blog.
First with the blog, I have been filming TONS of new content, but I have been having a hardtime finding the time to edit the content, upload it, and create the printable documents for you, etc…so I have FINALLY enlisted help on that end so that I can CONSISTENTLY get you amazing content.
Those bits and pieces of the blogging process are just not my strong area they take me a LONG time. Time that I could be creating new things for you. I’m much better at creating and imagining new ideas, workouts, recipes…all of that, than the “technical” stuff!
So with 2018, my main goal has been to finally let go of, and outsource the things that I am not good at. The things that take up a lot of the time I could otherwise be creating. So even though this new year has been starting off slow and a little quiet on my end…there is TONS in store. And I can’t wait until things are a little more consistent again.
Secondly, I’ve started teaching A LOT more…and by a lot more, I mean about 3 times more than I was before. (And I think I have bitten off a little more than I can chew!) It’s been a lot to get used to. And one of the hardest things to get used to is — surprisingly — meal prepping consistently.
Now don’t get me wrong, you know I have been a true meal prep-er for YEARS…in fact my how to meal prep post was one of the first viral posts I ever had!
But since I’ve been working from home the last three years, I’ve kind of slacked off on a consistent meal prep every Sunday, like I used to do. I would just meal prep whenever my fridge was empty or when inspiration hit for a new tasty recipe.
But as you might have noticed — this year is all about CONSISTENCY for me — getting the blog back to a consistent schedule, training full time, and also getting back onto my meal prep grind.
And these tasty little turkey spring roll jars are one of my favorite obsessions at the moment to do just that.
I’ve teamed up with Foster Farms once again to bring you another amazing, healthy recipe to start off the New Year. And because the recipes on this blog are all going to be healthy meal prep recipes from now on, you bet this is a simple make ahead recipe that will keep all week long.
These have been saving me over the last few weeks when I get home at lunchtime. After a morning of training I am STARVING for something to each RIGHT AWAY.
But the best part is that they only take a few minutes to prepare on the weekends.
I’ve told you before how much I love ground turkey as a quick cooking option. And I stand by that again in this recipe. Cooking up ground turkey only takes about 10 minutes start to finish, and you can flavor it however your would like. The possibilities are endless!
Foster Farms Organic Ground Turkey is grown right here in California — yay for this local girl! And the best part is Foster Farms Organic Ground Turkey is USDA Certified Organic. It’s raised free-range on organic land with no antibiotics ever.
Foster Farms Organic Ground Turkey is 93% lean, with only 8 grams of fat per serving, and 22 grams of protein! YAS!
The other amazing thing about this recipe is the noodles. I used Maifun noddles (aka vermicelli rice noodles) because they literally take only TWO minutes to cook. In fact it takes longer to get the water to boil than it does to actually COOK the noodles.
The veggies I choose for these meal prep jars are also simple because they don’t require cooking prior to construction. They all do well with just a quick cook in the microwave when you reheat and eat. You could even eat these tasty little jars COLD. Everything would still be tasty, with just a little extra crunch from the veggies.
The process is simple, first you’ll start up your boiling water. As it’s heating, you can begin right away cooking your turkey. The seasoning is simple with some light soy sauce (or coconut aminos), minced garlic, and grated fresh ginger.
As the turkey is cooking you can prepare your veggies. I used a julienne slicer to cut up my carrots, but you could buy them pre-shredded for an easier meal prep hack. I also julienne sliced some cucumbers for a super fresh taste — but spiralized zucchini would also work too!
Then shred up some cabbage (or buy it that way for a meal prep hack), and slice up some bell peppers. After you’ve prepared your veggies, you just whip up a quick and easy peanut sauce.
Right around now, your turkey should be finished, and your water boiling. Cook those noodles for TWO minutes, and then assemble the goods.
Start with a layer of peanut sauce, then add your cabbage. This will ensure your more tender veggies don’t get “soggy”. Then add in the rest of your veggies depending on how “hard” they are. Top the veggies with the ground turkey and finish it off with some noodles. Add some peanuts for crunch and some green onions for extra flavor — and you’re done!
BOOM lunches are done for the week in under 20 minutes!! Now to get on that consistency grind with everything else! 😉
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 pound Foster Farm Organic Ground Turkey
- 2 tablespoons light soy sauce OR coconut aminos
- 2 cups cooked Maifun noodles or rice vermicelli noodles
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 cup shredded cucumbers
- 1 cup sliced bell peppers (any color!)
- 1 cup bean sprouts
- 1/4 cup diced green onions
- 1/4 cup unsalted peanuts
- 1/2 cup creamy peanut butter
- 1/4 cup light soy sauce OR coconut aminos
- 1 tablespoon chili garlic sauce (OR Sriracha)
- 1 tablespoon unsweetened rice vinegar
- 6 tablespoons filtered water
- 1/2 teaspoon crushed red pepper flakes
- Begin by heating water to cook your noodles. Cook the noodles according to package instructions.
- As the water heats, prepare your turkey seasonings.
- Preheat the coconut oil in a large skillet over a medium-high heat. Add the garlic and ginger and allow it to cook for 30 seconds or until fragrant. Add the turkey and sauté for 8-10 minutes or until no longer pink. Drizzle in the soy sauce or coconut aminos, and allow it to cook through for one minute. Remove the turkey from heat, and set aside.
- As the turkey is cooking, prepare your veggies and the peanut sauce. Whisk the sauce together in a small bowl and set aside.
- Drizzle a quarter of the sauce into each jar. Add in 1/4 cup each of the cabbage, carrots, cucumber, bell peppers, and bean sprouts in that order. Top with 1/2 cup cooked ground turkey, and 1/2 cup cooked noodles. Sprinkle with green onion and peanuts and allow the jars to cook slightly before placing on the tops. Once slightly cooled, add the tops, and refrigerate until your ready to eat.
- Store for up to 5 days in a glass jar. When ready to eat, heat in microwave for 2 minutes on high. Mix together the ingredients to evenly coat with the sauce, and enjoy!
What are some of your goals in 2018?