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Turkey & coconut rice bowl

IMG_0661Are you looking for a creative way to turn leftover turkey or rice into a new meal? Here is one answer for leftover turkey. This is a takeoff of the popular rice bowl dishes that are popping up everywhere.

Turkey is a year-round staple in our house. It’s easy to make and there are always leftovers. So, why wait until Thanksgiving? One of my favorite meals is a roasted turkey breast (bone-in or boneless). I get dinner for two, sandwich meat and the main ingredient for this dish.

Here’s what you need to make two servings.

6 oz. cooked turkey meat, off the bone

2 cups rice (use leftovers or make it fresh)

1 cup chopped red bell pepper

1 cup chopped turnip (you can substitute carrots, or other root vegetable)

1/2 cup sliced radishes

4 Tbls. unsweetened coconut flakes

1 cup warm peanut sauce (store-bought or homemade)

Sriracha sauce or other Asian hot sauce


If you are making fresh rice, start cooking it while you prepare the rest of the ingredients. When the rice is cooked, stir in the coconut flakes. For leftover rice place in a pan and warm before adding the coconut flakes. The rice absorbs the flavor of the coconut and the heat from the rice softens the flakes.

This dish can be served warm or at room temperature. If you prefer a warm meal, heat the turkey before assembling and serve with warm rice. For room temperature, let the rice cool before assembly.

Divide the rice between two bowls. Top with the turkey and vegetables, using half for each bowl. Drizzle with the warm peanut sauce.

Dress up the bowls with a sprig of cilantro or parsley for a garnish. Serve with Sriracha or other Asian hot sauce on the side.

© 2016 Luvs Good Food/Bob Mack




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