One Pan Thai Turkey Bowls

Directions

1. Heat oils in a large, deep, heavy-bottomed skillet over medium heat, and cook ground turkey until no longer pink, about 5-7 minutes. Add garlic, ginger, soy sauce, lentils, quinoa, and 1 cup (250 mL) broth. Stir well, bring to a boil, reduce heat to a simmer, cover and let cook for 10-15 minutes until quinoa and lentils are cooked.
2. Prepare sauce by adding ingredients to a small, microwavable bowl. Microwave for 30-40 seconds, until peanut butter softens. Whisk well until combined and set aside.
3. When lentil mixture is done, move it to one side of the skillet with a spatula. Add remaining ¼ cup (75 mL) of broth to the empty side of the skillet, and add vegetable noodles. Cover, turn to medium-low and steam for a few minutes, until vegetables are tender-crisp and bright in colour.
4. To serve, divide vegetables noodles into each bowl, top with turkey mixture, add Thai sauce, and garnish with green onion and sesame seeds.