Nut Butter Stir-Fry (Easy) - Bravabod
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Nut Butter Stir-Fry (Easy)

Valentina

This template recipe will quickly become your favorite new easy dinner. Sautéed onion, greens, and mushrooms are combined with ground turkey for an Asian-inspired meal that's as convenient as it is delicious. The nut butter and coconut aminos adds creaminess in every bite that's reminiscent of peanut sauce. Serve it up with some rice of choice and you have a nutritious work lunch or dinner ready to go.

How To MakeDiet Type: Classic

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Shopping List
  • 1 pound 93% lean ground turkey
  • 1 pound fresh greens of choice (such as bok choy, napa cabbage, romaine, or iceberg lettuce)
  • 4 ounces wild mushrooms, sliced (such as oyster and/or shiitake)
  • 1/2 onion, diced
  • 3 tablespoons coconut aminos
  • 3 tablespoons smooth nut butter (almond, cashew, or peanut)
  • 2 tablespoons grapeseed or avocado oil
  • 4 scallions, chopped (white and light green parts only)
  • 3 cloves garlic, minced
  • 3/4 cup chopped or sliced nuts (almonds, cashews, or peanut)
  • lime, for serving
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven the 350°F. Spread the chopped nuts evenly on a baking sheet and bake for 6 to 8 minutes, or until golden. Keep an eye on them to avoid burning. Transfer to a dish and set aside.
  2. Step 2: Meanwhile, wash the leafy greens. Be sure to remove any dirt hidden in the inner leaves. Finely chop the greens into small pieces. Set aside.
  3. Step 3: Heat the 2 tablespoons of oil in wide skillet over medium-high heat. Add the onion, garlic, and sliced mushrooms. Cook the vegetables until the onion becomes translucent, about 3 to 5 minutes.
  4. Step 4: Add the turkey, chopped greens, salt, and pepper to the pan. Use the side of your spatula to break the turkey down into smaller pieces as it cooks. Cook until the turkey has browned and the greens have lost their volume, about 6 minutes.
  5. Step 5: Stir together the nut butter and aminos in a small bowl until smooth. Add this to the browned turkey and stir to coat everything in the creamy sauce. Turn off the heat and add in the scallions and toasted nuts. Stir to incorporate.
  6. Serve: Enjoy this with any extra nuts sprinkled on top and a generous squeeze of lime juice. This is perfect alongside rice or cauliflower rice.
Nutrition

This template recipe will quickly become your favorite new easy dinner. Sautéed onion, greens, and mushrooms are combined with ground turkey for an Asian-inspired meal that's as convenient as it is delicious. The nut butter and coconut aminos adds creaminess in every bite that's reminiscent of peanut sauce. Serve it up with some rice of choice and you have a nutritious work lunch or dinner ready to go.

How To MakeDiet Type: Paleo

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
  • 1 pound 93% lean ground turkey
  • 1 pound fresh greens of choice (such as bok choy, napa cabbage, romaine, or iceberg lettuce)
  • 4 ounces wild mushrooms, sliced (such as oyster and/or shiitake)
  • 1/2 onion, diced
  • 3 tablespoons coconut aminos
  • 3 tablespoons smooth nut butter (almond or cashew)
  • 2 tablespoons grapeseed or avocado oil
  • 4 scallions, chopped (white and light green parts only)
  • 3 cloves garlic, minced
  • 3/4 cup chopped or sliced nuts (almonds or cashews)
  • lime, for serving
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven the 350°F. Spread the chopped nuts evenly on a baking sheet and bake for 6 to 8 minutes, or until golden. Keep an eye on them to avoid burning. Transfer to a dish and set aside.
  2. Step 2: Meanwhile, wash the leafy greens. Be sure to remove any dirt hidden in the inner leaves. Finely chop the greens into small pieces. Set aside.
  3. Step 3: Heat the 2 tablespoons of oil in wide skillet over medium-high heat. Add the onion, garlic, and sliced mushrooms. Cook the vegetables until the onion becomes translucent, about 3 to 5 minutes.
  4. Step 4: Add the turkey, chopped greens, salt, and pepper to the pan. Use the side of your spatula to break the turkey down into smaller pieces as it cooks. Cook until the turkey has browned and the greens have lost their volume, about 6 minutes.
  5. Step 5: Stir together the nut butter and aminos in a small bowl until smooth. Add this to the browned turkey and stir to coat everything in the creamy sauce. Turn off the heat and add in the scallions and toasted nuts. Stir to incorporate.
  6. Serve: Enjoy this with any extra nuts sprinkled on top and a generous squeeze of lime juice. This is perfect alongside cauliflower rice.
Nutrition

This template recipe will quickly become your favorite new easy dinner. Sautéed onion, greens, and mushrooms are combined with chickpeas for an Asian-inspired meal that's as convenient as it is delicious. The nut butter and coconut aminos adds creaminess in every bite that's reminiscent of peanut sauce. Serve it up with some rice of choice and you have a nutritious work lunch or dinner ready to go.

How To MakeDiet Type: Plant-based

liked this

Freeze For 4 months

Best by 3-4 days


Shopping List
  • 2 (15 ounce) cans chickpeas, drained and rinsed (Note 1)
  • 1 pound fresh greens of choice (such as bok choy, napa cabbage, romaine, or iceberg lettuce)
  • 4 ounces wild mushrooms, sliced (such as oyster and/or shiitake)
  • 1/2 onion, diced
  • 4 tablespoons coconut aminos
  • 3 tablespoons smooth nut butter (almond, cashew, or peanut)
  • 2 tablespoons grapeseed or avocado oil
  • 4 scallions, chopped (white and light green parts only)
  • 3 cloves garlic, minced
  • 3/4 cup chopped or sliced nuts (almonds, cashews, or peanuts)
  • lime, for serving
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven the 350°F. Spread the chopped nuts evenly on a baking sheet and bake for 6 to 8 minutes, or until golden. Keep an eye on them to avoid burning. Transfer to a dish and set aside.
  2. Step 2: Meanwhile, wash the leafy greens. Be sure to remove any dirt hidden in the inner leaves. Finely chop the greens into small pieces. Set aside.
  3. Step 3: Heat the 2 tablespoons of oil in wide skillet over medium-high heat. Add the onion, garlic, and sliced mushrooms. Cook the vegetables until the onion becomes translucent, about 3 to 5 minutes.
  4. Step 4: Add the chickpeas, chopped bok choy, salt, and pepper to the pan. Use the side of your spatula to break some of the chickpeas down into smaller, mashed pieces as they cook. Cook until the chickpeas have browned and the greens have lost their volume, about 6 minutes.
  5. Step 5: Stir together the nut butter and aminos in a small bowl until smooth. Add this to the chickpea blend and stir to coat everything in the creamy sauce. Turn off the heat and add in the scallions and toasted nuts. Give it one final stir to incorporate.
  6. Serve: Enjoy this with any extra nuts sprinkled on top and a generous squeeze of lime juice. This is perfect alongside white rice or cauliflower rice.

Recipe Notes

Note 1: Chickpeas can be substituted with any bean. Black beans and mung beans are two other favorites.

Nutrition

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Nut Butter Stir-Fry (Easy)

PT20M 1 pound 93% lean ground turkey 1 pound fresh greens of choice (such as bok choy, napa cabbage, romaine, or iceberg lettuce) 4 ounces wild mushrooms, sliced (such as oyster and/or shiitake) 1/2 onion, diced 3 tablespoons coconut aminos 3 tablespoons smooth nut butter (almond, cashew, or peanut) 2 tablespoons grapeseed or avocado oil 4 scallions, chopped (white and light green parts only) 3 cloves garlic, minced 3/4 cup chopped or sliced nuts (almonds, cashews, or peanut) lime, for serving salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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