Turkey Buddha Bowl

by Pia Haugseth
20 min
Turkey Buddha Bowl


  • 100 g turkey fillet
  • 1 tbsp soy sauce
  • 1/2 x lemon
  • 1/2 dl coconut milk
  • 1 tsp red curry paste
  • 1 dl rice
  • 1 handful summer crisp lettuce
  • 1/2 x mango
  • 1 handful fresh coriander
  • 1 handful cashews
  • 1/4 x red pepper


  1. Cut the turkey into pieces and make a marinade with soy sauce, lemon juice, coconut milk and red curry paste. Let the turkey marinate for 15 minutes before frying it in a pan baking in the oven for 15 minutes at 200 degrees celsius.
  2. Boil rice according to the instructions on the package.
  3. Chop the lettuce, pepper, mango and coriander. Add everything to a bowl together with rice and turkey. Top with cashew nuts and satay sauce from earlier in the weekly menu.