• 24 ounces Jennie-O Turkey Breast Tenderloin

For the marinade:

• 2 tablespoons peanut butter
• ¼ cup soy sauce
• 2 cloves garlic minced
• 1 tablespoon rice wine vinegar
• 1 tablespoon olive oil

For the Peanut Yogurt Sauce:

• ¼ cup peanut butter
• ½ cup plain yogurt
• ½-1 tablespoon Sriracha depending on how spicy you like it
• 1 tablespoon lime juice
• 1 tablespoon soy sauce

Veggies:

• 1 large sweet potato peeled and chopped into small pieces
• 1 red bell pepper thinly sliced
• 2 cups snow peas sliced lengthwise
• cilantro for topping

To cook the turkey and veggies:

• 4 tablespoons olive oil
• 3-4 cups cooked jasmine rice or your favorite kind of rice