Ground Turkey Rice Bowls with Bang Bang Sauce
A comforting meal featuring ground turkey, fluffy rice, vibrant vegetables, and a creamy, spicy bang bang sauce, perfect for any season.
Ingredients
Main Ingredients
- 1 pound Ground Turkey Can substitute with ground chicken or tofu.
- 1 cup Rice Jasmine or sushi rice; can use brown rice or quinoa.
- ½ cup Mayonnaise Or Greek yogurt for a lighter option.
- 2 tablespoons Sweet Chili Sauce Balance spice with sweetness.
- 1 tablespoon Sriracha Adjust for desired heat.
- 1 teaspoon Honey Can replace with agave syrup.
- 1 tablespoon Rice Vinegar or Lime Juice
- 1 cup Cabbage Can substitute with shredded carrots or snap peas.
- 1 whole Cucumber Or bell peppers for color.
- 1 cup Lettuce Switch to arugula for a peppery taste.
- 1 tablespoon Olive Oil Or avocado oil for high smoke point.
Instructions
Preparation
- Rinse 1 cup rice under cold water until the water runs clear. Cook according to package directions, typically 1 cup rice to 1.25-1.5 cups water. Bring to a boil, then simmer covered until tender (about 15 minutes for jasmine white rice; longer for brown rice). Fluff with a fork and keep warm.
- Thinly slice cabbage, quarter and thinly slice cucumber, and chop lettuce into bite-sized pieces. Set aside.
Bang Bang Sauce
- In a small bowl or blender combine 1/2 cup mayonnaise (or Greek yogurt), 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon honey, and 1 tablespoon rice vinegar or lime juice. Whisk until smooth and creamy.
- Adjust sweetness and heat to taste by adding more honey or sriracha.
Cook Turkey
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Season lightly with salt and pepper. Cook until browned and no longer pink, 6-8 minutes.
- Add optional aromatics like minced garlic and grated ginger in the last 2 minutes of cooking, stirring to coat the turkey.
Prepare Vegetables
- Use shredded cabbage, sliced cucumber, and fresh lettuce raw for crunch or roast cabbage wedges and cucumbers at 425°F for 10-15 minutes until caramelized.
Assemble Bowls
- Divide warm rice between bowls. Top with cooked ground turkey, cabbage, cucumber, and lettuce.
- Drizzle with bang bang sauce and garnish with optional toppings.
Notes
Refrigerate leftovers for up to 3 days if sauce is separate; cooked turkey freezes well for up to 3 months. Make-ahead by preparing sauce and cooking turkey in advance.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 8g
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