Description
These Spicy Bang Bang Turkey Bowls combine savory ground turkey cooked with Asian-inspired sauces and spices over fluffy jasmine rice, topped with fresh crunchy vegetables and drizzled with a creamy, tangy bang bang sauce. This flavorful and colorful bowl is perfect for a quick weeknight dinner with a spicy kick and vibrant textures.
Ingredients
Scale
Protein and Sauce Ingredients
- 1 pound ground turkey
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon hoisin sauce
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon ground black pepper
Base and Vegetables
- 2 cups cooked jasmine or white rice
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup shredded purple cabbage
- 2 green onions, sliced
- 1/4 cup fresh cilantro leaves
Bang Bang Sauce
- 1/3 cup mayonnaise or vegan mayo
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
Garnish
- 2 tablespoons toasted sesame seeds
- Lime wedges
Instructions
- Cook Rice: Prepare jasmine or white rice according to package instructions. Once cooked, keep it warm until ready to assemble the bowls.
- Prepare Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth and creamy. Set aside.
- Infuse Aromatics: Heat sesame oil in a large skillet over medium heat. Add minced garlic and grated fresh ginger, sautéing for about 1 minute until fragrant.
- Brown Turkey: Add the ground turkey to the skillet. Break it apart using a spatula and cook for 5 to 7 minutes until fully browned and no longer pink.
- Season Turkey Mixture: Stir in soy sauce, sriracha, hoisin sauce, and ground black pepper. Continue cooking for another 2 to 3 minutes until the mixture is well combined and saucy.
- Assemble Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the seasoned turkey. Arrange shredded carrots, sliced cucumber, and shredded purple cabbage around the sides of the bowl for color and crunch.
- Finish and Serve: Drizzle the prepared bang bang sauce generously over each bowl. Sprinkle sliced green onions, fresh cilantro leaves, and toasted sesame seeds on top. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Use vegan mayo to make this recipe dairy-free and vegan-friendly.
- Adjust the sriracha amount in the recipe to control the spiciness to your taste.
- To save time, prep vegetables in advance and have rice cooked ahead of meal time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add avocado slices or chopped peanuts for extra texture and flavor.
