Ground Turkey Rice Bowls with Bang Bang Sauce
A delicious, quick, and healthy meal combining savory ground turkey, fresh veggies, and a creamy, spicy sauce, perfect for busy weeknights or meal prep.
Ingredients
For the Bang Bang Sauce
- ½ c mayonnaise
- 3 Tbsp sweet chili sauce
- ½-1 Tbsp sriracha more to kick up the spice
- 1 tsp rice vinegar
- 2 tsp honey
For the Ground Turkey Mixture
- 1 lb ground turkey
- 1 Tbsp sesame oil or favorite cooking oil
- 2-3 cloves garlic (minced)
- 2 tsp grated ginger
- ½ tsp smoked paprika
- ½ tsp onion powder
- 3 Tbsp soy sauce (low sodium)
- 1-2 Tbsp sriracha
- 2-3 Tbsp chicken broth
- 2 tsp honey
- ½ tsp black pepper
- ½ tsp sea salt more or less to taste
- 2 tsp corn starch for thickening
For Assembly
- Rice as a base
- Shredded carrots
- Sliced cucumbers
- Shelled edamame
- Pickled onions
- Avocado
- Shredded cabbage
- Sliced green onion
- Sesame seeds
Instructions
Preparation of Bang Bang Sauce
- Add all the bang bang sauce ingredients to a small bowl. Whisk well to combine. Adjust the flavor by adding more sriracha for heat or more honey or sweet chili sauce to cut the spice. Chill until ready to serve.
Prepare the Ground Turkey Mixture
- Over medium-high heat, add a drizzle of sesame oil to a large skillet. When it’s glistening, add the ground turkey and break it into smaller pieces.
- When the turkey is browned and reaches an internal temperature of 165°F, shift the heat to medium-low. Add in the remaining ingredients, except the cornstarch, and simmer for 2-3 minutes, stirring occasionally.
- To thicken the mixture, sprinkle the cornstarch over the top and stir well.
- Just before serving, stir in about 2 tablespoons of the bang bang sauce into the meat (optional).
Assemble Rice Bowls
- Start with a base of rice, then add your favorite veggies and toppings. Spoon the ground turkey mixture over the top and drizzle with more bang bang sauce.
- Garnish with sliced green onion and sesame seeds.
Notes
These rice bowls can be served warm or made ahead as leftovers. They store well in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or on the stove until heated through. If the rice is a little dry, add a splash of water.