Description
Spicy Bang Bang Turkey Bowls are a vibrant and flavorful meal featuring seasoned ground turkey served over jasmine rice with fresh vegetables and a creamy, spicy bang bang sauce. This quick and easy dish combines savory, tangy, and spicy flavors balanced with crisp veggies and aromatic garnishes, perfect for a wholesome weeknight dinner.
Ingredients
Scale
For the Turkey Mixture
- 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
For the Rice and Veggies
- 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
For the 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
For Garnish
- 2 tablespoons toasted sesame seeds
- Lime wedges
Instructions
- Cook Rice: Prepare the jasmine or white rice according to the package instructions, then keep it warm until you are 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. Set this sauce aside for later use.
- Infuse Aromatics: Heat the sesame oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Brown Turkey: Add the ground turkey to the skillet, breaking it apart with a spatula. Cook for 5 to 7 minutes, stirring frequently, until the turkey is completely browned and cooked through.
- Season Turkey Mixture: Stir in soy sauce, sriracha, hoisin sauce, and ground black pepper into the browned turkey. Cook for an additional 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken.
- Assemble Bowls: Evenly divide the cooked rice among four bowls. Top each bowl with a generous portion of the seasoned turkey mixture. Arrange shredded carrots, sliced cucumber, and purple cabbage around the sides of the turkey.
- Finish and Serve: Drizzle the prepared bang bang sauce generously over each bowl. Sprinkle with sliced green onions, fresh cilantro leaves, and toasted sesame seeds. Serve immediately, with lime wedges on the side for squeezing over the dish.
Notes
- For a vegan version, use plant-based ground “meat” and vegan mayo.
- If you prefer less spice, reduce the sriracha in the turkey mixture and sauce.
- Warm the bowls before assembling to keep everything hot longer.
- To save time, prepare the bang bang sauce and chop vegetables ahead of time.
- This dish stores well in the refrigerator for up to 3 days—keep sauce separate until serving.
