Description
If you’re looking for bold, satisfying ground turkey dinners, these Bang Bang–style rice bowls deliver big flavor with minimal effort. Juicy turkey, vibrant vegetables, and a creamy sweet-heat sauce come together over soft jasmine rice for a meal that feels indulgent yet balanced.
Ingredients
Scale
- 1 pound ground turkey
- 2 cups prepared jasmine rice
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 cup diced red bell pepper
- 1 cup chopped carrots
- 1 cup broccoli florets, cut small
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare the Rice: Cook the jasmine rice following the package directions. Keep it warm and fluffy until ready to assemble the bowls.
- Whisk the Sauce: In a small mixing bowl, stir together the mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and creamy. Set aside to allow the flavors to blend.
- Cook the Turkey: Place a large skillet over medium-high heat and add the olive oil. Once hot, add the ground turkey. Break it apart with a wooden spoon and cook until fully browned and no pink remains.
- Season the Meat: Pour in the soy sauce and season with salt and pepper. Stir well to evenly coat the turkey.
- Add the Vegetables: Mix in the bell pepper, carrots, and broccoli. Sauté for about 5 to 7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
- Combine with Sauce: Remove the skillet from the heat and fold in half of the prepared bang bang sauce. Toss until the turkey and vegetables are evenly coated.
- Assemble the Bowls: Divide the warm rice among serving bowls. Spoon the turkey and vegetable mixture over the top.
- Finish and Garnish: Drizzle the remaining sauce over each bowl. Sprinkle with sliced green onions and sesame seeds for added texture and flavor. Serve immediately while warm.
Notes
- Adjust the spice level by increasing or reducing the sriracha.
- Swap jasmine rice for brown rice or cauliflower rice for a lighter twist.
- Mix in other vegetables such as zucchini, snap peas, or spinach depending on what you have available.
- For a gluten-free version, replace soy sauce with tamari.
- Store leftovers in airtight containers in the refrigerator for up to three days, making this recipe ideal for meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 450