Description
These Spicy Bang Bang Turkey Bowls are a vibrant, flavorful meal featuring ground turkey cooked in a savory and spicy sauce, served over fluffy jasmine rice with fresh shredded vegetables and a creamy, tangy bang bang sauce. Perfect for a quick and satisfying dinner, this recipe balances heat, sweetness, and umami with crisp textures for a delightful bowl experience.
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 Bowls
- 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
- 2 tablespoons toasted sesame seeds
- Lime wedges, for serving
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
Instructions
- Cook Rice: Prepare rice according to package instructions, keeping 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. Set aside.
- Infuse Aromatics: Heat sesame oil in a large skillet over medium heat. Sauté minced garlic and grated ginger for about 1 minute until fragrant, being careful not to burn.
- Brown Turkey: Add ground turkey to the skillet, breaking it apart with a spatula. Cook for 5 to 7 minutes until turkey is fully browned and no longer pink.
- Season Turkey Mixture: Stir in soy sauce, sriracha, hoisin sauce, and ground black pepper. Cook for another 2 to 3 minutes, allowing the flavors to meld and the mixture to become saucy.
- Assemble Bowls: Divide cooked rice evenly among four bowls. Top each with the seasoned turkey mixture. Arrange shredded carrots, sliced cucumber, and shredded purple cabbage around the turkey.
- Finish and Serve: Generously drizzle the prepared bang bang sauce over each bowl. Sprinkle with sliced green onions, fresh cilantro leaves, and toasted sesame seeds. Serve immediately with lime wedges on the side to squeeze over the bowls for extra brightness.
Notes
- You can substitute ground turkey with ground chicken or tofu for alternative protein options.
- Adjust the sriracha quantity in the turkey mixture and sauce to make the dish milder or spicier based on preference.
- To make it gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.
- Leftover turkey mixture and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Adding avocado slices or chopped peanuts as toppings can add creaminess and crunch for extra texture.
