Ground Turkey Rice Bowls with Bang Bang Sauce
Quick and comforting ground turkey rice bowls topped with a creamy, spicy-sweet bang bang sauce, perfect for a weeknight dinner.
Ingredients
For the Turkey
- 1 lb ground turkey (93% or leaner)
- 2 tbsp soy sauce (use low-sodium if watching salt) For gluten-free: swap soy sauce for tamari or coconut aminos.
- 1 tbsp sriracha Adjust to taste.
- 1 tsp seasoning (suggested: 1/2 tsp garlic powder + 1/2 tsp onion powder)
For the Bang Bang Sauce
- 1/2 cup bang bang sauce (store-bought or homemade) For homemade bang bang, mix 1/3 cup mayonnaise, 2–3 tbsp sweet chili sauce, and 1 tsp sriracha to taste.
For Serving
- 2 cups cooked rice (white, brown, or jasmine)
- Toppings of choice: sliced green onions, sesame seeds, shredded carrots, cucumber, steamed broccoli, cilantro, lime wedges Add fresh toppings after reheating if frozen.
Instructions
Cooking the Turkey
- Heat a large skillet over medium. Add a splash of oil if your pan is lean; swirl to coat.
- Add ground turkey. Break into pieces and cook until no longer pink and nicely browned in places, about 6–8 minutes.
- Stir in soy sauce, sriracha, and seasoning. Cook 1–2 minutes more so the flavors meld.
- Remove skillet from heat. Pour in bang bang sauce and toss the turkey until evenly coated.
Assembling the Bowl
- Divide cooked rice into bowls.
- Top with the seasoned turkey mixture.
- Finish with toppings: sliced green onions, sesame seeds, steamed or raw veggies, and a lime wedge. Serve immediately.
Notes
Best served fresh for the best texture. Refrigerate cooked turkey and rice separately in airtight containers within 2 hours of cooking and store for up to 3–4 days. Assemble fresh bowls during the week for meal prep. Don't overcrowd the pan when browning; working in batches lets the turkey caramelize instead of steaming.