Description
These Bang Bang Ground Turkey Rice Bowls are a flavorful and easy-to-make meal featuring spicy-sweet bang bang sauce, tender ground turkey, and colorful vegetables served over jasmine rice. Ready in just 35 minutes, this recipe combines protein and veggies with a creamy, tangy sauce for a satisfying dinner.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey
- 1 cup chopped red bell pepper
- 1 cup chopped carrots
- 1 cup chopped broccoli
Rice
- 2 cups cooked jasmine rice
Bang Bang Sauce
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon lime juice
Seasoning
- 2 tablespoons soy sauce
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil (for cooking)
Instructions
- Cook Rice: Cook 2 cups of jasmine rice according to the package instructions until fluffy and set aside.
- Make Bang Bang Sauce: In a bowl, combine 1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1 tablespoon sriracha sauce, and 1 tablespoon lime juice. Mix well and set aside.
- Cook Turkey: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb ground turkey and cook, breaking it apart, until browned and cooked through.
- Season Turkey: Stir in 2 tablespoons soy sauce, salt, and black pepper to taste, mixing well to coat the meat evenly.
- Sauté Vegetables: Add 1 cup chopped red bell pepper, 1 cup chopped carrots, and 1 cup chopped broccoli to the skillet. Sauté until the vegetables are tender but still crisp, about 4-5 minutes.
- Combine Sauce: Remove skillet from heat and stir in half of the prepared bang bang sauce to the turkey and vegetables, mixing thoroughly.
- Assemble Bowls: Divide the cooked jasmine rice into four bowls, top with the turkey and vegetable mixture, then drizzle with the remaining bang bang sauce for extra flavor.
Notes
- The recipe can be made gluten-free by using gluten-free soy sauce.
- Adjust sriracha amount based on preferred spice level.
- Use brown rice instead of jasmine rice for a whole grain option.
- Leftovers keep well refrigerated for up to 3 days.
- Add chopped green onions or cilantro for garnish if desired.
