Go Back
Ground Turkey Rice Bowls

Ground Turkey Rice Bowls

These Ground Turkey Bang Bang Rice Bowls are a fast, flavorful 20-minute weeknight dinner. Seasoned ground turkey is cooked in a savory soy-sriracha sauce, served over fluffy rice, and drizzled with a creamy, spicy bang bang sauce. Easy to customize and guaranteed to be a family favorite!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

Bang Bang Sauce

  • ½ cup mayonnaise
  • 3 tbsp sweet chili sauce
  • 1 tbsp honey

Ground Turkey

  • 1 lb ground turkey (85–93% lean)
  • 1 tbsp sesame oil (or preferred cooking oil)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sriracha
  • tsp garlic powder
  • ½ tsp ground ginger
  • 1 tsp cornstarch (optional, to thicken)

Rice Bowls

  • 2 cups cooked rice white, brown, or cauliflower rice
  • Optional toppings: shelled edamame shredded carrots, sliced cucumbers, diced avocado, shredded cabbage, pickled onions, steamed broccoli, kimchi
  • Sesame seeds and chopped green onions for garnish

Instructions
 

  • 1. Make the bang bang sauce. Add the mayonnaise, sweet chilli sauce, sriracha, and honey to a small bowl. Whisk until smooth. Taste and adjust heat or sweetness as needed. Cover and refrigerate until ready to serve.
    2. Cook the turkey. Heat a large skillet over medium-high heat and add the sesame oil. Once shimmering, add the ground turkey and break it into small crumbles. Cook until browned and the internal temperature reaches 165°F.
    3. Season the turkey. Reduce heat to medium-low. Add the soy sauce, sriracha, garlic powder, ginger, salt, and pepper. Stir to combine and simmer for 2–3 minutes. If you prefer a thicker consistency, sprinkle the cornstarch over the turkey and stir well. Optional: stir 2 tablespoons of bang bang sauce into the meat just before serving for extra flavor.
    4. Assemble the bowls. Divide cooked rice among bowls. Add desired toppings and spoon the turkey mixture over the top. Drizzle generously with Bang Bang sauce and garnish with sesame seeds and chopped green onions.

Notes

  • For the best flavor and texture, use 85–93% lean ground turkey rather than 99% lean.
  • Minute rice or leftover refrigerator rice both work great here and save time.
  • If the turkey mixture gets too dry in the pan, add a splash of soy sauce or chicken broth to loosen it up.
  • To make gluten-free, substitute tamari for the soy sauce.
  • A squeeze of fresh lime juice or a little orange zest stirred into the cooked turkey takes the flavor to the next level.
  • Store leftover turkey and sauce separately in airtight containers. Turkey keeps for 3–4 days in the fridge; sauce keeps up to 1 week. Turkey can also be frozen for up to 3 months.