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A close-up view of a bang bang ground turkey rice bowl, showing the texture of the seasoned turkey and the creamy sauce drizzled on top.

Bang Bang Ground Turkey Rice Bowls: Your New Weeknight Favorite

Transform your dinner routine with these Bang Bang Ground Turkey Rice Bowls. Ready in under 30 minutes, this recipe features seasoned ground turkey and a creamy, spicy sauce over fluffy rice for an easy, flavor-packed meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 93/7 Ground Turkey
  • 1 tbsp Avocado Oil
  • 2 cloves Garlic minced
  • 1 tsp Fresh Ginger grated
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tsp Rice Vinegar
  • 1/2 cup Mayonnaise
  • 1/4 cup Sweet Chili Sauce
  • 1 tbsp Sriracha or more, to taste
  • 1 tsp Lime Juice freshly squeezed
  • 2 cups Jasmine Rice uncooked, to make 4 cups cooked
  • 2 Green Onions thinly sliced
  • 1 tbsp Sesame Seeds

Equipment

  • 1 Large Skillet
  • 1 Saucepan
  • 1 Small Bowl

Method
 

  1. Cook jasmine rice according to package directions. Fluff with a fork once done.
  2. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and fresh lime juice until smooth. Set aside.
  3. Heat avocado oil in a large skillet over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spoon. Drain any excess fat.
  4. Stir in the minced garlic and grated ginger, and cook for 30 seconds until fragrant. Add the soy sauce and rice vinegar, stirring to coat the turkey evenly. Simmer for 1-2 minutes.
  5. Divide the cooked rice into four bowls. Top with the ground turkey mixture. Drizzle generously with the Bang Bang sauce. Garnish with sliced green onions and sesame seeds before serving.

Notes

Make it Ahead: The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Storage: Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat the turkey and rice before drizzling with the cold sauce.