Delicious ground turkey rice bowl topped with Bang Bang sauce and fresh veggies.

Ground Turkey Rice Bowls with Bang Bang Sauce

BySavannah Brooks
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Why Make This Recipe

Ground Turkey Rice Bowls with Bang Bang Sauce are tasty and easy to make. This dish is perfect for a quick dinner or meal prep for the week. The combination of ground turkey, fresh veggies, and a spicy sauce brings flavor and nutrition to your table. Plus, it’s customizable based on your preferences, making it a hit for everyone in the family.

How to Make Ground Turkey Rice Bowls with Bang Bang Sauce

Ingredients

  • 1 lb ground turkey
  • 1 Tbsp sesame oil (or your favorite cooking oil)
  • 2-3 garlic cloves (minced)
  • 2 tsp grated ginger
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • 3 Tbsp soy sauce (low sodium)
  • 1-2 Tbsp sriracha
  • 2-3 Tbsp chicken broth
  • 2 tsp honey
  • ½ tsp black pepper
  • ½ tsp sea salt (more or less to taste)
  • 2 tsp corn starch
  • ½ cup mayonnaise
  • 3 Tbsp sweet chili sauce
  • ½-1 Tbsp sriracha (more to kick up the spice)
  • 1 tsp rice vinegar
  • 2 tsp honey
  • Rice
  • Shredded carrots
  • Sliced cucumbers
  • Shelled edamame
  • Pickled onions
  • Avocado
  • Shredded cabbage
  • Sliced green onion
  • Sesame seeds
  • And more!

Directions

  1. Prep Bang Bang Sauce: In a small bowl, mix together all the bang bang sauce ingredients. Whisk well to combine. Taste and adjust the flavor by adding more sriracha for spice or extra honey or sweet chili sauce if you want it sweeter. Chill until you are ready to serve.

  2. Prepare Ground Turkey Mixture: Heat some sesame oil in a large skillet over medium-high heat. When the oil is hot, add the ground turkey and break it into smaller pieces. Cook it until browned and the internal temperature reaches 165°F. Then, reduce the heat to medium-low and add in the remaining ingredients, except for the cornstarch.

  3. Simmer: Let it simmer for 2-3 minutes, stirring occasionally. To thicken the mixture, sprinkle the corn starch over the turkey mixture and stir to combine. If you like, you can stir in about 2 tablespoons of the bang bang sauce into the meat just before serving.

  4. Assemble Rice Bowls: There are no rules for this! Start with the rice, then add your choice of veggies. Spoon the ground turkey mixture on top, and drizzle with bang bang sauce. Finish by garnishing with sliced green onions and sesame seeds.

How to Serve Ground Turkey Rice Bowls with Bang Bang Sauce

Serve the rice bowls warm. They make a great main dish. You can offer additional bang bang sauce on the side for those who like it spicier. Enjoy with chopsticks or a fork!

How to Store Ground Turkey Rice Bowls with Bang Bang Sauce

Store any leftovers in an airtight container in the refrigerator. They will last for 3-4 days. To reheat, simply warm in a microwave or in a skillet on the stove until heated through.

Tips to Make Ground Turkey Rice Bowls with Bang Bang Sauce

  • You can use ground chicken or beef instead of turkey if you prefer.
  • For a vegetarian option, swap ground turkey for cooked lentils or tofu.
  • Feel free to add in any of your favorite veggies or toppings!

Variation

You can vary the rice bowl by using different sauces or toppings. Try adding avocado crema for a creamier texture or a dash of lime juice for freshness.

FAQs

1. Can I make the Bang Bang sauce in advance?
Yes, you can prepare the sauce and store it in the refrigerator for up to a week.

2. Can I freeze the turkey mixture?
Yes, you can freeze the ground turkey mixture for about 3 months. Thaw it overnight in the fridge before reheating.

3. What type of rice works best for these bowls?
You can use white rice, brown rice, quinoa, or even cauliflower rice for a low-carb option.

Print
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Ground Turkey Rice Bowls with Bang Bang Sauce

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Paleo
Print Recipe

Description

Delicious and customizable ground turkey rice bowls topped with a spicy bang bang sauce.

Ingredients

  • 1 lb ground turkey
  • 1 Tbsp sesame oil
  • 2-3 garlic cloves (minced)
  • 2 tsp grated ginger
  • ½ tsp smoked paprika
  • ½ tsp onion powder
  • 3 Tbsp soy sauce (low sodium)
  • 1-2 Tbsp sriracha
  • 2-3 Tbsp chicken broth
  • 2 tsp honey
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 2 tsp corn starch
  • ½ cup mayonnaise
  • 3 Tbsp sweet chili sauce
  • ½-1 Tbsp sriracha (for more spice)
  • 1 tsp rice vinegar
  • 2 tsp honey
  • Rice
  • Shredded carrots
  • Sliced cucumbers
  • Shelled edamame
  • Pickled onions
  • Avocado
  • Shredded cabbage
  • Sliced green onion
  • Sesame seeds

Instructions

  1. Prep Bang Bang Sauce: In a small bowl, mix together all the bang bang sauce ingredients. Whisk well and chill until ready to serve.
  2. Prepare Ground Turkey Mixture: Heat sesame oil in a large skillet over medium-high heat. Add ground turkey and cook until browned and reaches an internal temperature of 165°F. Reduce heat and add remaining ingredients (except corn starch).
  3. Simmer: Let the mixture simmer for 2-3 minutes. Thicken by sprinkling corn starch over the turkey mixture, stirring to combine.
  4. Assemble Rice Bowls: Start with rice, add veggies, spoon the ground turkey mixture on top, and drizzle with bang bang sauce. Garnish with sliced green onions and sesame seeds.

Notes

Feel free to customize your bowl with your favorite vegetables or proteins. Serve with extra bang bang sauce on the side for those who prefer more spice.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Skillet Cooking
  • Cuisine: Asian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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