Spicy Bang Bang Turkey Bowls (Print Version)

Savory turkey bowls with crisp veggies and creamy spicy sauce over fluffy rice

# Components:

→ Ground Turkey

01 - 1 pound ground turkey
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sriracha
04 - 1 tablespoon hoisin sauce
05 - 2 teaspoons sesame oil
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/2 teaspoon ground black pepper

→ Rice

09 - 2 cups cooked jasmine or white rice

→ Vegetables

10 - 1 cup shredded carrots
11 - 1 cup thinly sliced cucumber
12 - 1 cup shredded purple cabbage
13 - 2 green onions, sliced
14 - 1/4 cup fresh cilantro leaves

→ Bang Bang Sauce

15 - 1/3 cup mayonnaise or vegan mayo
16 - 2 tablespoons sweet chili sauce
17 - 1 tablespoon sriracha
18 - 1 tablespoon lime juice
19 - 1 teaspoon honey or maple syrup

→ Garnish

20 - 2 tablespoons toasted sesame seeds
21 - Lime wedges

# Method:

01 - Prepare rice according to package instructions and keep warm until ready to assemble bowls.
02 - In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until smooth. Set aside.
03 - Heat sesame oil in a large skillet over medium heat. Sauté minced garlic and ginger for 1 minute until fragrant.
04 - Add ground turkey to the skillet, breaking it apart with a spatula. Cook for 5 to 7 minutes until completely browned.
05 - Stir in soy sauce, sriracha, hoisin sauce, and black pepper. Cook for 2 to 3 minutes until the mixture is well combined and saucy.
06 - Divide cooked rice evenly among four bowls. Top each with seasoned turkey, then arrange shredded carrots, sliced cucumber, and purple cabbage around the sides.
07 - Generously drizzle bang bang sauce over each bowl. Sprinkle with sliced green onions, fresh cilantro, and toasted sesame seeds. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The bang bang sauce is dangerously addictive—creamy, spicy, and perfectly balanced in a way that makes you want to pour it on everything.
  • Everything comes together in under 45 minutes, so you can serve this on a weeknight without feeling like you're sacrificing quality or flavor.
  • It's naturally adaptable to dietary needs and tastes, so you can make it exactly how you and your guests want it.
02 -
  • Don't skip browning the turkey properly—rushing this step means you end up with steamed meat instead of flavorful, golden pieces that actually taste good.
  • The bang bang sauce can be made hours ahead and stored in the fridge, which is a game-changer on busy nights because you've already handled the fussiest part.
  • Taste your soy sauce and hoisin sauce before you open them into the pan—some brands are saltier than others, so you might need to adjust or skip adding extra seasoning.
03 -
  • Don't use pre-shredded carrots or cabbage if you can help it—they dry out faster and don't have nearly the same satisfying crunch as what you shred yourself fifteen minutes before eating.
  • If you're cooking for someone with a spice sensitivity, make their bang bang sauce with less or no sriracha and let them add more at the table—it's way easier than making a whole separate batch.
  • Toasted sesame seeds make an enormous difference in the final bite, so take the thirty seconds to toast them in a dry pan instead of using them raw.
Return