Quick Bang Bang Ground Turkey Rice Bowls for Busy Nights

This Bang Bang Ground Turkey Rice Bowls recipe is built for speed and bold flavor. Ready in about 20 minutes, it uses simple pantry staples and colorful veg for a complete meal. The creamy sweet-spicy sauce pulls everything together without fuss. Perfect for weeknights or a fast meal-prep dinner.

Why This Recipe Works

This dish balances fast-cooking ground turkey with pre-cooked jasmine rice so the skillet work is all that matters. A quick sauce combines mayo, sweet chili, and sriracha for instant bang bang flavor with no extra steps. Using chopped bell pepper, carrots, and broccoli adds crunch and color without long roasting times. Soy sauce seasons the turkey while lime juice brightens the sauce so the bowl never feels heavy. The recipe is flexible so you can swap veggies or double the sauce for extra saucy bowls.

Flavor and Texture

The bang bang sauce gives a creamy, sweet, and spicy hit that coats the turkey and veggies. Ground turkey stays tender and soaks up soy sauce for savory depth. Bell pepper adds juicy crunch while carrots and broccoli keep a pleasing bite when cooked just until tender-crisp. Green onions and sesame seeds finish the bowls with fresh, nutty pops. Altogether you get a contrast of creamy sauce, soft rice, and crisp vegetables in every spoonful.

Ingredients

– 1 lb ground turkey
– 2 cups cooked jasmine rice
– 1/2 cup mayonnaise
– 1/4 cup sweet chili sauce
– 1 tablespoon sriracha sauce
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 cup chopped red bell pepper
– 1 cup chopped carrots
– 1 cup chopped broccoli
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 green onions, sliced
– 1 tablespoon sesame seeds

Step by Step Instructions

1. Begin by cooking jasmine rice according to package instructions, so it is ready and warm when needed.
2. In a small bowl, mix together the mayonnaise, sweet chili sauce, sriracha sauce, and lime juice to create the bang bang sauce. Set it aside.
3. Heat a large skillet over medium-high heat and add the olive oil.
4. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until browned.
5. Once the turkey is cooked through, add the soy sauce, salt, and pepper. Stir well to combine.
6. Add the chopped red bell pepper, carrots, and broccoli to the skillet, cooking for another 5-7 minutes until the vegetables are tender-crisp.
7. Remove the skillet from the heat and mix in half of the bang bang sauce, ensuring everything is well coated.
8. To serve, place a mound of cooked jasmine rice into individual bowls.
9. Top the rice with the turkey and vegetable mixture.
10. Drizzle the remaining bang bang sauce over each bowl.
11. Garnish with sliced green onions and sesame seeds for added flavor and texture.
12. Serve immediately and enjoy!

Quick Tips and Shortcuts

Use leftover or store-bought cooked jasmine rice to shave off time. Chop vegetables while the rice cooks and keep them similar in size so they cook evenly. If you want extra heat, add more sriracha to the sauce or a pinch of red pepper flakes. For a faster cleanup, cook rice in a microwave-safe container and brown the turkey in a nonstick skillet. Double the sauce and store extra in a jar to drizzle over salads or noodles.

Storage and Meal Prep

Cool leftovers quickly and store in airtight containers in the fridge for up to three days. Keep sauce separate if you prefer a less saucy reheated meal. Reheat gently in a skillet or microwave until steaming through. For meal prep, portion rice and turkey mixture into containers and add green onions and sesame seeds just before serving.

Short Closing Note

This bowl is a fast, flavor-forward weeknight winner that feels much more effortful than it is. With a few simple swaps you can tailor it to whatever is in your fridge.

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