Ground Turkey Rice Bowls with Bang Bang Sauce are a tasty and colorful meal full of flavor and texture. The lean ground turkey gets nicely browned and seasoned, then served over fluffy rice with some fresh veggies. The real star here is the bang bang sauce—a creamy, spicy drizzle that brings everything together with a little kick.
I love making these bowls on busy weeknights because they come together quickly and feel satisfying without being too heavy. The bang bang sauce is my favorite part—it adds just the right balance of heat and creaminess. Sometimes I add extra veggies like shredded carrots or cucumber to keep things fresh and crunchy.
One of my favorite ways to enjoy this dish is with a squeeze of lime on top and some chopped green onions for a bit of brightness. It’s the kind of meal that’s easy to customize, so everyone can tweak it to their taste. Plus, it’s great for meal prep and tastes even better the next day!
Key Ingredients & Substitutions
Ground turkey: This lean meat is great for a healthy protein boost. If you prefer, ground chicken or pork can be used instead. For a plant-based option, crumbled tofu or tempeh work well with the same seasonings.
Rice: Jasmine or long-grain white rice is perfect for its fluffiness. Brown rice, quinoa, or cauliflower rice are good swaps if you want more fiber or a lower-carb option.
Bang Bang Sauce: Mayonnaise creates the creamy base here. You can substitute with vegan mayo or Greek yogurt for a lighter version. Sweet chili sauce adds sweetness and mild heat—if unavailable, mix honey or brown sugar with a little chili garlic sauce.
Veggies: Carrots and green onions bring crunch and freshness. Feel free to add peppers, shredded cabbage, or cucumber for extra color and texture.
How Do I Get the Perfect Texture When Cooking Ground Turkey?
Ground turkey can sometimes come out soggy or dry if not handled right. Here’s how to get it just right:
- Heat the pan and oil first to get a nice sear on the turkey.
- Cook over medium-high heat without overcrowding the pan; work in batches if needed.
- Break the turkey apart with your spatula for even browning.
- Season early to build flavor, and avoid stirring constantly—let it brown for a minute before breaking up.
- Drain excess liquid if it releases too much moisture, so the meat doesn’t steam.
These tips help create flavorful, well-textured ground turkey that holds up nicely in the rice bowl.
Equipment You’ll Need
- Large skillet – perfect for browning the ground turkey evenly without crowding.
- Medium saucepan or rice cooker – makes cooking fluffy rice easy and hands-free.
- Mixing bowl – handy for whisking up the bang bang sauce smoothly.
- Sharp knife and cutting board – essential for chopping veggies and garnishes safely.
- Spoon or spatula – great for breaking up the turkey and stirring ingredients together.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or pork to change up the flavor profile.
- Add shredded carrots or diced bell peppers for extra crunch and sweetness.
- Mix in chopped fresh cilantro or basil for a bright, herbal note.
- Top with crushed peanuts or sesame seeds for added texture and a nutty finish.
Ground Turkey Rice Bowls with Bang Bang Sauce
Ingredients You’ll Need:
For the Rice Bowl:
- 2 cups cooked white rice (jasmine or long-grain)
- 1 lb ground turkey
- 1 tbsp vegetable oil
- 1/2 cup diced carrots
- 1/4 cup diced green onions (plus more for garnish)
- Salt and pepper, to taste
- 1 fresh lime, halved or quartered
- 1/2 cup shredded purple cabbage (optional, for color and crunch)
- 1 small fresh jalapeño, sliced (optional, for garnish)
For the Bang Bang Sauce:
- 1/3 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp Sriracha (adjust more or less to taste)
- 1 tsp lime juice
- 1/2 tsp garlic powder
How Much Time Will You Need?
This recipe takes about 20-25 minutes in total. Cooking rice can be done ahead if you like, and the turkey and sauce come together quickly in about 15 minutes. It’s a great option for a busy weeknight dinner that’s ready fast!
Step-by-Step Instructions:
1. Prepare the Rice:
Cook the white rice according to package instructions. Once cooked, set it aside and keep warm so it’s ready when you finish the turkey.
2. Make the Bang Bang Sauce:
In a small bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, lime juice, and garlic powder until smooth. Taste and adjust the spiciness by adding more or less Sriracha as you like. Put it in the fridge until you’re ready to use it.
3. Cook the Turkey:
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey and season it with a pinch of salt and pepper. Use a spatula to break the meat apart and cook until browned and cooked through, about 6-8 minutes.
4. Add the Veggies:
Stir in the diced carrots and green onions to the skillet with the turkey. Cook for another 2-3 minutes, just until the carrots soften slightly but still have some crunch.
5. Assemble the Bowls:
Divide the cooked rice between your serving bowls. Spoon the warm turkey mixture on top of the rice.
6. Add Toppings and Sauce:
Garnish with shredded purple cabbage, sliced jalapeño, and extra green onions if you like. Drizzle the Bang Bang Sauce generously over the bowls. Serve with lime wedges on the side for squeezing over.
7. Serve and Enjoy:
These bowls are best enjoyed warm and fresh. If you prefer, mix all the components together before eating to combine all the flavors nicely.
Can I Use Frozen Ground Turkey for This Recipe?
Yes! Just make sure to fully thaw the ground turkey in the refrigerator overnight before cooking. This helps it cook evenly and prevents extra moisture in the skillet.
Can I Make the Bang Bang Sauce Ahead of Time?
Absolutely! The sauce can be made up to 3 days in advance and stored covered in the fridge. Give it a quick stir before drizzling over your rice bowls.
What Can I Substitute for Sweet Chili Sauce?
If you don’t have sweet chili sauce, try mixing a bit of honey or brown sugar with chili garlic sauce or Sriracha for a similar sweet and spicy flavor.
How Should I Store Leftovers?
Keep any leftover rice bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, and add a splash of water or extra sauce to keep it moist.
