Save to Pinterest The first time I tossed ground turkey in that glossy, pink-orange sauce, I didn't expect it to become my go-to weeknight savior. I was tired, craving something bold but easy, and I threw together what I had: mayo, sweet chili sauce, a squeeze of Sriracha. The kitchen smelled like ginger and sesame, and suddenly dinner felt like an event. Now, every time I make these bowls, I think about how something so simple can feel this alive.
I made this for my sister on a rainy Tuesday when she showed up unannounced and hungry. She stood in my kitchen, skeptical of the shredded cabbage and lime wedges, but after one bite she went quiet. She scraped her bowl clean and asked me to text her the recipe before she even left. That's when I knew this one was a keeper.
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Ingredients
- Rice vinegar: This gives the sauce its tangy backbone without overpowering the sweetness, and it brightens everything it touches.
- Mayonnaise: The creamy base that makes the sauce cling to every bite of turkey, you can swap it for vegan mayo if needed.
- Sweet chili sauce: This is where the magic starts, sticky, sweet, and just a little spicy, it balances the heat from the Sriracha.
- Sriracha: Adjust this to your courage level, start with one tablespoon and work your way up.
- Honey: A spoonful mellows the heat and rounds out the sauce with a gentle sweetness.
- Garlic and ginger: Fresh is best here, they add aromatic warmth that dried versions just can't match.
- Ground turkey: Lean, mild, and a perfect canvas for bold flavors, it cooks quickly and soaks up the sauce beautifully.
- Soy sauce and sesame oil: These season the turkey with umami depth and a nutty richness that makes every forkful satisfying.
- Long-grain white rice: Fluffy and neutral, it cushions all the bold flavors without competing.
- Carrot, cucumber, and red cabbage: The crunch trio that keeps every bite interesting and adds color that makes the bowls look like art.
- Scallions and sesame seeds: The final flourish, they add sharpness and nuttiness that tie everything together.
- Cilantro and lime: Fresh, bright, and essential for that last-minute pop of flavor that wakes up the whole bowl.
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Instructions
- Cook the rice:
- Follow the package directions and keep it warm while you prep everything else. Fluffy rice is the foundation here, so don't rush it.
- Make the bang bang sauce:
- Whisk together rice vinegar, mayo, sweet chili sauce, Sriracha, honey, garlic, and ginger in a small bowl until smooth. Taste it, adjust the heat or sweetness, and set it aside to let the flavors meld.
- Cook the turkey:
- Heat vegetable oil in a large skillet over medium-high heat, then add the ground turkey and break it up with a spatula as it cooks. Once it's no longer pink, about 5 to 7 minutes, you're ready to season.
- Season and finish the turkey:
- Stir in soy sauce, sesame oil, salt, and pepper, then cook for another minute or two so the flavors sink in. Remove from heat and let it rest while you build the bowls.
- Assemble the bowls:
- Divide warm rice among four bowls, then top each with seasoned turkey. Arrange carrot, cucumber, and cabbage around the turkey in neat piles or scattered however you like.
- Drizzle and garnish:
- Spoon a generous amount of bang bang sauce over each bowl, then sprinkle with scallions, sesame seeds, and cilantro. Serve with lime wedges on the side and let everyone squeeze their own over the top before digging in.
Save to Pinterest One night, I made these bowls for a group of friends who claimed they didn't like ground turkey. They ate in silence, then one of them looked up and said, I take it back. Sometimes the best compliment is when people stop talking and just eat. These bowls do that every time.
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Swaps and Substitutions
If you want to lighten things up, swap the white rice for cauliflower rice or brown rice. You can also use ground chicken or even crumbled tofu if you want to go meatless. The bang bang sauce works on anything, so don't be afraid to experiment with what's in your fridge. I've used shredded Brussels sprouts instead of cabbage, and it was just as good.
Storage and Reheating
These bowls keep well in the fridge for up to three days, but I recommend storing the components separately if you can. The turkey and rice reheat beautifully in the microwave, but the vegetables and garnishes are best added fresh. If you're meal prepping, portion everything into containers and drizzle the sauce right before you eat so it stays vibrant and doesn't get soggy.
Serving Suggestions
These bowls are a full meal on their own, but if you want to stretch them or add more crunch, serve them with crispy wonton strips or a side of edamame. I've also made extra sauce and used it as a dip for spring rolls or drizzled it over roasted broccoli. The possibilities are endless once you have that sauce in your fridge.
- Make a double batch of the bang bang sauce and keep it in a jar for quick lunches all week.
- Add a fried egg on top for extra richness and a runny yolk that mixes into the rice.
- Sprinkle crushed peanuts or cashews over the bowls for an extra layer of texture and flavor.
Save to Pinterest This recipe taught me that weeknight dinners don't have to be boring or complicated. Sometimes all you need is a great sauce, a few fresh vegetables, and the willingness to make something that feels special even when you're tired.
Recipe Questions & Answers
- → What makes the sauce special?
The bang bang sauce combines creamy mayonnaise with sweet chili sauce, tangy rice vinegar, spicy Sriracha, honey, garlic, and fresh ginger, creating a perfect balance of sweet, tangy, and savory flavors that coat the turkey beautifully.
- → Can I make this ahead?
Yes, you can prepare the sauce up to 3 days in advance and store it in the refrigerator. Cooked turkey and rice can be stored separately for up to 3 days, though the vegetables are best added fresh before serving.
- → Is this gluten-free?
The dish can easily be made gluten-free by substituting tamari or certified gluten-free soy sauce for the regular soy sauce listed in the ingredients.
- → What other proteins work?
Ground chicken, pork, or even crumbled tofu work wonderfully as alternatives to ground turkey, all absorbing the bold flavors of the sauce equally well.
- → How do I adjust the spice level?
Simply increase or decrease the amount of Sriracha in the sauce to your preferred heat level, starting with one tablespoon and tasting before adding more.
- → Can I use different vegetables?
Absolutely, bell peppers, snap peas, shredded broccoli, or edamame make excellent additions or substitutions for the existing vegetables based on what you have available.
