These Bang Bang Ground Turkey Rice Bowls are the saucy, spicy-sweet weeknight hero you will crave on repeat. Tender, caramelized turkey, fluffy rice, and a creamy bang bang drizzle come together fast for a colorful bowl that feels like takeout but tastes even better at home.
Why You’ll Love This Bang Bang Ground Turkey Rice Bowls
- Big flavor, minimal effort: ready in about 30 minutes.
- Balanced heat: creamy, tangy, spicy, and just sweet enough.
- Meal-prep friendly: packs well and reheats beautifully.
- Flexible: swap proteins, use any rice, and pile on your favorite veggies.
Bang Bang Ground Turkey Rice Bowls Ingredients & Substitutions
- 3 cups cooked rice, warm (jasmine, basmati, or brown). Sub: cauliflower rice for low carb.
- 1 lb ground turkey (93 percent lean). Sub: ground chicken or pork; extra-firm tofu crumbles for vegetarian.
- 1 tbsp neutral oil (avocado or canola).
- 3 garlic cloves, minced. Sub: 1 tsp garlic powder in a pinch.
- 1 tbsp fresh ginger, grated. Sub: 1 tsp ground ginger.
- 2 tbsp low-sodium soy sauce. Sub: tamari or coconut aminos for gluten free.
- 1 tbsp rice vinegar. Sub: apple cider vinegar.
- 1 tbsp brown sugar or honey. Sub: maple syrup.
- 1 tsp toasted sesame oil.
- Optional heat for meat: 1 tsp sriracha or red pepper flakes.
Bang Bang Sauce
- 1/2 cup mayonnaise. Sub: Kewpie for extra rich; Greek yogurt for lighter and tangier.
- 1/4 cup Thai sweet chili sauce.
- 1 to 2 tbsp sriracha, to taste.
- 1 tbsp lime juice.
- 1 tsp rice vinegar.
- Pinch of kosher salt.
Toppings
- 1 cup shredded cabbage or coleslaw mix
- 1 small cucumber, thinly sliced
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- Fresh cilantro and sesame seeds
- Lime wedges for serving
Step-by-Step Instructions to Make Bang Bang Ground Turkey Rice Bowls
1. Cook the Rice
Cook rice according to package directions so it is hot and fluffy when you assemble. Fluff with a fork, then keep warm.
2. Whisk the Bang Bang Sauce
In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar, and salt until smooth and pink. Taste and adjust heat with more sriracha if you like.
3. Brown the Turkey
Heat a large skillet over medium-high. Add oil, then the ground turkey. Spread it out into an even layer and let it sear 2 minutes before stirring. Cook 5 to 7 minutes, breaking it into small crumbles, until no longer pink and lightly browned.
4. Season and Gloss
Stir in garlic and ginger and cook 1 minute until fragrant. Add soy sauce, rice vinegar, brown sugar, sesame oil, and optional sriracha. Cook 2 to 3 minutes, stirring, until the liquid reduces slightly and the turkey looks glossy. For food safety, cook turkey to 165°F.
5. Assemble the Bowls
Divide warm rice into bowls. Top with the saucy turkey, cabbage, cucumber, carrots, and green onions. Drizzle generously with bang bang sauce, sprinkle with sesame seeds and cilantro, and finish with a squeeze of lime.
Tips for Success
- Get crispy bits: let the turkey sit undisturbed for a minute before stirring so it browns instead of steaming.
- Balance the sauce: if it tastes too spicy, add 1 to 2 teaspoons more mayo or sweet chili. If too sweet, add a splash of lime juice.
- Use hot rice: warm rice absorbs the juices and keeps the bowl cozy and satisfying.
- Prep ahead: chop veggies and whisk the sauce up to 3 days ahead for faster assembly.
Variations of Bang Bang Ground Turkey Rice Bowls
- Lettuce wrap style: swap rice for crunchy romaine or butter lettuce.
- Low carb: use cauliflower rice and light mayo or Greek yogurt.
- Protein swap: ground chicken, shrimp, or crispy tofu.
- Gluten free: use tamari or coconut aminos and check your chili sauce label.
- Dairy free: use your favorite dairy-free or egg-free mayo.
Serving Suggestions: What to Pair with Bang Bang Ground Turkey Rice Bowls
- Quick chili-garlic edamame
- Roasted broccoli or asparagus
- Simple cucumber salad with rice vinegar and sesame
- Miso soup or a light broth
Storage & Reheating Instructions
- Storage: cool components, then refrigerate turkey and rice in airtight containers up to 4 days. Keep sauce and veggies separate for best texture. Sauce keeps 5 days.
- Reheat: microwave turkey and rice together with a splash of water 60 to 90 seconds, stirring halfway, until hot. Add fresh toppings and sauce after reheating.
- Freeze: cooked turkey freezes up to 3 months. Thaw overnight in the fridge. Do not freeze the sauce or fresh vegetables.
Memories Made Around the Table
I made these bowls on a busy Tuesday when everyone came home hungry at different times. The make-ahead sauce saved the day, and watching each person build their own bowl with extra lime and sesame felt like a casual little dinner party right at the counter.
FAQs
How spicy are these bowls? The heat is moderate. For mild, reduce or skip the sriracha in the sauce. For extra heat, add more sriracha or a pinch of red pepper flakes to the turkey.
Can I use Greek yogurt instead of mayo? Yes. Use full-fat Greek yogurt for the best texture, and add 1 tsp honey to balance tang if needed. The sauce will be slightly lighter and tangier.
Is this recipe gluten free? It can be. Use tamari or coconut aminos instead of soy sauce and verify your sweet chili sauce is gluten free. Serve with rice or cauliflower rice.
Can I make it ahead for meal prep? Absolutely. Portion rice, turkey, and sauce separately. Reheat the rice and turkey, then add fresh veggies and sauce right before eating.
What rice works best? Jasmine is my go-to for fragrance and fluff, but basmati or short grain work well. For whole grain, use brown rice and add an extra squeeze of lime for brightness.
Final Thoughts
These Bang Bang Ground Turkey Rice Bowls deliver a cozy, colorful dinner with restaurant-worthy flavor in minutes. Keep the sauce on hand, switch up the veggies, and make it your own. Happy cooking.
Bang Bang Ground Turkey Rice Bowls
Equipment
- 1 Large Skillet
- 1 Mixing Bowl
- 1 Whisk
- 1 Knife
- 1 Cutting Board
- 1 Measuring spoons
- 1 Rice cooker or saucepan with lid (optional)
Ingredients
Turkey & Rice
- 3 cup cooked rice warm; jasmine, basmati, or brown
- 1 lb ground turkey 93% lean
- 1 tbsp neutral oil avocado or canola
- 3 clove garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 1 tsp toasted sesame oil
- 1 tsp sriracha optional; or red pepper flakes
Bang Bang Sauce
- 0.5 cup mayonnaise
- 0.25 cup Thai sweet chili sauce
- 1 tbsp sriracha to taste; add up to 2 tbsp
- 1 tbsp lime juice
- 1 tsp rice vinegar
- 1 pinch kosher salt
Toppings
- 1 cup shredded cabbage or coleslaw mix
- 1 small cucumber thinly sliced
- 0.5 cup shredded carrots
- 2 green onions thinly sliced
- Fresh cilantro
- Sesame seeds
- Lime wedges for serving
Instructions
Make the Bowls
- Cook rice according to package directions so it is hot and fluffy when you assemble. Fluff with a fork, then keep warm.
- In a bowl, whisk mayonnaise, sweet chili sauce, sriracha, lime juice, rice vinegar, and salt until smooth and pink. Taste and adjust heat with more sriracha if you like.
- Heat a large skillet over medium-high. Add oil, then the ground turkey. Spread it out into an even layer and let it sear 2 minutes before stirring. Cook 5 to 7 minutes, breaking it into small crumbles, until no longer pink and lightly browned.
- Stir in garlic and ginger and cook 1 minute until fragrant. Add soy sauce, rice vinegar, brown sugar, sesame oil, and optional sriracha. Cook 2 to 3 minutes, stirring, until the liquid reduces slightly and the turkey looks glossy. For food safety, cook turkey to 165°F.
- Divide warm rice into bowls. Top with the saucy turkey, cabbage, cucumber, carrots, and green onions. Drizzle generously with bang bang sauce, sprinkle with sesame seeds and cilantro, and finish with a squeeze of lime.