Pin it My partner walked in from work one Wednesday, dropped his bag, and asked what smelled so good. I was mid-stir with a skillet of ground turkey turning golden, garlic and ginger steaming up the whole kitchen. That was the night I threw together what I had in the fridge and a sauce idea I'd been turning over in my head all day. We ate those first bowls standing at the counter, lime juice dripping down our wrists, and he said it tasted like takeout but better.
I made these bowls for a friend who swore she didn't like ground turkey. She finished hers, then scraped the bowl with her spoon for every last sesame seed. The sauce did all the work, turning something plain into something she actually craved. Now she texts me every few weeks asking if I remember the proportions, because she never writes anything down.
Ingredients
- Rice vinegar: This is what makes the sauce bright and a little tangy without being sharp, and it balances out the sweetness beautifully.
- Mayonnaise: The creamy base that carries all the other flavors and clings to the turkey like a dream.
- Sweet chili sauce: Sticky, glossy, with a mild heat that plays well with the Sriracha you add next.
- Sriracha: Start with one tablespoon if you're cautious, two if you like a real kick, and taste before you commit.
- Honey: Rounds out the heat and adds a gentle sweetness that makes the whole sauce addictive.
- Garlic: Fresh is best here, minced fine so it melts into the sauce and doesn't bite back.
- Fresh ginger: Grate it on a microplane for the most flavor, and it gives the sauce that warm, aromatic backbone.
- Vegetable oil: For browning the turkey without sticking, neutral and reliable.
- Ground turkey: Lean, quick-cooking, and it soaks up the soy and sesame oil like a sponge.
- Soy sauce: Adds that salty umami depth that makes the turkey taste more interesting than it has any right to.
- Sesame oil: Just a teaspoon, but it fills the kitchen with toasty, nutty warmth.
- Long-grain white rice: Fluffy and neutral, the perfect base to soak up all the sauce.
- Carrot: Julienned thin for crunch and a pop of color in every bite.
- Cucumber: Cool, crisp, and refreshing against the heat of the sauce.
- Red cabbage: Adds crunch and a little earthiness, plus it looks gorgeous in the bowl.
- Scallions: Thinly sliced for a fresh, sharp bite that cuts through the richness.
- Sesame seeds: Toasted if you have them, for nutty crunch and that final touch of flavor.
- Fresh cilantro: Bright, herbal, and optional if you're one of those people who tastes soap.
- Lime wedges: The final squeeze that wakes everything up and ties it all together.
Instructions
- Cook the rice:
- Follow the package directions and keep it warm while you build the rest of the bowl. If you have leftover rice in the fridge, even better, just reheat it gently.
- Mix the bang bang sauce:
- Whisk together rice vinegar, mayo, sweet chili sauce, Sriracha, honey, garlic, and ginger in a small bowl until smooth and glossy. Taste it, adjust the heat or sweetness, and set it aside where you won't knock it over.
- Brown the turkey:
- Heat vegetable oil in a large skillet over medium-high, then add the ground turkey and break it up with a spatula as it cooks. Let it get a little golden in spots, about five to seven minutes, until no pink remains.
- Season the turkey:
- Stir in soy sauce, sesame oil, salt, and pepper, and let it cook for another minute or two so the flavors meld and the kitchen smells incredible. Remove from heat.
- Build the bowls:
- Divide warm rice among four bowls, then top each with an even portion of the seasoned turkey. Arrange carrot, cucumber, and red cabbage around or on top of the turkey however you like.
- Drizzle and garnish:
- Spoon a generous amount of bang bang sauce over the turkey and veggies, then sprinkle with scallions and sesame seeds. Tuck in cilantro leaves and a lime wedge on the side.
- Serve:
- Squeeze lime over everything, mix it all together if you want, and eat it while it's still warm and the textures are at their best.
Pin it The first time I packed these bowls for lunch the next day, I was skeptical they'd hold up. But the rice soaked up even more sauce overnight, the veggies stayed crunchy, and I ate it cold straight from the container at my desk. It became my favorite kind of leftovers, the kind that tastes like I'm taking care of myself even when I'm too busy to cook again.
Swaps and Variations
I've made this with ground chicken when turkey wasn't on sale, and it worked just as well. If you want more crunch, toss in bell peppers or snap peas with the other veggies. Brown rice or cauliflower rice can replace white rice if you're after something lighter or lower-carb. For a gluten-free version, swap in tamari or a certified gluten-free soy sauce, and double-check your sweet chili sauce label.
Make It Ahead
You can whisk the bang bang sauce up to three days in advance and keep it in a jar in the fridge. The veggies can be prepped and stored in separate containers so they stay crisp. Cook the turkey and rice the day you want to eat, or reheat leftovers gently in the microwave. Just hold off on the lime, scallions, and cilantro until you're ready to serve so everything stays fresh and bright.
Serving Suggestions
These bowls are a full meal on their own, but sometimes I'll set out extra lime wedges, a small dish of Sriracha, and a handful of crushed peanuts for anyone who wants to customize their bowl. If you're feeding a crowd, double the sauce recipe because people will want to drizzle more on top, or dip their veggies in it, or honestly just eat it with a spoon.
- Serve with a cold beer or iced green tea to balance the heat.
- Add a side of edamame or miso soup if you want to stretch it into a bigger spread.
- Let everyone build their own bowl at the table for a fun, interactive dinner.
Pin it These bowls have become my answer to the nights when I want something that feels indulgent but doesn't ask too much of me. They're bright, satisfying, and gone before I know it.
Recipe FAQ
- → What does bang bang sauce taste like?
The sauce combines creamy mayonnaise with sweet chili sauce, Sriracha, honey, garlic, and ginger for a balanced flavor profile that's both tangy and slightly sweet with a gentle heat. The Sriracha adds subtle kick while honey rounds out the acidity from rice vinegar, creating a versatile sauce that pairs beautifully with the savory ground turkey.
- → Can I make this bowl gluten-free?
Yes, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Check that your sweet chili sauce and other condiments are labeled gluten-free as well. The remaining ingredients—rice, fresh vegetables, ground turkey, and mayonnaise—are naturally gluten-free.
- → How spicy are these turkey bowls?
The spice level is moderate and easily adjustable. One tablespoon of Sriracha provides mild warmth, while two tablespoons creates noticeable heat. You can reduce the Sriracha for a milder version or increase it for more kick. The sweet chili sauce and honey help balance the spice, keeping the overall flavor harmonious rather than overpowering.
- → What other vegetables work well in this bowl?
Beyond the carrots, cucumber, and cabbage, try adding thinly sliced bell peppers, snap peas, shredded radishes, or edamame for extra protein. Sautéed broccoli or roasted sweet potato also complement the flavors. The key is maintaining a mix of textures—some raw crunch alongside the warm, seasoned turkey creates the most satisfying bowl.
- → How should I store and reheat leftovers?
Store the cooked turkey, rice, and sauce separately from the fresh vegetables in airtight containers for up to 3 days. When ready to eat, reheat the turkey and rice gently in the microwave or skillet until warmed through, then add fresh vegetables and sauce just before serving. This preserves the crisp texture of the carrots, cucumber, and cabbage.
- → Can I use a different protein instead of ground turkey?
Absolutely. Ground chicken works seamlessly as a direct substitute. For a seafood version, try shrimp—cook them just until pink and opaque, about 2-3 minutes per side. Crispy tofu cubes or even chickpeas can make this plant-based while still soaking up the flavorful bang bang sauce beautifully.