Save My weeknight dinners used to be a blur of bland chicken and microwaved vegetables until a coworker brought leftover rice bowls to lunch one afternoon. The smell of sesame and sweet chili made everyone stop mid-conversation. She mentioned tossing ground turkey in a tangy-sweet mayo sauce, and I went home that night determined to recreate it. What started as curiosity turned into my most-requested weeknight meal.
I made these bowls for my sister during a particularly chaotic week when she was studying for exams. She ate hers standing at the kitchen counter, lime juice dripping down her wrist, and declared it better than any takeout she'd had in months. The next morning, she texted me asking for the recipe, and I knew I had a winner. Now she makes it for her roommates, and the cycle continues.
Ingredients
- Rice vinegar: This brings a gentle tang to the sauce without overpowering it, and I always keep a bottle in my pantry for quick dressings.
- Mayonnaise: The creamy base that makes the sauce cling to every bite of turkey and rice, use vegan mayo if you need it egg-free.
- Sweet chili sauce: The secret weapon here, it adds both sweetness and a subtle kick that balances the richness of the mayo.
- Sriracha: Adjust this based on your heat tolerance, I usually start with one tablespoon and taste before adding more.
- Honey: A spoonful smooths out the heat and adds a natural sweetness that rounds out the sauce beautifully.
- Garlic, minced: Fresh garlic makes all the difference, the jarred stuff just doesn't have the same punch.
- Fresh ginger, grated: This adds warmth and a slight floral note that makes the sauce taste vibrant and alive.
- Vegetable oil: Use this to brown the turkey evenly without sticking, any neutral oil works fine.
- Ground turkey: Leaner than beef but still flavorful, it soaks up the sauce like a dream and cooks quickly.
- Soy sauce: Adds umami depth to the turkey, swap for tamari if you need it gluten-free.
- Sesame oil: A few drops transform the turkey with a toasty, nutty aroma that smells like a proper stir-fry.
- Long-grain white rice: Fluffy and neutral, it lets the sauce and toppings shine without competing for attention.
- Carrot, julienned or shredded: Adds sweetness and crunch, plus a pop of orange that makes the bowls look vibrant.
- Cucumber, thinly sliced: Cool and refreshing, it balances the heat and richness of the turkey and sauce.
- Red cabbage, thinly sliced: Crisp and slightly peppery, it adds texture and a gorgeous purple contrast.
- Scallions, thinly sliced: Fresh and sharp, they bring brightness to every bite and look beautiful scattered on top.
- Sesame seeds: Toasted sesame seeds add a gentle crunch and nutty flavor that ties everything together.
- Fresh cilantro leaves: Optional but wonderful, they add a burst of freshness that lifts the whole bowl.
- Lime wedges: A squeeze of lime at the end wakes up all the flavors and adds a citrusy zing you didn't know you needed.
Instructions
- Cook the rice:
- Prepare your rice according to the package instructions, whether you use a rice cooker or a pot on the stove. Keep it warm and covered so it stays fluffy while you cook the turkey.
- Mix the bang bang sauce:
- In a small bowl, whisk together the rice vinegar, mayonnaise, sweet chili sauce, Sriracha, honey, minced garlic, and grated ginger until smooth and creamy. Taste it and adjust the Sriracha or honey based on how spicy or sweet you like it, then set it aside.
- Brown the turkey:
- Heat the vegetable oil in a large skillet over medium-high heat, then add the ground turkey and break it up with a spatula. Cook for about 5 to 7 minutes, stirring occasionally, until the turkey is no longer pink and starting to brown in spots.
- Season the turkey:
- Drizzle the soy sauce and sesame oil over the cooked turkey, then season with salt and pepper. Stir everything together and cook for another 1 to 2 minutes so the flavors meld and the turkey gets a little caramelized.
- Assemble the bowls:
- Divide the warm rice evenly among four serving bowls, creating a fluffy bed for the toppings. Spoon an equal portion of seasoned turkey over the rice in each bowl.
- Add the fresh vegetables:
- Arrange the julienned carrot, sliced cucumber, and shredded red cabbage around or on top of the turkey in each bowl. Scatter them in sections or mix them in, whatever looks good to you.
- Drizzle the sauce:
- Generously drizzle the bang bang sauce over the turkey and vegetables in each bowl, using as much or as little as you like. Save any extra sauce on the side for drizzling later.
- Garnish and serve:
- Sprinkle the sliced scallions and sesame seeds over each bowl, then tuck a few cilantro leaves on top and nestle a lime wedge on the side. Serve immediately while everything is fresh and vibrant.
Save One evening, I made these bowls for a small dinner party and set out all the toppings in little dishes so everyone could build their own. Watching my friends layer their bowls, taste the sauce, and immediately go back for more made me realize this recipe isn't just dinner, it's an experience. The lime wedges were gone in seconds, and someone doubled back to steal extra scallions from the serving platter.
Swaps and Substitutions
If you want to lighten things up, swap the white rice for brown rice, quinoa, or cauliflower rice, all of them hold up beautifully under the sauce. Ground chicken or lean ground beef work just as well as turkey if that's what you have on hand. For a pescatarian version, try using crumbled tofu or even shrimp, both soak up the bang bang sauce like champions. If you're out of sweet chili sauce, mix a tablespoon of ketchup with a teaspoon of sugar and a pinch of red pepper flakes as a quick substitute.
Storage and Reheating
Store any leftover bowls in airtight containers in the fridge for up to three days, but leave off the fresh garnishes and lime until you're ready to eat. The rice and turkey reheat wonderfully in the microwave, just add a splash of water to keep everything moist. I actually prefer the leftovers cold, eaten straight from the container with a fork, the flavors deepen overnight and the sauce soaks into the rice in the best way. If you have extra bang bang sauce, keep it in a jar in the fridge and use it as a dip for fries, drizzle for tacos, or spread for sandwiches.
Make It Your Own
These bowls are endlessly adaptable, so don't be afraid to play around with the toppings and sauce. Add thinly sliced bell peppers, snap peas, or shredded lettuce for extra crunch and color. If you love heat, stir a spoonful of gochujang into the turkey while it cooks or add pickled jalapeños on top. A drizzle of extra sesame oil or a sprinkle of furikake seasoning takes the flavor even further.
- Try adding edamame or roasted chickpeas for extra protein and texture.
- Swap cilantro for fresh basil or mint if you're not a cilantro fan.
- Double the bang bang sauce and toss it with shredded rotisserie chicken for an even faster version.
Save This recipe has become my go-to answer when someone asks what to make for dinner that's quick, healthy, and actually tastes exciting. Once you make it, you'll understand why it's been on repeat in my kitchen for months.
Recipe FAQs
- → What makes the bang bang sauce special?
The sauce combines sweet chili sauce, Sriracha, honey, rice vinegar, mayonnaise, garlic, and fresh ginger for a creamy tangy-sweet flavor with adjustable heat. You can easily customize the spice level by adding more or less Sriracha.
- → Can I use different meat instead of ground turkey?
Ground chicken works wonderfully as a lighter alternative. Ground pork or beef also pair well with the bold flavors. Just adjust cooking time slightly depending on the fat content of your chosen meat.
- → How do I make this gluten-free?
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. The rest of the ingredients naturally contain no gluten.
- → What rice works best for these bowls?
Long-grain white rice provides fluffy texture that absorbs the sauce beautifully. Brown rice adds nutty flavor and extra fiber. For a low-carb option, cauliflower rice works while maintaining the bowl concept.
- → Can I prepare components ahead of time?
The sauce can be made up to 3 days in advance and stored refrigerated. Rice keeps well for 2-3 days. Turkey can be cooked and seasoned ahead, then reheated. Assemble bowls just before serving for the freshest crunch from vegetables.
- → What other vegetables can I add?
Try bell peppers, snap peas, shredded broccoli, or edamame for extra crunch and color. Avocado adds creaminess while fresh mint or basil can complement or replace cilantro based on your taste preferences.