Disclosure: This post may contain affiliate links. Please read my Disclosure page for more information.
These Ground Turkey Rice Bowls are the kind of meal I turn to when I need an easy dinner that everyone will actually eat. They’re filling, easy to customize with everyone’s favorite toppings, and the creamy Sriracha sauce ties everything together with a little kick. But don’t worry, you can use more or less Sriracha to make it as mild or spicy as your crew likes.
Bowls are one of my favorite ways to get dinner on the table fast. Everyone in my house will actually eat them, and each person can pick and choose what goes in their bowl, making them a lifesaver if you’ve got pick eaters at home.
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
And these turkey rice bowls are great for meal prepping. I like to cook the turkey and rice ahead of time and mix up the sauce, so all I have to do is chop the veggies and toss everything together for a quick lunch or easy dinner later in the week.
For more easy bowl recipes, be sure to try my Teriyaki Meatball Bowls or this 30-Minute Asian Beef Bowl.
Ground Turkey Rice Bowls Ingredients Needed
For the Turkey Mixture:
- Ground turkey – I go with this because it’s lower in fat.
- Olive oil – Used to cook the onion, garlic and turkey.
- Onion – I use sweet yellow, but you can use any white or yellow onion.
- Garlic – Fresh has the best flavor, but jarred garlic is fine if that’s what you have.
- Seasonings – I use smoked paprika, chili powder, cumin, black pepper, and salt.
- Soy sauce – The low-sodium kind will keep it from getting too salty.
- Lime juice – Add brightness to the flavors.
For the Bowls:
- Cooked rice – You can use white, jasmine, or brown rice here.
- Shredded carrots – Shred them yourself, or buy pre-shredded at the store.
- Cucumber – Leave the skin on or peel it.
- Bell pepper – Red or orange pepper adds crunch and a little sweetness.
- Cilantro – Fresh is best for this recipe.
- Avocado – If you’re meal prepping, wait to slice until you’re ready to eat.
For the Spicy Sauce:
- Mayonnaise or Greek yogurt – I like to use mayo because it gives a richer taste, while Greek yogurt adds extra protein.
- Sriracha sauce – Brings the heat, but you can use as much or as little as your family likes.
- Lime juice – The citrus helps balance the richness of the mayo.
- Salt – Just a pinch to add flavor.
Get the complete ingredients & directions in the recipe card below.
How to Make Bowls with Rice and Ground Turkey
Start by softening the onion and garlic in a large skillet with olive oil. Then add the ground turkey (use a meat chopper to break the meat up) and cook until it’s done.
Add the seasonings and stir well. Cook for a couple minutes until the mixture is fragrant.
While the meat is cooking, prep your vegetables. Then mix up the sauce ingredients in a bowl until smooth.
To build the bowls: start by placing cooked rice in the bottom of the bowls, then add seasoned turkey meat.
Add sliced veggies on top.
Spoon the desired amount of sauce over the top, or serve it on the side so everyone can add as much as they want.
Tips for Making Ground Turkey and Rice Bowls Recipe
- Don’t overcook the turkey or it will dry out. Remove the pan from the heat as soon as it reaches 165°F.
- Chop the veggies and make the sauce while the turkey cooks to save time.
- Use more or less Sriracha depending on how spicy your family likes it. Or serve it on the side if everyone has different spice levels.
- Don’t combine all the ingredients together until you’re ready to serve.
Recipe Substitutions & Variations
- Meat: Try ground beef or ground chicken.
- Toppings: Mix and match with your family’s favorite veggies. Corn, steamed broccoli and shredded cabbage work well, or just use whatever you have in the fridge.
- Spicy: Omit the Sriracha sauce if you don’t want a spicy dressing.
- Rice: Swap cauliflower rice or quinoa in place of the rice.
What to Serve with Rice and Ground Turkey Bowls
While these bowls are tasty on their own, you can garnish with sesame seeds, lime wedges, or sliced green onions. To round out the meal, add a side of Air Fryer Pineapple Rings and simple Yeast Rolls, or bake a batch of Coconut Lime Sugar Cookies for a sweet treat.
How to Store Leftover Ground Turkey Rice Bowl
Store the cooled ingredients and sauce in separate containers in the refrigerator for up to 3 days. When you’re ready to eat, just reheat the rice and turkey until heated through, then add toppings and sauce.
Can I freeze this ground turkey with rice?
If you have leftover turkey meat or rice, it can be frozen for up to 2 months. The veggies and sauce should be prepped and eaten freshly made.
Can I make this recipe ahead of time?
This is one of my favorite dishes for meal prep. Cook the ground turkey and rice as directed, then prep the veggies (except the avocado) and make the sauce. Store everything in separate containers in the fridge. When it’s time to eat, all you have to do is heat up the rice and turkey and set out the other ingredients.
Can I make this dinner bowl without rice?
Cauliflower rice or cooked noodles can be used in place of the rice, or leave it out entirely if preferred.
Keep this Ground Turkey Rice Bowl recipe handy for those nights you need an easy weeknight dinner or something you can prep ahead. It’s budget-friendly, easy to change-up, and sure to be a new family favorite!
More Dinner Recipes with Rice
Save the Ground Turkey with Rice Bowls recipe for later!
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Ground Turkey and Rice Bowls with Sriracha Sauce
Ingredients
For the Turkey Mixture:
- 1 Tablespoon olive oil
- 1 small yellow or white onion, finely diced
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 1 Tablespoon low sodium soy sauce
- 1 teaspoon lime juice
For the Bowls:
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- ½ cup red bell pepper, thinly sliced
- 1 avocado, peeled and sliced
- ¼ cup fresh cilantro, chopped
- 2 cups cooked rice, white, jasmine, or brown
For the Creamy Sriracha Sauce:
- ¼ cup mayonnaise or Greek yogurt
- 2 Tablespoons Sriracha sauce, adjust for your heat preference
- 1 teaspoon lime juice
- Pinch of salt
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and garlic, then sauté for 2–3 minutes or until soft.1 Tablespoon olive oil, 1 small yellow or white onion, 2 cloves garlic
- Add the ground turkey, breaking it apart with a meat chopper or spoon, and cooking until browned. Stir in paprika, chili powder, cumin, salt, pepper, soy sauce, and lime juice and cook for another 2–3 minutes, until fully combined and fragrant.1 pound ground turkey, 1 teaspoon smoked paprika, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon black pepper, ½ teaspoon salt, 1 Tablespoon low sodium soy sauce, 1 teaspoon lime juice
- Prep the veggies: While the meat is cooking, rinse and prep the vegetables as described.1 cup shredded carrots, 1 cup cucumber, ½ cup red bell pepper, 1 avocado, ¼ cup fresh cilantro
- Make the spicy sauce: Whisk together the mayonnaise (or Greek yogurt), Sriracha, lime juice, and a pinch of salt in a small bowl, then set aside.¼ cup mayonnaise or Greek yogurt, 2 Tablespoons Sriracha sauce, 1 teaspoon lime juice, Pinch of salt
- Assemble the bowls: Divide the cooked rice between four bowls, then top each with a portion of the ground turkey mixture. Add the shredded carrots, cucumber, red bell pepper, avocado slices, and cilantro on top and arrange the ingredients for color and texture.2 cups cooked rice
- Add a generous drizzle of the sauce to finish each bowl and serve immediately.
Notes
- Prepping the vegetables and making the sauce while the turkey cooks makes this a quick meal.
- To avoid dry turkey, cook it to 165°F and immediately remove from the heat.
- Adjust the amount of Sriracha sauce to your preferences, or leave it out completely if you don’t like spicy sauce. I like to serve it on the side so everyone can add as much as they want.
- If you don’t want to use rice, try cooked quinoa, pasta or cauliflower rice instead.
- Wait to assemble the bowls until you’re ready to eat.
- If you have leftovers, store them in separate containers in the refrigerator for up to 3 days. Reheat the rice and turkey, then assemble your bowls.
- This recipe is great for meal prepping. Prepare the rice and turkey ahead and store for a later meal. The veggies can be prepped early or right before assembling – just store them separately from the turkey and rice.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
