Ground Turkey and Rice Bowls with Sriracha Sauce
These tasty rice bowls are made are made with seasoned ground turkey, fresh veggies, avocado and topped with a creamy, spicy sauce. An easy, customizable meal that's perfect for busy weeknights and meal prepping.
Servings: 4 servings
Calories: 393kcal
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.
Nutrition
Calories: 393kcal | Carbohydrates: 36g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 63mg | Sodium: 815mg | Potassium: 913mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6534IU | Vitamin C: 40mg | Calcium: 66mg | Iron: 2mg