Bang Bang Turkey Rice Bowls

bang bang turkey rice bowl with cucumber carrot salad and chopsticks on the side.

Bang Bang Turkey Rice Bowls

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This bang bang turkey rice bowl is everything you want in a weeknight dinner. It's creamy, spicy, a little sweet, and packed with texture. The coconut rice is soft and rich, the turkey gets crispy edges, and the fresh cucumber salad keeps it light and balanced. It’s fast, high-protein, and one of those meals you’ll immediately add to your weekly rotation.

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Prep Time10

Cook Time10

Total Time20

Servings: servings

Author: Molly Thompson

INGREDIENTS

Coconut Rice

1 cup jasmine rice
1 (13.6 oz) can full-fat coconut milk
1/4 cup water
1 teaspoon kosher salt

Bang Bang Sauce

1/2 cup mayonnaise
3 Tablespoons Thai sweet chili sauce
1-2 teaspoons sriracha
1 teaspoon lime juice

Ground Turkey

1 Tablespoon olive oil
1/2 medium yellow onion diced small
3 cloves garlic minced
1 lb ground turkey
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon ground ginger

Cucumber Carrot Salad

3 English cucumber thinly sliced or peeled into ribbons
2 carrots thinly sliced or peeled into ribbons
2 Tablespoons rice vinegar
2 teaspoons honey
1 Tablespoon coconut aminos or soy sauce
1 teaspoon sriracha
1 teaspoon sesame seeds

INSTRUCTIONS

Make the coconut rice: Add the coconut milk, water, and salt to a medium saucepan and bring to a boil. Stir in the rice, reduce the heat to low, cover, and simmer for 18–20 minutes until tender. Fluff with a fork and set aside.
1 (13.6 oz) can full-fat coconut milk, 1/4 cup water, 1 teaspoon kosher salt, 1 cup jasmine rice
Mix the bang bang sauce: While the rice cooks, whisk together all of the bang bang sauce ingredients in a small bowl until smooth and creamy. Set aside.
1/2 cup mayonnaise, 3 Tablespoons Thai sweet chili sauce, 1-2 teaspoons sriracha, 1 teaspoon lime juice
Make the cucumber salad: Toss the sliced cucumber and carrots with the rice vinegar, honey, coconut aminos, sriracha, and sesame seeds. Place in the fridge to chill while you make the rest.
3 English cucumber, 2 carrots, 2 Tablespoons rice vinegar, 2 teaspoons honey, 1 Tablespoon coconut aminos, 1 teaspoon sesame seeds, 1 teaspoon sriracha
Brown the turkey: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes, until soft, then add the garlic and cook for another minute. Add the ground turkey and spices and cook, breaking it up into small pieces, until no pink remains. Let it sit undisturbed for a couple of minutes at the end to get some crispy edges.
1 Tablespoon olive oil, 1/2 medium yellow onion, 3 cloves garlic, 1 lb ground turkey, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon ground ginger
Stir in the bang bang sauce: Reduce the heat to low and stir in a few spoonfuls of the bang bang sauce, just enough to lightly coat the turkey.
Assemble the bowls: add coconut rice to a bowl and top with the bang bang turkey, a scoop of cucumber salad, and a drizzle of extra bang bang sauce. Finish with , avocado, green onions, sesame seeds, and a squeeze of fresh lime.

Notes

Rice swaps: This meal is still great without the coconut rice. You can use any rice you have on hand or serve it over greens or cauliflower rice.

Swap Greek yogurt for mayo: use half Greek yogurt in the sauce instead of all mayo to lighten it up.

Meal prep: store the rice and turkey together and the cucumber salad separetely for the best texture when reheating.

Sauce spice level tip: Start with less sriracha and adjust to taste depending on your spice preference.

Storage: Store leftovers in airtight containers in the fridge for up to 4 days. Reheat the rice and turkey, then add the cucumber salad and sauce fresh.

Nutrition

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