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A white bowl filled with sliced cucumber, red bell pepper, shredded carrots, avocado, ground meat, and a pinkish dressing, topped with chopped fresh herbs. The bowl is placed on a woven mat.

Ground Turkey and Rice Recipe

These ground turkey rice bowls are a fast, flavorful weeknight dinner with seasoned turkey, fresh veggies, and a creamy sriracha sauce. Ready in 30 minutes and perfect for meal prep.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch
Cuisine American
Servings 4
Calories 414 kcal

Equipment

  • Large Skillet
  • ​Small Mixing bowl
  • Wooden spoon or spatula

Ingredients
  

For the bowls:

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • 1 teaspoon lime juice
  • 2 cups cooked rice
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1/2 cup red bell pepper thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1 avocado sliced

For the creamy sriracha sauce:

  • 1/4 cup light mayonnaise or Greek yogurt
  • 2 tablespoons sriracha
  • 1 teaspoon lime juice
  • Pinch of salt

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Saute for 2 to 3 minutes until soft and fragrant.
  • Add the ground turkey to the skillet. Break it apart with a spoon or spatula as it cooks. Continue cooking until no pink remains, about 8 to 10 minutes.
  • Stir in the smoked paprika, chili powder, cumin, salt, black pepper, soy sauce, and lime juice. Cook for another 2 to 3 minutes until all the spices are fully combined and fragrant. Remove from heat.
  • In a small bowl, whisk together the mayonnaise or Greek yogurt, sriracha, lime juice, and a pinch of salt until smooth. Taste and adjust the heat level with more sriracha if desired.
  • Divide the cooked rice evenly among four bowls. Top each bowl with a portion of the seasoned turkey mixture.
  • Arrange the shredded carrots, sliced cucumber, red bell pepper slices, avocado slices, and chopped cilantro over each bowl.
  • Drizzle each bowl generously with the creamy sriracha sauce. Serve immediately for best results.

Notes

  • Use day-old rice for better texture. Freshly cooked hot rice can make the bowl feel soggy. Cold or room-temperature rice holds up better when topped with the warm turkey.
  • Store components separately when meal prepping. Keep the turkey, rice, toppings, and sauce in separate containers for best results. Everything keeps in the fridge for up to 4 days.
  • Swap jasmine rice for cauliflower rice to make this lower carb. The turkey and toppings work just as well over cauliflower rice.
  • Use coconut aminos instead of soy sauce for a gluten-free version. The flavor is slightly sweeter but works well with the spice blend.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Calories: 414kcalCarbohydrates: 36gProtein: 32gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 65mgSodium: 926mgPotassium: 885mgFiber: 6gSugar: 5gVitamin A: 6543IUVitamin C: 39mgCalcium: 50mgIron: 2mg
Keyword Ground Turkey and Rice Recipe
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