These Spicy Asian Turkey Rice Bowls are full of umami flavor and have an addictive spiciness thanks to the use of chili paste. The turkey mixture has the perfect balance of sweet and spicy. It's served over rice and garnished with scallions, cilantro, and sesame seeds.
These spicy Asian turkey rice bowls don't disappoint. Addictively spicy and full of good-for-you ingredients. This recipe comes together in a little over twenty minutes, which means it's a perfect weeknight meal.
Similarly, the turkey mixture and rice can be made ahead of time. This means this meal is great for meal preparation at the beginning of the week. Portion into appropriate containers (the recipe serves four) and microwave when ready to eat.
Spicy Asian Turkey Rice Bowl Ingredients
- Ground Turkey - 1 lb package
- Vegetables - green bell pepper, white onion, and minced garlic
- Fresh Ginger - grated
- Reduced Sodium Soy Sauce
- Rice Wine Vinegar
- Light Brown Sugar - packed
- Chili Paste - I used Sambal Oelek here, which I love to use. But, you could substitute this with Sriracha, Thai red chili paste or Gochujang (Korean chili paste.)
- Fresh Cilantro - chopped
- Lime Juice - from half a lime
- Garnishes - sesame seeds, toasted sesame oil, cilantro, sliced scallions
How to make this recipe
- Make the sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, chili paste, and brown sugar until the sugar is dissolved.
- Sauté the vegetables: In a large nonstick skillet over medium heat, heat 1 tablespoon of avocado oil. Add the onion, garlic, and bell pepper. Cook until slightly tender, about 5-7 minutes.
- Cook the turkey & add the fresh ginger: Add ground turkey and cook until browned. Next, add the ginger, stir to combine. Cook for about a minute before adding the sauce.
- Pour the sauce over the turkey & cook: Pour the sauce over the turkey mixture, and stir to combine. Allow the mixture to cook until liquid is almost completely absorbed into the meat mixture and everything is well coated, stirring occasionally. Add the cilantro, if using, and the lime juice. Stir to combine.
- Serve over rice & garnish: Remove the pan from the heat. Serve over rice. Garnish with diced scallions, fresh cilantro, and sesame seeds. Drizzle with toasted sesame oil, if desired. Serve immediately or store in an airtight container for up to 3 days.
Recipe Tips & Substitutions
- I don't know about you, but I find grating fresh ginger labor-intensive. Use the Frozen Crushed Ginger Cubes for this recipe. They make preparing this dish that much easier because the laborious step is already taken care of for you. This recipe requires 1 teaspoon of freshly grated ginger, which is exactly the quantity in one frozen cube of ginger.
- Use a large skillet to make this dish. The large surface allows for even cooking and browning.
- Cook your rice ahead of time. Microwave in portions upon service.
- Play around with the garnishes. A drizzle of toasted sesame oil or a splash of Sriracha adds an extra oomph of flavor.
- Ground pork makes a great substitute for ground turkey.
- For an extra pow of heat, add Thai chili pepper to the turkey mixture. Add the chopped pepper in step 2.
- While this dish is titled Spicy Asian Turkey Rice Bowls, the turkey mixture is also great in a lettuce wrap for a low-carb meal.
Other Recipes You'll Love
- Easy Fried Rice - Better Than Takeout
- Vegetable Fried Rice
- 5 Ingredient Coleslaw
- Thai Inspired Jicama Tacos
I hope you enjoy these spicy Asian turkey rice bowls as much as we did. The spice is just right in my book. Enough to make your lips tingle, but not so much that your eyes are watering. A good bowl is nothing without its toppings, have fun with your garnishes! Comment below if you make this recipe.
Spicy Asian Turkey Rice Bowls
- ¼ cup reduced sodium soy sauce
- 2 tablespoon rice wine vinegar
- 2 teaspoon light brown sugar
- 1 tablespoon chili paste I used Sambal Oelek.
- 1 tbsp avocado oil
- 1 green bell pepper diced small
- 1 small white onion diced small
- 2 cloves garlic minced
- 1 lb ground turkey
- 1 teaspoon freshly grated ginger
- ¼ cup cilantro chopped
- ½ lime
- 2 cups cooked rice short-grain white, basmati, or brown
- diced scallions as desired
- chopped cilantro as desired
- toasted sesame oil as desired
- sesame seeds as desired
- In a small bowl, whisk together the soy sauce, rice wine vinegar, chili paste, and brown sugar until the sugar is dissolved.
- In a large nonstick skillet over medium heat, heat 1 tablespoon of avocado oil. Add the chopped bell pepper, white onion, and minced garlic. Cook until slightly tender, about 5-7 minutes.
- Add the ground turkey and cook until browned. Next, add the ginger, stir to combine and cook for an additional minute.
- Pour the sauce over the turkey mixture, and stir to combine. Allow to cook until the liquid is almost completely absorved into meat mixture and everything is well coated, stirring occasionaly. Add the ¼ cup cilantro and the juice of ½ a lime.
- Serve over rice. Garnish with diced scallions, fresh cilantro, and sesame seeds. Drizzle with toasted sesame oil, if desired. If not serving immediately, store in an airtight container in the fridge for up to 3 days.