Save to Pinterest My husband walked into the kitchen one Wednesday and said, "I want something healthy but with flavor that punches you in the face." I laughed, but I knew exactly what he meant. That craving led me to pull out ground turkey, a bottle of sweet chili sauce, and a hunch that became these bang bang bowls. The first spoonful made him stop mid-bite and nod slowly, which is his version of a standing ovation.
I made these bowls for a friend who swore she hated ground turkey, calling it bland and boring. She took one bite, paused, then asked if she could take the leftover sauce home. Now she texts me every few weeks asking for "that turkey thing with the pink sauce." It is funny how one meal can flip someone's opinion completely, and I love being the one who served it.
Ingredients
- Rice vinegar: This brings a gentle acidity that balances the richness of the mayo and keeps the sauce from feeling heavy.
- Mayonnaise: The creamy base that makes the sauce cling to every bite of turkey, use vegan mayo if you need it egg-free.
- Sweet chili sauce: This is where the magic starts, sticky, sweet, and slightly spicy, it defines the bang bang flavor.
- Sriracha: Adjust this to your courage level, I use two tablespoons because I like to feel it, but one is plenty if you are cautious.
- Honey: It rounds out the heat and adds a floral sweetness that makes the sauce sing.
- Garlic, minced: Fresh garlic is non-negotiable here, it adds bite and depth that powdered garlic cannot match.
- Fresh ginger, grated: A little goes a long way, it wakes up the sauce with warmth and a hint of spice.
- Vegetable oil: High smoke point and neutral flavor, perfect for browning turkey without interference.
- Ground turkey: Lean, mild, and ready to soak up every bit of seasoning you throw at it.
- Soy sauce: Adds umami and saltiness, use tamari if you need it gluten-free.
- Sesame oil: Just a teaspoon gives the turkey a nutty, toasted finish that ties the bowl together.
- Long-grain white rice: Fluffy and absorbent, it catches all the sauce and juices at the bottom of the bowl.
- Carrot, julienned: Adds crunch and a natural sweetness that contrasts beautifully with the spicy sauce.
- Cucumber, thinly sliced: Cool, crisp, and refreshing, it balances the heat and richness of the turkey.
- Red cabbage, thinly sliced: Gives color, crunch, and a slight peppery bite that makes every forkful interesting.
- Scallions, thinly sliced: Fresh, sharp, and bright, they add a final layer of flavor and visual pop.
- Sesame seeds: Toasted if you have time, they add texture and a subtle nutty finish.
- Fresh cilantro leaves: Herbal and citrusy, they lift the whole bowl and make it feel complete.
- Lime wedges: A squeeze of lime at the end ties everything together with acidity and brightness.
Instructions
- Cook the rice:
- Follow the package directions and keep it warm while you prep everything else. Fluffy rice is the foundation of this bowl, so do not rush it or let it dry out.
- Make the bang bang sauce:
- Whisk together rice vinegar, mayonnaise, sweet chili sauce, Sriracha, honey, garlic, and ginger in a small bowl until smooth. Taste it and adjust the heat or sweetness to your liking, this is your sauce, make it yours.
- Brown the turkey:
- Heat vegetable oil in a large skillet over medium-high heat, then add the ground turkey and break it up with a spatula. Cook until no longer pink, about 5 to 7 minutes, and try to get some nice browned bits for flavor.
- Season the turkey:
- Drizzle in soy sauce and sesame oil, then season with salt and pepper. Stir well and let it cook for another minute or two so the flavors meld together and the turkey gets a little caramelized.
- Assemble the bowls:
- Divide the warm rice among four bowls, then top each with an even portion of the seasoned turkey. Arrange the carrot, cucumber, and red cabbage around or on top of the turkey, making it as pretty or as messy as you like.
- Drizzle and garnish:
- Spoon a generous amount of bang bang sauce over each bowl, then sprinkle with scallions, sesame seeds, and cilantro. Serve with lime wedges on the side so everyone can squeeze their own.
Save to Pinterest One night I made these bowls for my kids, expecting complaints about the vegetables. Instead, my youngest asked if we could have "the colorful bowls" again tomorrow. It reminded me that food does not have to be complicated to be special, sometimes it just needs to be bright, flavorful, and fun to eat. That is when a recipe stops being just dinner and starts being something your family asks for by name.
Storing and Reheating
Leftover bowls keep well in airtight containers in the fridge for up to three days, but I recommend storing the sauce separately if you can. The vegetables stay crunchier that way, and the rice does not get soggy. When you reheat the turkey and rice, add a splash of water to the microwave-safe bowl and cover it loosely to keep everything moist. Toss on fresh veggies and sauce, and it tastes almost as good as the first time.
Swaps and Substitutions
If you do not have ground turkey, ground chicken or even lean ground beef work beautifully here. For a plant-based version, crumbled firm tofu or tempeh can take the place of the turkey, just add a little extra soy sauce for depth. Swap white rice for brown rice, quinoa, or cauliflower rice depending on your goals or what is in your pantry. The sauce is forgiving, and the bowls are flexible, so feel free to make them your own.
Serving Suggestions
These bowls are a complete meal on their own, but sometimes I serve them with a side of crispy wonton strips or a simple miso soup to make it feel more like a restaurant experience. If you are feeding a crowd, set up a DIY bowl bar with all the toppings in separate dishes so everyone can build their own. It turns dinner into an interactive event, and people love having control over their heat level and veggie ratio.
- Add sliced avocado or edamame for extra richness and protein.
- Drizzle extra sauce on the side for dipping or mixing in as you go.
- Serve with chopsticks if you want to commit to the vibe.
Save to Pinterest This is the kind of meal that makes weeknight cooking feel exciting instead of exhausting. You will love how fast it comes together and how much flavor lands in every bite.
Recipe Help Center
- → What makes the bang bang sauce special?
The homemade sauce combines creamy mayonnaise with sweet chili sauce, tangy rice vinegar, spicy Sriracha, honey, fresh garlic, and grated ginger. This balance of heat, sweetness, and umami creates the signature flavor that coats the ground turkey perfectly.
- → Can I adjust the spice level?
Absolutely. Start with 1 tablespoon of Sriracha and taste before adding more. You can also reduce the sweet chili sauce for less sweetness or increase the honey to mellow out the heat. The sauce is highly customizable to your preference.
- → What vegetables work best in these bowls?
The classic combination includes shredded carrots, sliced cucumber, and red cabbage for crunch and color. You can also add bell peppers, snap peas, shredded radishes, or edamame for extra texture and nutrition.
- → How do I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep the turkey and sauce separate from the vegetables and rice. Reheat the turkey and rice gently, then assemble with fresh vegetables and garnish just before serving.
- → Can I make this gluten-free?
Yes. Substitute regular soy sauce with tamari or certified gluten-free soy sauce. Check that your sweet chili sauce and other condiments are certified gluten-free as well. The rest of the ingredients are naturally gluten-free.
- → What rice alternatives can I use?
Brown rice adds nutty flavor and extra fiber. Cauliflower rice creates a low-carb version. Quinoa works well too and adds protein. Just adjust cooking times according to your chosen grain.