Spiced Turkey and Turmeric Rice Bowls with Creamy White Sauce

Bring the vibrant flavors of street cart food to your kitchen with these spiced turkey and turmeric rice bowls. Layers of aromatic rice, savory shawarma-spiced turkey, cool cucumber and two sauces create a satisfying meal that’s perfect for any night of the week.

Each bowl is topped with a creamy white sauce and a kick of hot sauce, with toasted pita wedges for dipping. The combination of textures and tastes will make this a family favorite.

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Ingredients

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Melt 1 tablespoon butter in a small pot over medium heat. Stir in 1/4 teaspoon turmeric until combined. Add rice, 3/4 cup water and a pinch of salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
2. Meanwhile, bring 2 tablespoons butter to room temperature. Quarter the lemon. Trim and thinly slice scallions, separating whites from greens. Finely dice half the cucumber.
3. In a small bowl, combine sour cream, mayonnaise, garlic powder and a squeeze of lemon juice. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds. Add ground turkey, shawarma spice blend, 1/2 teaspoon salt and pepper. Cook, breaking up meat, until browned and cooked through, 4-6 minutes. Stir in stock concentrates and 1/4 cup water. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
5. Fluff rice with a fork; stir in almonds and half the scallion greens. Season with salt and pepper. Toast pitas, then spread with softened butter. Cut each pita into four wedges.
6. Divide rice between bowls. Top with turkey and diced cucumber in separate sections; sprinkle cucumber with a pinch of salt. Drizzle turkey with hot sauce to taste. Drizzle white sauce over bowls; garnish with remaining scallion greens. Serve with pitas and lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken or lamb would work well with the shawarma spices. Adjust cooking time as needed.

Can I make this recipe gluten-free?

The recipe contains wheat in the pitas. Use gluten-free pitas or serve with gluten-free flatbread. Also check that your stock concentrates are gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and turkey in the microwave or on the stovetop and add fresh cucumber and sauces before serving.