Shawarma Turkey Rice Bowls with Turmeric Almond Rice and Two Sauces

Bring the vibrant flavors of street cart food to your kitchen with these shawarma-spiced turkey rice bowls. Each bowl layers fragrant turmeric rice with crunchy almonds, seasoned ground turkey, fresh diced tomato and not one but two sauces-a creamy white sauce and a kick of hot sauce. Served with warm buttered pita, every bite is a perfect balance of savory, tangy and spicy.

This recipe is designed for an easy weeknight dinner that feels special. The rice cooks while you prep the toppings and sauce and the turkey comes together quickly in one pan. Customize the heat to your liking and enjoy the fun of dipping pita into the saucy bowl.

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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 Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 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 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. Add ¼ teaspoon turmeric and stir to combine. Stir in rice, ¾ cup water and a big pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook 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. Dice the tomato.
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 the 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, ½ teaspoon salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in stock concentrates and ¼ 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 to taste. Toast the pitas, spread with softened butter and cut each pita into four pieces.
6. Divide rice between bowls. Top with turkey and tomato in separate sections; sprinkle tomato 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 remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of turkey?

Yes, ground chicken, beef or lamb would work well. Adjust cooking time as needed.

What can I substitute for the shawarma spice blend?

You can make your own blend with cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently and add fresh garnishes.