Spiced Turkey Bowls with Turmeric Rice and Creamy White Sauce

Craving the bold flavors of your favorite street cart but want to stay in? These spiced turkey bowls bring all the delicious layers right to your kitchen. Fragrant turmeric rice gets a crunchy twist with sliced almonds and scallions, while shawarma-seasoned ground turkey adds savory depth. Fresh diced tomato, a creamy garlic white sauce and a drizzle of hot sauce create the perfect balance of cool and spicy.

Serve everything with warm, buttered pita wedges for dipping and scooping up every last bit. This bowl is a complete meal that’s quick enough for a weeknight but feels like a special treat. Customize the heat level to your liking and enjoy a taste of the street cart experience at home.

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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 TomatoView 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 0.5 cup jasmine rice, 3/4 cup water and a generous pinch of salt and pepper. Bring to a boil, then 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 the scallions, separating white and green parts. 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 the scallion whites and cook until fragrant, 30-60 seconds. Add ground turkey, shawarma spice blend, 1/2 teaspoon salt and pepper. Cook, breaking up the meat, until browned and cooked through, 4-6 minutes. Stir in chicken stock concentrates and 1/4 cup water. Reduce heat to medium-low and simmer until slightly thickened, 1-2 minutes.
5. Fluff the rice with a fork; stir in sliced almonds and half the scallion greens. Season with salt and pepper to taste. Toast the pitas, then spread with softened butter. Cut each pita into 4 wedges.
6. Divide the rice between bowls. Top with turkey and diced tomato in separate sections; sprinkle tomato with a pinch of salt. Drizzle turkey with hot sauce to taste. Drizzle the white sauce over the bowls. Garnish with remaining scallion greens. Serve with pita wedges and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

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

Is there a substitute for the white sauce?

You can use plain Greek yogurt mixed with garlic and lemon juice as a lighter alternative.

Can I make this recipe gluten-free?

Use gluten-free pitas or serve with rice only. The recipe is naturally gluten-free except for the pitas.