Spiced Turkey Rice Bowls with Turmeric Almond Rice and Creamy White Sauce

Craving the bold, layered flavors of street cart food without leaving your kitchen? These turkey rice bowls deliver everything you love: fragrant turmeric rice with crunchy almonds, shawarma-spiced 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 comes together in about 30 minutes and is designed for easy cleanup. The rice cooks while you prep the toppings and whip up the sauces. The result is a hearty, satisfying bowl that’s perfect for weeknight dinners or meal prep. Adjust the hot sauce to your liking and don’t skip the pita-it’s ideal for scooping up every last bit of sauce and filling.

Log in to save recipes and build weekly shopping lists.

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 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 ¼ teaspoon turmeric until combined. Add ½ cup jasmine rice, ¾ cup water and a big 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. Wash and dry produce. 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 blend, ½ teaspoon salt and pepper. Cook, breaking up meat, until browned and cooked through, 4-6 minutes. Stir in chicken 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 sliced almonds and half the scallion greens. Season with salt and pepper to taste. Toast pitas, spread with softened butter and cut each into four pieces.
6. Divide 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 white sauce over bowls and 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.

How can I make this recipe gluten-free?

Use gluten-free pitas or serve the bowl without pita. Ensure your stock concentrates and hot sauce are gluten-free.

Can I prepare the sauces ahead of time?

Absolutely. The white sauce can be made up to 3 days in advance and stored in the refrigerator. The hot sauce can be added just before serving.