Description
This Banh Mi Bowl has all the deliciousness of the sandwich, in a rice bowl with ground turkey, pickled carrots, spicy mayo and veggies. Yum!
Ingredients
Scale
Ground Turkey:
- 1 lb ground turkey
- 1 tablespoons sesame oil
- 1/4 cup tamari
- 1 tablespoon cornstarch
- 3 garlic cloves, minced
- 1 teaspoon minced ginger
- 2 tablespoons green onion
- 2 tablespoons cilantro, chopped
Pickled Carrots:
- 2 cups grated carrots
- 1/2 cup rice wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Spicy Mayo:
- 1/3 cup mayo
- 2 teaspoons sriracha
Bowl:
- 2 cups cooked rice (brown or jasmine)
- 2 cup sliced cucumber
- 1 avocado, sliced
- optional: fresh cilantro or sliced jalapeno
Instructions
Pickled Carrots:
- To a small bowl, add vinegar, sugar and salt. Whisk until the sugar is dissolved.
- Place grated carrots in a medium bowl, pour the mixture over top and toss with a spoon. Let marinade for 10-15 minutes, toss throughout.
Spicy Mayo:
- To a small bowl add mayo and sriracha. Mix with a spoon until well incorporated. Set aside.
Ground Turkey:
- To a small bowl add tamari, cornstarch, ginger and garlic. Whisk to combine. Set aside.
- Heat a large skillet to medium high heat. Add in sesame oil and ground turkey.
- Cook the ground turkey for 6-8 minutes or until it is no longer pink. Be sure to chop up into smaller pieces throughout the cooking process.
- Once turkey is done add green onion, cilantro and sauce to the pan. Using a spoon, stir everything together until it is well combined. Remove from heat.
Assemble Bowls:
- To each bowl add 1/2 cup rice, ground turkey mixture, 1/2 cup pickled carrots, 1/2 cup cucumber, avocado slices and a drizzle of the spicy mayo. Serve.
Nutrition
- Serving Size: 1 bowl
- Calories: 629
- Sugar: 10 g
- Sodium: 1106 mg
- Fat: 36 g
- Saturated Fat: 7 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 37 g
- Cholesterol: 113 mg
