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Spicy Ground Turkey and Coconut Rice Bowl Recipe

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4 from 82 reviews

A flavorful and spicy ground turkey recipe served over fragrant coconut rice, complemented by tangy marinated cucumbers and aromatic garnishes. This dish balances heat, sweetness, and savory notes for a satisfying and wholesome meal.

Ingredients

Coconut Rice

  • 1 Batch of Coconut Rice (prepared separately)

Marinated Cucumbers

  • 1 ½ English Cucumbers, diced
  • ¼ small red onion, thinly sliced
  • ⅓ cup rice vinegar
  • 1 Tablespoon sweetener (such as sugar or honey)
  • 1 ½ teaspoon salt
  • 1-3 teaspoons chili crunch or sambal oelek, to taste
  • ⅓ cup water

Spicy Ground Turkey

  • 2 Tablespoons coconut oil
  • 2 shallots, thinly sliced
  • 1 ½ pounds ground turkey or chicken
  • 3 garlic cloves, microplaned or grated
  • 2 Tablespoons soy sauce or tamari
  • 3 Tablespoons sesame oil
  • 1-3 Tablespoons chili crunch or sambal oelek, to taste

Garnishes

  • Sesame seeds
  • Roasted peanuts (optional)
  • Additional spicy condiment of choice (optional)
  • Thinly sliced green onions (optional)
  • Chopped fresh cilantro (optional)

Instructions

  1. Start the Coconut Rice: Prepare the coconut rice according to your preferred recipe or package instructions. This will serve as the base of the dish.
  2. Prepare the Marinated Cucumbers: In a medium-sized bowl, combine the diced cucumbers and thinly sliced red onions. In a small bowl or liquid measuring cup, whisk together rice vinegar, sweetener, salt, chili crunch or sambal oelek, and ⅓ cup water. Pour this dressing over the cucumbers and onions, toss well to coat evenly, and set aside to marinate while you cook the turkey.
  3. Cook Shallots: Heat the coconut oil in a large skillet over medium-high heat. Add the thinly sliced shallots and cook for 2-3 minutes until they become soft and fragrant.
  4. Cook the Ground Turkey: Add the ground turkey to the skillet and increase the heat to high. Stir frequently as the turkey cooks through and begins to develop golden brown bits. Reduce heat if the pan starts to scorch, although this is unlikely due to moisture released by the meat.
  5. Add Flavorings: Stir in the grated garlic, soy sauce or tamari, sesame oil, and the desired amount of chili crunch or sambal oelek. Continue cooking and stirring often until the turkey is evenly coated, has deep golden brown spots, crispy edges, and most of the liquid has evaporated.
  6. Assemble the Bowls: Remove the skillet from heat. To serve, add a portion of the coconut rice to each bowl, top with the spicy ground turkey mixture and marinated cucumbers. Finish with garnishes such as sesame seeds, roasted peanuts, additional spicy condiments, green onions, and fresh cilantro as desired.

Notes

  • You can substitute ground chicken for ground turkey if preferred.
  • Adjust the amount of chili crunch or sambal oelek to suit your heat tolerance.
  • Coconut rice can be cooked in a rice cooker or stovetop using coconut milk for extra flavor.
  • For a gluten-free version, ensure tamari is used instead of regular soy sauce.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.

Find it online: https://justsosavory.com/spicy-ground-turkey-and-coconut-rice-bowl-recipe/