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Street Cart–Style Turkey Bowls

Street Cart–Style Turkey Bowls

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Street cart–style rice turkey bowls, packed with layers of flavor: buttery turmeric rice, crunchy almonds and scallions, shawarma-spiced ground turkey, fresh diced cucumber, and not one but two sauces. We’re talking classic white sauce and hot sauce. Served with warm pita bread.
Prep: 5 Cook: 20

  • 1tsp turmeric
  • 2scallions
  • 2TBS mayonnaise
  • 1TBS shawarma spice blend (recipe follows)
  • 2whole wheat pitas
  • ½cup jasmine rice
  • 1lemon
  • 1cucumber
  • 3TBS sour cream
  • 1tsp garlic powder
  • 10oz ground turkey
  • 3oz chicken stock concentrates
  • ½oz sliced almonds
  • 2tsp hot sauce
  • salt & pepper
  • 1tsp sugar
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Cook rice:

Melt 1 TBS butter in a small pot over medium heat. Stir in ¼ tsp turmeric until combined.

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 later.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Trim and finely dice half the cucumber.

Make white sauce:

In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook turkey:

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds.

Add turkey, Shawarma Spice Blend, ½ tsp salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in stock concentrates and ¼ cup water. Reduce heat to medium low and simmer until slightly thickened, 1- to 2-minutes.

Finish rice & toast pitas:

Fluff rice with a fork, stir in almonds and half the scallion greens. Season with salt and pepper to taste.

Toast pitas, then spread with softened butter. Cut each pita into four wedges.

Serve:

Divide rice between bowls. Top with turkey and diced cucumber in separate sections, sprinkle diced cucumber 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.

Tip: If you like, scoop up some of the rice, turkey, diced cucumber, and sauces with the pita and eat it all in one bite!

Shawarma Spice Blend

2 tsp

  • ½tsp turmeric
  • ½tsp cumin
  • ¼tsp dried coriander
  • ¼tsp garlic powder
  • ¼tsp paprika
  • 1/8tsp ground allspice
  • 1/8tsp black pepper