Description
A vibrant and flavorful Turkey Banh Mi Bowl combining savory ground turkey meatballs with pickled vegetables, fragrant herbs, and purple sticky rice or quinoa. This dish is inspired by the classic Vietnamese sandwich but served as a fresh, deconstructed bowl perfect for a quick and satisfying meal.
Ingredients
Scale
Grains
- 1 cup uncooked purple sticky rice, black rice, or quinoa
Pickled Vegetables
- 2 medium carrots, sliced into ribbons
- 3 Persian cucumbers, sliced into ribbons
- 2 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
Turkey Meatballs
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons fish sauce
- 1/2 teaspoon ground pepper
- 4 tablespoons finely chopped scallions
- 3 tablespoons finely chopped lemongrass
- 2 tablespoons sriracha
- 1 tablespoon vegetable oil (plus extra for cooking)
- 1/2 cup chopped fresh basil
- Finely grated zest of 1 lime
- 1 tablespoon lime juice
- 4 cloves garlic, minced
- 1 pound ground turkey
Sriracha Mayo
- 3 tablespoons sriracha
- 1/2 cup mayonnaise
Optional Garnishes
- Fresh mint
- Cilantro
Instructions
- Cook the rice or quinoa: In a medium pot, cook the purple sticky rice, black rice, or quinoa according to the package directions until tender and fluffy. Set aside to keep warm.
- Pickle the vegetables: In a medium bowl, combine the carrot ribbons, cucumber ribbons, rice wine vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Stir well to coat the vegetables evenly and let them sit at room temperature for 30 minutes to allow flavors to develop and soften slightly.
- Prepare the turkey mixture: In a large bowl, mix together the remaining 1/2 teaspoon salt, 1 teaspoon sugar, fish sauce, ground pepper, scallions, lemongrass, 2 tablespoons sriracha, 1 tablespoon vegetable oil, chopped basil, lime zest, lime juice, minced garlic, and ground turkey. Use your hands or a spoon to combine all ingredients thoroughly to ensure the herbs and seasonings are evenly distributed.
- Cook the turkey meatballs: Heat a large skillet or cast iron pan over medium-high heat and add a little vegetable oil. Form the turkey mixture into small meatballs about 1 to 1.5 inches in diameter. Once the oil is hot, add the meatballs to the pan and cook them for 5 to 7 minutes, turning occasionally, until they are cooked through and nicely browned on the outside.
- Make the sriracha mayo: While the meatballs cook, combine the remaining 1 tablespoon of sriracha with the mayonnaise in a small bowl. Mix well until smooth and creamy.
- Assemble the bowls: Divide the cooked rice or quinoa evenly among four bowls. Top each bowl with a portion of turkey meatballs and a generous serving of the pickled carrot and cucumber ribbons. Drizzle the sriracha mayo over the top and garnish with fresh mint and cilantro if desired. Serve immediately for a fresh, balanced meal.
Notes
- You can substitute ground chicken or pork for the turkey if preferred.
- For a spicier dish, add extra sriracha to the meatball mixture or sriracha mayo.
- Use gluten-free fish sauce to make the recipe gluten-free.
- Leftover pickled vegetables can be stored in the refrigerator for up to 3 days.
- Make sure not to overcrowd the skillet when cooking meatballs to ensure even browning.
