Ingredients:

  • 1/2 cup Avocado oil mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 2 tbsp Sriracha
  • 1 tbsp Freshly squeezed lime juice
  • 1 tsp Rice vinegar
  • 450g (1 lb) Lean ground turkey (93/7)
  • 2 tsp Toasted sesame oil
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 2 tbsp Low sodium soy sauce
  • 1/2 tsp Crushed red pepper flakes
  • 3 cups Cooked jasmine rice
  • 1 cup Shredded carrots
  • 1 Large English cucumber, thinly sliced or ribboned
  • 1/2 cup Shelled edamame, steamed

Instructions:

  1. In a small mixing bowl, vigorously whisk together the avocado oil mayonnaise, Thai sweet chili sauce, sriracha, lime juice, and rice vinegar until a smooth, coral-colored emulsion forms. Set aside.
  2. Heat sesame oil in a large heavy-bottomed skillet over medium-high heat. Add the ground turkey and press into a flat layer. Let it sear undisturbed for 3 minutes to develop a deep brown crust.
  3. Break the turkey into smaller crumbles. Add the minced garlic, grated ginger, and crushed red pepper flakes. Sauté until the fragrance fills the room.
  4. Pour the soy sauce over the turkey and toss. Cook for another 2-3 minutes until the liquid has mostly evaporated and the meat looks glossy.
  5. While the turkey rests for a minute, ensure your rice is hot and your cucumber and carrots are ready.
  6. Layer the base. Divide the 3 cups of cooked jasmine rice into four deep bowls.
  7. Add the protein. Top each portion of rice with the savory turkey mixture, distributing it evenly.
  8. Decorate and drizzle. Arrange the shredded carrots, cucumber ribbons, and steamed edamame around the meat.
  9. Finish with Bang Bang. Generously drizzle the reserved sauce over the entire bowl until every component has a touch of orange.
  10. Serve immediately. Toss everything together at the table to ensure the heat from the turkey slightly softens the fresh veggies.