Name: Thai Basil Turkey Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 1/2 cups uncooked rice; 2 tbsp sesame oil; 1 lb lean ground turkey (Ideally 94% lean); 3 garlic cloves, minced; 2 tsp freshly grated ginger; 2 tbsp tamari; 1 tbsp rice vinegar; 1 large carrot, julienned; 2 cups shredded cabbage; 3 green onions, whites + light green chopped; 1 cup cooked and shelled edamame; 2 cups Thai Basil, julienned; Optional toppings- sriracha, sesame seeds, cashews; 1/4 cup smooth peanut butter; 2 tbsp tamari; 1 tbsp rice vinegar; 1/2 tsp fish sauce; pinch of salt, to taste; pinch of black pepper, to taste

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Looking for a quick 30 minute meal for busy weeknight dinners? These Thai Bowls are made with ground turkey in a flavorful sauce topped over a bed of rice with fresh veggies and a delicious peanut sauce.

Thai bowl with ground turkey, sliced thai basil, carrots, edamame, cabbage and green onions topped with a peanut sauce.

It’s easy to see why the whole family loves this recipe! The flavors in this dish are complex but the process of making it is not! Here’s why I love this recipe:

1) Easily meal-prepped – this recipe can easily be prepped in advance for easy weeknight dinners or lunch on the go.

2) Gluten-free – if you or anyone else in your family is gluten-free these turkey bowls fit the bill!

3) High in Protein – with a lb of lean ground turkey these Thai bowls pack a serious protein punch!

Ingredients Needed:

Rice – the base for our Turkey bowls. Alternatively you could also use rice noodles instead.
Sesame Oil – for cooking our ground turkey and veggies.
Ground Turkey – We’re using lean ground turkey. You could also use ground chicken or ground beef if you prefer.
Garlic – finely minced
Ginger – ideally use fresh ginger that has been grated or minced.
Tamari – Soy sauce can be subbed in place or coconut aminos for another gluten-free option.
Rice Vinegar – to add some acidity to sauce.
Vegetables – carrots, cabbage green onions, edamame etc..see more ideas below.
Peanut Butter – I like to use a peanut sauce on top of my Thai Bowls.
Fish sauce – for use in peanut sauce
Thai Basil – swap for cilantro if you don’t like or can’t find Thai basil.
Salt + Black pepper – for serving. Feel free to reduce salt if watching sodium levels.
Optional toppings– sriracha, sesame seeds, cashews

How to Make Thai Bowls

STEP 1: COOK TURKEY

Add 1 tbsp of sesame oil to a large skillet or wok over medium-high heat. Stir in ground turkey, garlic cloves, ginger, tamari and rice vinegar. Keep stirring and breaking up turkey meat until browned and cooked through. Remove from pan and set aside.

Thai flavored ground turkey in a skillet

STEP 2: COOK VEGGIES

Add remaining tbsp of sesame oil to pan and lower heat to medium. Stir in carrot, cabbage, green onions and edamame. Cook for 3-5 minutes until lightly cooked through.

sliced carrots, cabbage, green onions and edamame in a skillet.

STEP 3: MAKE PEANUT SAUCE

Combine all peanut sauce ingredients in a small bowl or mason jar. Add water if needed to thin out sauce. Add salt + pepper as desired.

STEP 4: ASSEMBLE THAI BOWLS

Divide rice evenly into 4 bowls Top with cooked turkey meat and veggies. Drizzle with peanut sauce and sprinkle with Thai basil. Add any additional toppings, if desired.

overhead image of turkey thai bowls in a white bowl with chopsticks.

Easy Swaps + Substitutions

Swap the Peanut butter – I love the peanut sauce drizzled over these thai bowls but if you are allergic to peanuts or simply don’t like it, almond butter or sunflower butter are both great options.

Replace the Tamari – you can easily use soy sauce or coconut aminos in equal amounts instead of tamari.

Swap the veggies – Use any veggies you want! Broccoli, bell peppers, lettuce or even bok choy are all good options.

Change the protein – Any ground meat can be used in place of ground turkey. You could also use crumbled tofu for a vegan option.

Use rice noodles – if you’d prefer to eat these Thai Bowls over a bed of rice noodles for more of a stir-fry you totally can! Honestly any grain can be used in place of rice too.

Spice it up! – love the heat? Add a pinch of red chili flakes for a little spice kick.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days.

These Thai bowls are fantastic for meal prepping and storing in advance. To best preserve, prep all ingredients and wait to dress with sauce before serving.

Cooked turkey can easily be stored in the freezer for up to 3 months.

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