Thai Basil Turkey Bowls

overhead of thai bowl with ground turkey, thai basil, carrots, edamame, cabbage and green onions coated with a peanut sauce.

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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.


  • 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

For the Peanut Sauce:

  • 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


  1. Cook rice according to package instructions.
  2. Add 1 tbsp of sesame oil to a large pan or wok over medium-high heat.
  3. Stir in ground turkey, garlic cloves, ginger, tamari and rice vinegar.
  4. Keep stirring and breaking up turkey meat until browned and cooked through.
  5. Remove from pan and set aside.
  6. 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.

For peanut sauce:

  1. 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.

For assembly:

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