Description
This vibrant Turkey Banh Mi Bowl combines the bold flavors of Vietnamese cuisine with a healthy twist. Featuring tender, fragrant ground turkey meatballs, pickled carrot and cucumber ribbons, fluffy purple sticky rice or quinoa, and a spicy sriracha mayo, this dish is a fresh, flavorful meal perfect for lunch or dinner.
Ingredients
Scale
Rice and Pickled Vegetables
- 1 cup uncooked purple sticky rice, black rice, or quinoa
- 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 teaspoon salt
- 1 tablespoon 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 (for cooking)
- 1/2 cup chopped fresh basil
- Finely grated zest of 1 lime
- 1 tablespoon lime juice
- 1 pound ground turkey
- 4 cloves garlic, minced
- 1 tablespoon olive oil (for cooking)
Sriracha Mayonnaise
- 3 tablespoons sriracha
- 1/2 cup mayonnaise
Optional Toppings
- Fresh mint
- Fresh 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 and keep warm.
- Prepare the pickled vegetables: Combine the sliced carrots, sliced cucumbers, rice wine vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt in a medium bowl. Stir well to coat the vegetables evenly and let the mixture sit at room temperature for 30 minutes to pickle and soften slightly.
- Make the turkey meatball mixture: In a large bowl, mix together the remaining 1 teaspoon salt, 1 tablespoon sugar, fish sauce, ground pepper, chopped scallions, chopped 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 everything thoroughly, ensuring the flavors are well incorporated.
- Cook the turkey meatballs: Heat olive oil in a large skillet or cast iron pan over medium heat. Form the turkey mixture into small meatballs, then place them carefully in the hot oil. Cook the meatballs for 5 to 7 minutes, turning occasionally, until they are fully cooked through and browned on the outside.
- Prepare the sriracha mayonnaise: While the meatballs are cooking, combine the remaining 1 tablespoon sriracha with the mayonnaise in a small bowl. Mix well and set aside.
- Assemble the bowls: Divide the cooked rice or quinoa evenly between 4 bowls. Top each with the turkey meatballs and a generous portion of the pickled vegetables. Drizzle the sriracha mayonnaise over the top and garnish with fresh mint and cilantro if desired. Serve immediately and enjoy the bright, spicy, and savory flavors.
Notes
- You can substitute black rice or quinoa if purple sticky rice is unavailable.
- Adjust the amount of sriracha in the meatballs and mayo to suit your spice preference.
- Pickling the vegetables longer will increase their tanginess but don’t exceed 1 hour to keep their crunch.
- If fresh lemongrass is unavailable, you can substitute with 1 teaspoon lemongrass paste or leave it out for a less aromatic flavor.
- Leftover meatballs can be kept refrigerated for up to 3 days and reheated gently.
- For a gluten-free meal, ensure the fish sauce used is certified gluten-free.
