HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Soy Turkey And Rice Bowls
Sesame-Soy Turkey and Rice Bowls

Sesame-Soy Turkey and Rice Bowls

with Sriracha Mayo Drizzle

Read more

This veggie-packed bowl is topped with umami-rich sesame-soy turkey. Fluffy rice and sriracha mayo finish this quick weeknight dinner off with a bang!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

56 g

Carrot, julienned

1 tbsp

Garlic Puree

113 g

Bok Choy, chopped

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

2 tsp


2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Sesame Oil


2 unit

Green Onion

113 g

Sugar Snap Peas

Not included in your delivery

¼ tsp


0.13 tsp


½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber4 g
Protein33 g
Cholesterol119 mg
Sodium1490 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, thinly slice green onions. Trim snap peas. Heat a large non-stick pan over medium-high heat. When hot, add sesame oil, then turkey, garlic puree and half the green onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper. Add 1 1/2 tbsp soy sauce ({dbl for 4 ppl). Cook, stirring often, until turkey is coated, 1-2 min.


Add snap peas to the pan turkey. Cook, stirring often, until tender-crisp, 3-4 min. Add carrots and bok choy. Cook, stirring often, until tender-crisp, 1-2 min. Season with salt and pepper, to taste. Remove the pan from heat.


Stir together mayo, 1 tsp soy sauce (dbl for 4 ppl) and sriracha in a small bowl. Set aside.


Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste. Top with turkey-veggie mixture. Drizzle sriracha mayo over top.


Heat the same pan (from step 3) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then crack in two eggs (dbl for 4 ppl). Season with salt and pepper. Pan-fry covered until whites are set, 2-3 min.** (NOTE: The yolks will still be runny.) Top bowls with eggs!