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Double Sauced Turkey Street Cart Bowls

Double Sauced Turkey Street Cart Bowls

with Yellow Rice

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Want your favorite street cart foods without having to track down your fave truck? Our chefs dreamed up just the thing: these turkey street cart-style rice bowls. Each bowl is packed with layers of flavor: buttery turmeric rice with crunchy almonds and scallions, shawarma spiced ground turkey, fresh diced tomato, and not one but TWO sauces. We’re talking classic white sauce and hot sauce. All of that’s served with warmed pita bread. Now all that’s left to do is perfect your dipping technique for the optimal saucy and flavor-packed bite.

Tags:SpicyEasy Prep
Allergens:MilkEggsTree NutsWheat

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

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 teaspoon

Turmeric

½ cup

Jasmine Rice

2 unit

Scallions

1 unit

Lemon

1 unit

Roma Tomato

4 tablespoon

Sour Cream

(ContainsMilk)

2 tablespoon

Mayonnaise

(ContainsEggs)

1 teaspoon

Garlic Powder

10 ounce

Ground Turkey

1 tablespoon

Shawarma Spice Blend

3 unit

Chicken Stock Concentrate

½ ounce

Almonds

(ContainsTree Nuts)

2 unit

Whole Wheat Pitas

(ContainsWheat)

2 teaspoon

Hot Sauce

Not included in your delivery

1 teaspoon

Cooking Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1050 kcal
Fat58 g
Saturated Fat21 g
Carbohydrate98 g
Sugar8 g
Dietary Fiber8 g
Protein39 g
Cholesterol180 mg
Sodium1480 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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Melt 1 TBSP butter in a small pot over medium heat. Add ¼ tsp turmeric (½ tsp for 4 servings); stir to combine. • Stir in rice, ¾ cup water (1½ cups for 4), and a big pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

2

• Meanwhile, bring 2 TBSP butter (4 TBSP for 4 servings) to room temperature. Wash and dry produce. • Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Dice tomato.

3

• In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

4

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds. • Add turkey*, Shawarma Spice, ½ tsp salt (1 tsp for 4 servings), and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrates and ¼ cup water. Reduce heat to medium low and simmer until slightly thickened, 1-2 minutes.

5

• Fluff rice with a fork; stir in almonds and half the scallion greens. Season with salt and pepper to taste. • Toast pitas. Spread with softened butter; cut each pita into four pieces.

6

• Divide rice between bowls. Top with turkey and tomato in separate sections; sprinkle tomato with a pinch of salt. Drizzle turkey with hot sauce to taste. Drizzle white sauce over bowls; garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side. TIP: We like to scoop up some of the rice, turkey, tomato, and sauces with the pita and eat it all in one bite!