Street Cart-Style Turkey Bowls
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Street Cart-Style Turkey Bowls

Street Cart-Style Turkey Bowls

with Yellow Rice, White Sauce & Pitas

Want your favorite street cart foods without having to track down your fave truck? Our chefs dreamed up just the thing: these street cart–style rice turkey bowls. Each serving 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. And 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.

Easy Prep
Tree Nuts

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

Total Time20 minutes
Prep Time5 minutes


serving amount

1 teaspoon


½ cup

Jasmine Rice

3 unit

Chicken Stock Concentrate

2 unit


1 unit


1 unit


3 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon


(Contains Eggs)

1 teaspoon

Garlic Powder

10 ounce

Ground Turkey

1 tablespoon

Shawarma Spice Blend

2 unit

Pita Bread

(Contains Sesame, Wheat)

2 teaspoon

Hot Sauce

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

1 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1070 kcal
Fat55 g
Saturated Fat20 g
Carbohydrate94 g
Sugar7 g
Dietary Fiber4 g
Protein40 g
Cholesterol190 mg
Sodium1750 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.


Small pot
Small Bowl
Large Pan


Cook Rice

• Melt 1 TBSP butter in a small pot over medium heat. Stir in 1⁄4 tsp turmeric (1⁄2 tsp for 4 servings) until combined. • Stir in rice, 3⁄4 cup water (1 1⁄2 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.


• While rice cooks, 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.

Make White Sauce

• 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.

Cook Turkey

• 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 Blend, 1⁄2 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 1⁄4 cup water (1/3 cup for 4). Reduce heat to medium low and simmer until slightly thickened, 1-2 minutes.

Finish Rice & Toast Pitas

• Fluff rice with a fork; stir in almonds and half the scallion greens. Season with salt and pepper to taste. • Toast pitas, then spread with softened butter. Cut each pita into four wedges.

Finish & Serve

• 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: If you like, scoop up some of the rice, turkey, tomato, and sauces with the pita and eat it all in one bite!

Ground Turkey is fully cooked when internal temperature reaches 165°.