Street Cart–Style Turkey Bowls
Now get 50% more protein per serving in this HelloFresh classic!
- Sesame
- Wheat
- Tree Nuts
- Milk
- Eggs
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 turkey rice 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 warm pita bread. Now all that’s left to do is perfect your dipping technique for the optimal saucy and flavor-packed bite.
Ingredients
1 unit
Tomato
1 teaspoon
Garlic Powder
2 unit
Pitas
(Contains: Sesame, Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
1 teaspoon
Turmeric
2 unit
Scallions
3 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lemon
2 teaspoon
Hot Sauce
15 ounce
Ground Turkey
¾ cup
Jasmine Rice
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Melt 1 TBSP butter in a small pot over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings) until combined. • Stir in rice, 1 ¼ cups water(2 ¼ 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.
• 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.
• 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, ¾ tsp salt (1 ½ tsp for 4 servings), and pepper. (TIP: Not sure how much turkey to use? Reference the guide at the top left of this card for guidance!) Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrates and ¼ cup water (⅓ cup for 4), scraping up any brown bits from bottom of pan. Reduce heat to medium low and simmer until slightly thickened, 1-2 minutes more.
• 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.
• 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 Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the dish's taste, with some finding it mild; adding extra herbs or feta cheese enhanced flavors.
- Ease of prep: Quick and easy to prepare, making it a popular choice for weeknight dinners.
- Suggestions: Consider adding cucumber or more vegetables for crunch and freshness. Some preferred less meat for better balance.
- Portions: Generous servings, often with enough for leftovers; some found the increased protein too much.
- Texture: A few found the turkey dry; adding more sauce or using fattier turkey could improve moisture.
