Street Cart–Style Turkey Bowls
with Cauliflower “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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 teaspoon
Turmeric
½ cup
Jasmine Rice
2 unit
Scallions
1 unit
Lemon
1 unit
Tomato
3 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Garlic Powder
10 ounce
Ground Turkey
1 tablespoon
Shawarma Spice Blend
3 unit
Chicken Stock Concentrate
½ ounce
Sliced Almonds
(Contains Tree Nuts)
2 unit
Pita Bread
(Contains Sesame, Wheat)
2 teaspoon
Hot Sauce
12 ounce
Riced Cauliflower
Not included in your delivery
1 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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, 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.
Swap in cauliflower rice for jasmine rice. After adding butter and turmeric, stir in cauliflower rice (no need to drain) and a big pinch of salt and pepper. Cook, stirring occasionally, until tender and any excess liquid has absorbed, 6-8 minutes. Turn off heat. (Save jasmine rice for another use.)
• 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, 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 (1/3 cup for 4). Reduce heat to medium low and simmer until slightly thickened, 1-2 minutes.
• 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 Turkey is fully cooked when internal temperature reaches 165°.
