Street Cart–Style Turkey Bowls

🥘 Ingredients

• black pepper
  ½ tsp
• butter
  3 tbsp
• chicken stock concentrate
  1 unit
• garlic powder
  1 tsp
• ground turkey
  12 oz
• hot sauce
  2 tbsp
• jasmine rice
  1 c
• lemon
  1 unit
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• pitas
  4 unit
• salt
  1 tsp
• scallions
  2 unit
• shawarma spice blend
  1 unit
• sliced almonds
  ¼ cup
• sour cream
  2 tbsp
• tomato
  2 unit
• turmeric
  ¼ tsp
• water
  2 c

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   ground turkey jasmine rice butter turmeric sliced almonds scallions tomato pitas sour cream mayonnaise garlic powder lemon shawarma spice blend chicken stock concentrate hot sauce olive oil salt black pepper water

   ground turkey: 12 oz, jasmine rice: 1 c, butter: 3 tbsp, turmeric: ¼ tsp, sliced almonds: ¼ cup, scallions: 2 unit, tomato: 2 unit, pitas: 4 unit, sour cream: 2 tbsp, mayonnaise: 2 tbsp, garlic powder: 1 tsp, lemon: 1 unit, shawarma spice blend: 1 unit, chicken stock concentrate: 1 unit, hot sauce: 2 tbsp, olive oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: 2 c
2. 

   2

   Melt 1 tbsp butter in a small pot over medium heat. Stir in ¼ tsp turmeric until combined. Stir in 1 cup jasmine rice, 1¼ cups water, and a big pinch of salt and black pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use.
3. 

   3

   While rice cooks, bring 2 tbsp butter to room temperature. Wash and dry all produce. Quarter 1 lemon. Trim and thinly slice 2 scallions, separating whites from greens. Dice 2 tomatoes.
4. 

   4

   In a small bowl , combine 2 tbsp sour cream, 2 tbsp mayonnaise, 1 tsp 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.
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant ⏱️ 30 seconds . Add 12 oz ground turkey, 1 unit shawarma spice blend, ¾ tsp salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4 minutes . Stir in 1 unit chicken stock concentrate and ¼ cup water, scraping up any brown bits from the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened ⏱️ 1 minutes .
6. 

   6

   Fluff rice with a fork; stir in ¼ cup sliced almonds and half the scallion greens. Season with salt and pepper to taste. Toast 4 pitas, then spread with softened butter. Cut each pita into four wedges.
7. 7

   Divide rice between bowls. Top with turkey and tomato in separate sections; sprinkle tomato with a pinch of salt. Drizzle turkey with 2 tbsp hot sauce to taste. Drizzle white sauce over bowls; garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.