Spicy Tahini Turkey & Rice Bowls with Snow Peas & Marinated Radishes

Spicy Tahini Turkey & Rice Bowls

with Snow Peas & Marinated Radishes

25 MIN
2 Servings
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From the Test Kitchen

To top a bed of hearty brown rice, we're cooking ground turkey and crisp snow peas with an aromatic duo of garlic and ginger, then finishing it all with a drizzle of our umami-rich sauce of gochujang, honey, and tahini.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Spicy Tahini Turkey & Rice Bowls with Snow Peas & Marinated Radishes
Title
  • 10 oz Ground Turkey
  • ½ cup Brown Rice
  • 3 oz Radishes
  • 2 cloves Garlic
  • 4 oz Snow Peas
  • 1 Tbsp Honey
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • 1 Piece Ginger
  • 2 Tbsps Tahini
  • 2 Tbsps Coconut Aminos (Seasoning Sauce)
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Rice Vinegar

Spicy Tahini Turkey & Rice Bowls

Cook the rice
1 Cook the rice

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients & marinate the radishes

Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the sesame oil and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve the snow peas.

Prepare the ingredients & marinate the radishes
Cook the turkey & peas
3 Cook the turkey & peas

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the turkey, chopped garlic, and chopped ginger; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until lightly browned. Carefully drain off and discard any excess liquid. Add the coconut aminos and halved peas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the sauce & serve your dish

In a bowl, whisk together the tahini, honey (kneading before adding), 2 tablespoons of warm water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked turkey and peas, marinated radishes (including any liquid), and sauce. Garnish with the sesame seeds. Enjoy!

Make the sauce & serve your dish
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