Mealime recipe · lives on in MealPot
Spicy Turkey Rice Bowl with Butternut Squash, Radish & Lemon Sauce
- 30 min
- 2–6 servings
- 584 kcal / serving
A balanced bowl of tender turkey, nutty rice, and roast squash topped with bright radish and a lemon-yogurt drizzle. It comes together quickly for a satisfying weeknight meal with contrasting textures.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ cupbasmati rice
- ½ smallbutternut squash
- ½ small bunchgreen onions (scallions)
- ¾ lbground turkey
- ½lemon
- ⅓ cupplain Greek yogurt
- 1 bunchradish
- lemons
From the pantry: apple cider vinegar, black pepper, chili powder, coriander, ground, crushed red pepper, cumin, ground, extra virgin olive oil, garlic powder, pure maple syrup, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · medium saucepan · mixing bowls · nonstick skillet · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Rinse and dry the fresh produce, then prep the squash by trimming, peeling, halving, and dicing; set aside with radishes and green onions.
- Rinse the basmati rice under cold water in a strainer until clear, then transfer to a medium saucepan with water, salt, and pepper; bring to a boil.
- Add the diced squash to the rice in the saucepan, cover, and reduce to a simmer; cook until the liquid is absorbed and the squash is tender, about 18 minutes.
- Whisk together vinegar, maple syrup, and the listed spices to make the marinade for the radishes, then slice and toss the radishes in the bowl with the marinade.
- In a separate small bowl, juice the lemon and whisk with the yogurt and spices to form the lemon sauce.
- Preheat a nonstick skillet over medium-high heat; swirl in a little oil, then add the ground turkey and cook, breaking it up, until browned and crumbled, about 5–6 minutes.
- While the turkey cooks, trim the green onions and slice them thinly, setting them aside.
- Pour a bit of water into the skillet with the turkey and seasonings; simmer until the sauce reduces by half, about 1 minute, then remove from heat.
- Fluff the cooked rice and gently fold in the squash; divide between bowls, top with the turkey, marinated radishes, and sliced green onions, then drizzle with the lemon sauce.
- Serve immediately and enjoy the warm, hearty flavors with the tangy finish of the lemon-yogurt drizzle.
Two tips
- Prep the radishes and marinating mixture ahead of time for a quicker assembly at dinnertime.
- Swap in extra lemon juice for a brighter finish or drizzle a touch of olive oil on top for a lighter serve.
Nutrition per serving
- Calories
- 584 kcal
- Protein
- 44 g
- Carbs
- 62 g
- Fat
- 19 g
- Fiber
- 9 g
- Sodium
- 172 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.