Masala Turkey Buddha Bowl with 10-Minute Mango & Golden Raisin Chutney
Save your leftover turkey to make Masala Turkey with 10-Minute Mango and Golden Raisin Chutney! Saucing the turkey with masala sauce changes the flavor completely, giving new life to your leftover Thanksgiving turkey!
Giving New Life to Leftover Turkey Recipes
Our mission is to stop food waste at home, especially during the holidays, when families gather for that big massive feast!
When using leftover turkey for a new meal, the biggest secret is to make sure it tastes COMPLETELY different than your holiday meal. Because let’s face it – holiday leftovers never taste as good as it did the first time around! Nobody wants to relive that same meal 4 nights in a row!
Also in this Giving New Life to Leftover Turkey series:
- Vietnamese Turkey Pho Buddha Bowl
- Halal Cart-Style Turkey & Rice
- Tikka Masala Turkey
- Turkey Gumbo
- Thai Basil Turkey Wraps
Tips for Cooking Turkey Masala
- Use Store-Bought Sauces as a Shortcut: Ready-made sauces are the biggest timesaver! In our recipe, we use an Indian Masala Simmer Sauce as the base. There are so many Indian simmer sauces available: Butter Chicken, Tikka Masala, Korma Curry, Vindaloo Curry.Look for a SIMMER sauce, which is a sauce that also includes yogurt or coconut milk, that you can just add vegetables and proteins to (usually a glass jar or rip-open pouch.) A curry PASTE is very concentrated mixture of spices into a paste. A little goes a long ways.
- Flavor Blast Shortcut: The fastest and easiest way to give new life to leftover meats, seafood and vegetables is to toss them in just a couple tablespoons of a sauce (like the Masala!), heat up a frying pan with oil, and cook your coated protein or veggies. Cook 3-4 minutes, until everything is warmed through. The sauce will create a beautiful, flavorful crust.
What is a Buddha Bowl?
A Buddha Bowl is simply a one-bowl meal!
Start with a base of grains or greens, then add veggies – cooked or raw, and a lean protein. Wrap it all up with a signature sauce and a fun, crunchy topping.
Use what you have in your refrigerator and customize your bowl:
- leftover Thanksgiving turkey
- leftover roasted veggies
- last carrot or tomato in the drawer
- extra basmati rice that you cooked the day before
The game changer will be a yummy sauce: the 10-Minute Mango & Golden Raisin Chutney and an unexpected crunchy topping – Roasted Chickpeas.
Masala Turkey Buddha Bowl: Make it Your Own!
It’s so simple to make this delicious, unique Masala Turkey Buddha Bowl based on what you already have on hand in your refrigerator or pantry. Here’s what we used (but please customize the components to make it your own!)
Making the 10-Minute Mango & Golden Raisin Chutney
The game-changer for using Thanksgiving leftover turkey is a delicious sauce that tastes completely different than Thanksgiving flavors!
Our chutney is warm, tangy and sweet. Starting with store-bought mango preserves means that the recipe comes together in 10 minutes. Find the recipe for the 10 Minute Mango & Golden Raisin Chutney here.
Indian flavors spice up leftover turkey with this easy, delicious Buddha Bowl! The 10-Minute Mango & Golden Raisin Chutney is here: https://steamykitchen.com/55767-10-minute-mango-and-golden-raisin-chutney-recipe.html
- 12 ounces cooked turkey meat cut into bite sized pieces
- 3 tablespoons store-bought Indian Masala simmer sauce
- 1 tablespoon cooking oil
- 4 cups cooked rice like basmati rice
- Roasted vegetables of your choice
- Sauce: 10 Minute Mango & Golden Raisin Chutney
- Crunchy Topping: Roasted chickpeas
Flavor Blast the Turkey! In a bowl, toss the cooked turkey meat in the masala sauce. Heat a large skillet over medium-high heat and swirl in the cooking oil. When hot, add in the turkey and cook for 3-4 minutes, until the turkey is warmed through and is nicely browned.
Warm the Mango & Golden Raisin Chutney, either in the microwave at 50% power for 1 minute, or on the stovetop.
- Assemble the Buddha Bowl - layer rice, roasted vegetables, and turkey. Drizzle on the Mango & Golden Raisin Chutney sauce and top with crunchy roasted chickpeas.