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Ground Turkey Teriyaki Bowls - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey: 1 to 1.25 pounds, preferably 93% lean for a balance of flavor and tenderness.
  • Neutral oil: 1 tablespoon (avocado, canola, or light olive oil) for browning.
  • Garlic: 3 cloves, minced.
  • Ginger: 1 tablespoon fresh grated, or 1 teaspoon ground in a pinch.
  • Green onions: 4, thinly sliced (white and green parts separated).
  • Carrots: 1 cup matchsticks or finely chopped.
  • Broccoli: 3 cups small florets (fresh or thawed from frozen).
  • Cooked rice: 4 cups (white jasmine, basmati, or brown). Cauliflower rice works too.
  • Sesame seeds: 1 tablespoon, for garnish.
  • Optional toppings: Cucumber slices, sliced radishes, sriracha, or toasted nori strips.
  • Low-sodium soy sauce: 1/3 cup.
  • Water or chicken broth: 1/3 cup.
  • Rice vinegar: 1 tablespoon.
  • Honey or brown sugar: 2 to 3 tablespoons (adjust to taste).
  • Toasted sesame oil: 1 to 2 teaspoons.
  • Cornstarch: 1 tablespoon, mixed with 1 tablespoon water to make a slurry.
  • Red pepper flakes: Pinch, optional for heat.

Method
 

  1. Make the rice: Start your rice first so it’s ready when the turkey is done. Keep warm.
  2. Whisk the sauce: In a bowl, combine soy sauce, water or broth, rice vinegar, honey or brown sugar, sesame oil, and red pepper flakes. Set aside. In a separate small cup, stir cornstarch with water until smooth.
  3. Prep the vegetables: Slice green onions, keeping whites and greens separate. Chop broccoli and prepare carrots.
  4. Brown the turkey: Heat oil in a large skillet over medium-high. Add ground turkey, break it up, and cook until no longer pink and lightly browned, 5 to 7 minutes. Season with a pinch of salt and pepper.
  5. Add aromatics: Stir in garlic, ginger, and the white parts of the green onions. Cook 1 minute until fragrant.
  6. Cook the veggies: Add carrots and broccoli with a splash of water. Cover and steam 2 to 3 minutes, then uncover and cook until crisp-tender.
  7. Sauce it up: Pour in the teriyaki mixture and bring to a gentle simmer. Stir the cornstarch slurry, then drizzle it in while stirring. Cook 1 to 2 minutes until the sauce thickens and coats the turkey and veggies.
  8. Taste and adjust: Add more honey for sweetness, vinegar for brightness, or soy for saltiness as needed.
  9. Assemble bowls: Spoon rice into bowls, top with the turkey teriyaki mixture, and garnish with green onion tops and sesame seeds. Add any optional toppings.