Go Back

Lean Ground Turkey Teriyaki Bowls - Fast, Flavorful, and Better-for-You

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

Ingredients
  

  • 1 pound lean ground turkey (93% lean is ideal for moisture; 99% lean works with a splash more oil)
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1 small yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 2 cups cooked rice (jasmine, brown, or cauliflower rice)
  • 2 cups mixed veggies (such as broccoli florets, carrots, snap peas, or bell pepper, cut bite-size)
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup water
  • 2–2 1/2 tablespoons honey or maple syrup (adjust to taste)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry to thicken)

Method
 

  1. Cook your base: Make the rice according to package directions. Fluff and keep warm. If using cauliflower rice, sauté in a little oil with salt and pepper until tender.
  2. Prep the sauce: In a small bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, and sriracha (if using). In a separate cup, mix cornstarch with water to create a smooth slurry.
  3. Sauté aromatics: Heat oil in a large skillet over medium-high. Add onion and cook 2–3 minutes until softened. Stir in garlic and ginger; cook 30 seconds until fragrant.
  4. Brown the turkey: Add ground turkey, breaking it up with a spatula. Season with a pinch of salt and pepper. Cook 5–7 minutes, stirring occasionally, until no pink remains and lightly browned.
  5. Add veggies: Stir in your mixed vegetables. Cook 3–5 minutes until crisp-tender. If using tougher veggies like broccoli, steam or microwave them briefly first to speed things up.
  6. Sauce and thicken: Pour the teriyaki mixture into the skillet and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce turns glossy and clings to the meat and veggies. Taste and adjust sweetness, salt, or heat as needed.
  7. Assemble bowls: Spoon rice into bowls. Top with the turkey teriyaki mixture. Finish with green onions and sesame seeds. Add pineapple tidbits for a sweet pop if you like.
  8. Serve: Enjoy hot. A squeeze of lime over the top is a nice bright finish.