Description
Say goodbye to boring weeknight dinners! This juicy turkey teriyaki bowl combines lean protein, crisp veggies, and a sweet-savory sauce that’s ready in just 30 minutes.
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 2 cups (370g) uncooked jasmine or brown rice
- 1 tablespoon (15ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 2 cups mixed vegetables (broccoli florets, bell peppers, carrots)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 1/3 cup (80ml) low-sodium soy sauce
- 3 tablespoons (45ml) honey or maple syrup
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15g) cornstarch
- 2 tablespoons (30ml) water
- 1 teaspoon sesame oil
Instructions
- Cook rice according to package instructions. For jasmine rice, combine 2 cups rice with 3 cups water, bring to a boil, then reduce to a simmer for 15-18 minutes until tender.
- In a medium bowl, whisk together soy sauce, honey, and rice vinegar. In a separate small bowl, mix cornstarch and water until smooth, then add to soy sauce mixture and whisk until combined.
- Heat olive oil in a large skillet over medium-high heat. Add diced onions and cook for 2-3 minutes until softened. Add garlic and ginger, stirring for 30 seconds until fragrant.
- Add ground turkey to the skillet, breaking it up with a wooden spoon as it cooks. Cook for 5-7 minutes until no longer pink and slightly browned.
- Add chopped vegetables to the skillet, stirring to combine. Pour in the prepared teriyaki sauce, reduce heat to medium-low, and simmer for 3-5 minutes until sauce thickens and vegetables reach desired tenderness.
- Divide cooked rice among four serving bowls. Top each with the teriyaki turkey and vegetable mixture.
- Garnish with sliced green onions and sesame seeds before serving.