Description
This 30-minute teriyaki turkey bowl is what weeknight dinner dreams are made of – quick, healthy, and loaded with flavor that beats takeout any day of the week.
Ingredients
Scale
- 1 lb (454g) lean ground turkey (93% lean recommended)
- 2 cups (370g) cooked brown rice (or cauliflower rice for lower carb)
- 1 tbsp (15ml) olive oil or avocado oil
- 1 medium bell pepper, diced (about 1 cup)
- 2 medium carrots, julienned (about 1 cup)
- 1 cup (70g) broccoli florets, cut small
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 tbsp (15g) fresh ginger, grated
- ¼ cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp (30ml) water
- 1 tbsp (15ml) rice vinegar
- 2 tbsp (30g) honey or maple syrup
- 1 tsp (5g) sesame oil
- 1 tbsp (8g) cornstarch mixed with 2 tbsp water
- Sesame seeds, for garnish (optional)
- Sliced avocado, for serving (optional)
- Sriracha sauce, for serving (optional)
Instructions
- In a small bowl, whisk together soy sauce, water, rice vinegar, honey, and sesame oil. In another small bowl, mix cornstarch with 2 tablespoons water to create a slurry. Set both aside.
- Heat half the oil in a large skillet over medium-high heat. Add ground turkey, breaking it into small pieces as it cooks. Cook until no longer pink, about 5-6 minutes. Transfer to a plate.
- Add remaining oil to the skillet. Add white parts of green onions, garlic, and ginger. Stir for 30 seconds until fragrant.
- Add carrots and cook for 2 minutes. Add bell peppers and broccoli and stir-fry for 3-4 more minutes until vegetables are tender-crisp.
- Return turkey to the skillet. Pour in the teriyaki sauce mixture, bring to a simmer, then add the cornstarch slurry. Cook for 1-2 minutes, stirring frequently, until sauce thickens.
- Serve over cooked rice, garnished with green onion tops, sesame seeds, avocado slices, and sriracha if desired.