Description
Dinner just got easier! These juicy turkey bowls with homemade teriyaki sauce come together in under 30 minutes and taste better than takeout. Perfect for busy weeknights when you want something healthy but satisfying.
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 2 cups (400g) cooked brown rice (or cauliflower rice for lower-carb option)
- 1 tablespoon (15ml) olive oil or avocado oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon (15g) fresh ginger, grated
- 2 cups (200g) mixed vegetables (broccoli florets, bell peppers, carrots)
- 1/4 cup (60ml) low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons (30ml) water
- 1 tablespoon (15ml) sesame oil
- 3 tablespoons (45ml) honey or maple syrup
- 1 tablespoon (15g) cornstarch
- 1 teaspoon (5g) rice vinegar
- 2 green onions, thinly sliced
- 1 tablespoon (9g) sesame seeds
- Optional: sliced avocado, lime wedges
Instructions
- In a small bowl, whisk together soy sauce, water, sesame oil, honey, and rice vinegar. Create a slurry by mixing cornstarch with 1 tablespoon water in a separate bowl, then combine with sauce mixture. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 2-3 minutes until translucent. Add minced garlic and grated ginger, stirring constantly for 30 seconds.
- Add ground turkey to the pan, breaking it apart with a wooden spoon. Cook for 5-7 minutes until no pink remains and meat has browned. Season with salt and pepper.
- Add chopped mixed vegetables to the turkey and stir-fry for 3-4 minutes until crisp-tender.
- Pour the prepared teriyaki sauce over the turkey and vegetable mixture. Reduce heat to medium-low and simmer for 2-3 minutes, stirring occasionally, until sauce thickens.
- To serve, place a portion of cooked brown rice in each bowl, top with teriyaki turkey mixture, and garnish with sliced green onions and sesame seeds.