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Easy Ground Turkey Teriyaki Bowls - Weeknight-Friendly and Full of Flavor

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound lean ground turkey (93% lean works well)
  • 2 tablespoons neutral oil (avocado, canola, or light olive oil)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger in a pinch)
  • 1 small onion, finely chopped
  • 1 cup carrots, julienned or thinly sliced
  • 1 cup broccoli florets (small bite-size pieces)
  • 2 green onions, sliced (for garnish)
  • Sesame seeds (for garnish, optional)
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/3 cup water
  • 2–3 tablespoons honey (adjust to taste; maple syrup also works)
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1–2 teaspoons sriracha or chili-garlic sauce (optional, for heat)
  • 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)
  • 3–4 cups cooked rice (white, brown, or cauliflower rice)
  • Cucumber, thinly sliced (optional for cool crunch)
  • Pickled ginger or quick-pickled veggies (optional)
  • Lime wedges (optional, for brightness)

Method
 

  1. Cook the rice: Start your rice so it’s ready when the turkey is done. Keep it warm and fluffy.
  2. Whisk the sauce: In a small bowl, combine soy sauce, water, honey, rice vinegar, sesame oil, and sriracha if using. In a separate cup, mix the cornstarch with water to make a smooth slurry. Set both aside.
  3. Prep the veggies: Chop the onion, slice the carrots, and break the broccoli into small florets. Mince the garlic and grate the ginger.
  4. Sauté aromatics: Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook 2–3 minutes until softened. Add garlic and ginger and cook 30 seconds until fragrant.
  5. Brown the turkey: Add the remaining oil and the ground turkey. Break it up with a spatula and cook 4–6 minutes until no longer pink and lightly browned. Season with a pinch of salt and pepper.
  6. Add vegetables: Stir in carrots and broccoli. Cook 3–4 minutes until crisp-tender. If the pan seems dry, add a splash of water and cover for a minute to steam.
  7. Simmer with teriyaki: Pour in the teriyaki sauce and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes, stirring, until the sauce thickens and coats the turkey and veggies.
  8. Taste and adjust: Add more honey for sweetness, soy sauce for salt, or a squeeze of lime for brightness. Stir in half the sliced green onions.
  9. Assemble the bowls: Spoon rice into bowls, top with the turkey teriyaki mixture, and finish with remaining green onions and sesame seeds. Add cucumber slices and pickled ginger if you like.