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High Protein Ground Turkey Teriyaki Bowls - Easy, Flavorful, and Meal Prep Friendly

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

Ingredients
  

  • For the turkey:
  • 1–1.25 pounds ground turkey (93% lean for best flavor and moisture)
  • 1 tablespoon avocado oil or olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 small onion, finely diced
  • 1 cup carrots, shredded or matchsticks
  • 1 red bell pepper, thinly sliced
  • 2 green onions, thinly sliced (plus more for garnish)
  • For the teriyaki sauce:
  • 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1–2 tablespoons honey or maple syrup (adjust to taste)
  • 1 tablespoon toasted sesame oil
  • 1/3 cup water
  • 1 tablespoon cornstarch (or arrowroot) mixed with 1 tablespoon water
  • 1 teaspoon sriracha or chili-garlic sauce (optional, for heat)
  • For serving:
  • 3–4 cups cooked jasmine or brown rice (or cauliflower rice for low-carb)
  • Steamed broccoli or snap peas
  • Sesame seeds, for garnish
  • Lime wedges, optional

Method
 

  1. Prep the base. Cook your rice or preferred grain according to package directions. Steam broccoli or snap peas until crisp-tender. Set aside.
  2. Make the sauce. In a small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, and water. In another small bowl, stir together cornstarch and water to make a slurry. Keep both nearby.
  3. Sauté aromatics. Heat oil in a large skillet over medium-high. Add onion and cook 2–3 minutes until translucent. Add garlic and ginger; cook 30 seconds until fragrant.
  4. Brown the turkey. Add ground turkey, breaking it up with a spatula. Cook 5–7 minutes until no longer pink and lightly browned in spots. Season with a pinch of salt and pepper.
  5. Add veggies. Stir in carrots and bell pepper. Cook 2–3 minutes until slightly softened but still crisp for texture.
  6. Simmer with sauce. Pour in the soy mixture and bring to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and coats the turkey. If using sriracha, add it now. Fold in green onions.
  7. Taste and adjust. Add more honey for sweetness, soy for salt, or vinegar for brightness as needed. If the sauce is too thick, loosen with a splash of water.
  8. Assemble bowls. Spoon turkey teriyaki over rice. Add broccoli or snap peas. Garnish with sesame seeds, extra green onions, and a squeeze of lime if you like.