Description
A hearty and healthy bowl featuring lean ground turkey, colorful vegetables, and fluffy rice, all tossed in a savory-sweet homemade teriyaki sauce—perfect for a balanced meal.
Ingredients
- 1 lb lean ground turkey
- 2 cups cooked brown rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons low‑sodium soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon olive oil
- Sesame seeds and sliced green onions, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together soy sauce, mirin, rice vinegar, honey, sesame oil, and cornstarch slurry. Set aside.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger; sauté 30 seconds until fragrant.
- Add ground turkey; cook, breaking into pieces, until browned and cooked through (about 6–8 minutes). Season with salt and pepper.
- Ppush the turkey to one side; add broccoli, bell pepper, and carrot. Stir-fry 4–5 minutes until vegetables are crisp-tender.
- Pour in teriyaki sauce; stir everything together and cook for 2–3 minutes until sauce thickens and coats ingredients.
- Divide cooked brown rice among bowls. Top with turkey-veggie teriyaki mixture.
- Garnish with sesame seeds and green onions. Serve warm.
Notes
- Swap brown rice for cauliflower rice to reduce carbs.
- Add a soft-boiled egg or steamed edamame for extra protein.
- Make it gluten-free by using tamari instead of soy sauce.
- Adjust sweetness by increasing or reducing honey/mirin.
- Make-ahead: cook turkey and veggies ahead; reheat and combine with rice when ready to serve.