Description
This Teriyaki Turkey Rice Bowl is a flavorful and nutritious dish featuring ground turkey cooked with fresh vegetables in a homemade teriyaki sauce, served over steamed white or brown rice. Perfect for a quick weeknight dinner, it combines sweet and savory elements with the satisfying texture of lean turkey and fresh veggies.
Ingredients
Scale
Teriyaki Sauce
- 1/2 cup Low-Sodium Soy Sauce
- 1/4 cup Water
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons Brown sugar (or less as desired)
- 2 tablespoons Granulated sugar (or less as desired)
- 2 teaspoons Minced garlic
- 1 teaspoon Ground ginger
- 1 tablespoon Cornstarch
- 2 tablespoons Warm water
Ground Turkey Mixture
- 1 tablespoon Vegetable oil
- 1/2 cup Diced onion
- 2 tablespoons Minced garlic
- 1 pound Ground turkey
- 1 cup Broccoli, finely chopped
- 2 Large carrots, peeled and grated
- 2 Green onions, diced, for garnish
- 4 cups Cooked white or brown rice
Instructions
- Prepare Teriyaki Sauce: In a small bowl, whisk together the cornstarch and warm water until fully dissolved to create a slurry. Set aside. In a small saucepan over medium heat, gently whisk together soy sauce, water, red wine vinegar, brown sugar, granulated sugar, minced garlic, and ground ginger until the sugars dissolve completely. Slowly add the cornstarch slurry while whisking continuously and allow the mixture to simmer until the sauce thickens. Remove from heat and set aside.
- Cook Onions: Heat vegetable oil in a large skillet over medium-high heat. Add the diced onions and cook, stirring frequently, until they soften but avoid scorching by lowering the heat if needed.
- Add Garlic and Ground Turkey: Stir in the minced garlic, then add the ground turkey to the skillet. Break apart the turkey with a spatula and cook, stirring occasionally, until the turkey is about halfway cooked, approximately 4-5 minutes.
- Incorporate Vegetables: Add the grated carrots and finely chopped broccoli to the skillet. Continue cooking until the turkey is no longer pink and the vegetables are tender, around 5-6 minutes.
- Combine with Teriyaki Sauce: Pour the prepared teriyaki sauce over the cooked turkey and vegetables. Stir to combine and let the mixture simmer for about 5 minutes to allow flavors to meld and sauce to coat the ingredients well.
- Serve: Divide the cooked rice into bowls and top with the teriyaki turkey and vegetable mixture. Garnish with diced green onions and serve immediately for best flavor and texture.
Notes
- Teriyaki sauce is naturally sweet; reduce sugars to 1 tablespoon each if a more savory profile is preferred.
- Nutritional info is based on serving with white rice; brown rice or reduced rice portions can lower calories and carbs.
- Customize this recipe by adding your favorite vegetables like bell peppers, snap peas, or mushrooms.
- A serving size equates to approximately ¾ cup rice and 1 cup of the meat and veggies mixture.
- Serving sizes may vary due to vegetable size and cooking down; this recipe serves 4-6 as a full meal.
Nutrition
- Serving Size: 1 bowl (approx. 1 ¾ cups total)
- Calories: 370
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
