Ground Turkey Rice Bowls (Printable)
Seasoned turkey with rice, fresh vegetables, and sesame-soy sauce in a quick balanced bowl.
# What You'll Need:
→ Meats
01 - 1 lb ground turkey
→ Grains
02 - 2 cups cooked white or brown rice
→ Vegetables
03 - 1 cup shredded carrots
04 - 1 red bell pepper, diced
05 - 1 cup shelled edamame
06 - 2 green onions, thinly sliced
→ Aromatics & Sauces
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
10 - 1 tablespoon sesame oil
11 - 2 tablespoons rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon sriracha or chili sauce (optional, adjust to taste)
→ Toppings
14 - 1 tablespoon sesame seeds
15 - Fresh cilantro, chopped
16 - Lime wedges
# How To Make:
01 - Prepare the rice according to package instructions if not already cooked. Set aside and keep warm.
02 - Heat a large skillet or wok over medium heat and add the sesame oil.
03 - Add the ground turkey to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6 to 8 minutes.
04 - Stir in the garlic, ginger, red bell pepper, and shredded carrots. Cook for 3 to 4 minutes until the vegetables are slightly softened.
05 - Add the shelled edamame to the pan and cook for 2 more minutes, stirring occasionally.
06 - In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sriracha. Pour the sauce into the skillet and stir well to coat all ingredients evenly.
07 - Simmer for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
08 - Divide the cooked rice among serving bowls and spoon the turkey mixture over the top.
09 - Garnish each bowl with sliced green onions, sesame seeds, fresh cilantro, and lime wedges as desired. Serve immediately.
# Expert Tips:
01 -
- The sauce balances sweet, salty, and spicy in a way that makes you forget youre eating something healthy.
- Everything cooks in one skillet, which means cleanup is almost embarrassingly easy.
02 -
- Do not walk away while the sesame oil heats, it goes from fragrant to burnt in seconds and there is no rescuing it.
- Whisk the sauce before pouring because the honey likes to settle at the bottom and you will get an uneven glaze.
03 -
- Grate the ginger directly into the pan over the heat so the juice does not get lost on your cutting board.
- Toast the sesame seeds in a dry pan for thirty seconds before sprinkling them on top and you will wonder why you ever used them raw.