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Ground Turkey Teriyaki Rice Bowl Recipe

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4 from 8 reviews

A flavorful and wholesome Ground Turkey Teriyaki Rice Bowl featuring tender turkey and vibrant vegetables stir-fried in a homemade teriyaki sauce, served over fragrant coconut rice. This quick and easy 30-minute meal combines bold Asian-inspired flavors with nutritious ingredients for a perfect weeknight dinner.

Ingredients

For the Coconut Rice

  • 1 cup uncooked long grain white rice
  • 1 teaspoon kosher salt
  • 1 (13.6 oz) can full-fat coconut milk (can substitute with 1 3/4 cups of water)
  • 1/4 cup water

For the Teriyaki Sauce

  • 1/3 cup low sodium soy sauce (tamari or coconut aminos)
  • 2 Tablespoons honey (or brown sugar)
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger)
  • 1 Tablespoon cornstarch or tapioca starch (dissolved in 1 Tablespoon water)

For the Turkey and Vegetables

  • 1-2 Tablespoons olive oil
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 1 cup chopped broccoli
  • 1 cup shredded carrots
  • 1 red bell pepper, diced

Toppings (optional)

  • Toasted panko
  • Avocado slices
  • Green onions
  • Sesame seeds
  • Sriracha

Instructions

  1. Cook the Coconut Rice: In a pot over high heat, combine the water, kosher salt, and coconut milk. Bring to a boil, then stir in the rice. Allow it to simmer briefly, reduce the heat to low, cover, and cook for 20 minutes or until the rice is tender. Fluff with a fork and remove from heat.
  2. Prepare the Teriyaki Sauce: In a small bowl or measuring cup, whisk together the soy sauce, honey, sesame oil, garlic powder, and grated ginger. Dissolve the cornstarch in 1 tablespoon of water, then mix it into the sauce. Set aside.
  3. Cook Aromatics: Heat olive oil in a large skillet or wok over medium heat. Once shimmering, add diced onion and cook for 2-3 minutes until soft and translucent. Add minced garlic and cook for an additional minute until fragrant.
  4. Cook Ground Turkey and Vegetables: Add ground turkey to the skillet, breaking it into small pieces with a spatula. Cook for 3-4 minutes until halfway cooked. Add chopped broccoli, shredded carrots, and diced red bell pepper. Continue cooking until vegetables are soft and turkey is fully cooked with no pink remaining.
  5. Add Teriyaki Sauce: Pour the prepared teriyaki sauce over the turkey and vegetables. Turn heat to medium-high until the mixture bubbles, then reduce to medium-low and let simmer until the sauce thickens. Remove skillet from heat.
  6. Assemble the Bowl: Spoon the cooked coconut rice into bowls. Top with the teriyaki turkey and vegetable mixture. Garnish with optional toppings such as toasted panko, avocado slices, green onions, sesame seeds, or a drizzle of sriracha.

Notes

  • For a lower fat option, use water instead of coconut milk in the rice.
  • Substitute tamari or coconut aminos for soy sauce to make it gluten free.
  • Adjust sweetness by using more or less honey or brown sugar.
  • If you prefer more sauce, double the teriyaki sauce ingredients.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Reheat gently in a skillet or microwave before serving.

Find it online: https://simpleplatter.com/ground-turkey-teriyaki-rice-bowl-recipe/