Sweet and Spicy Turkey Bowls (Printer-friendly)

Tender turkey in honey-sriracha glaze with steamed broccoli and brown rice, ready in 30 minutes.

# Ingredient List:

→ Proteins

01 - 1 pound ground turkey

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 1 green onion, chopped for garnish

→ Grains

06 - 1 cup cooked brown rice

→ Sauces and Condiments

07 - 1/4 cup low-sodium soy sauce
08 - 2 tablespoons honey
09 - 1 tablespoon sriracha sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 tablespoon olive oil

→ Toppings

13 - Sesame seeds for garnish

# Directions:

01 - Cook brown rice according to package instructions, ensuring it is ready when assembling the bowls.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger; sauté for 1 to 2 minutes until fragrant but not browned.
03 - Add ground turkey to the skillet. Break apart with a spatula and cook for 5 to 7 minutes until browned and cooked through. Drain excess fat if necessary.
04 - While turkey cooks, steam broccoli florets in a separate pot or microwave-safe bowl until bright green and just tender, approximately 4 to 6 minutes. Drain and set aside.
05 - In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil to create the sweet and spicy sauce.
06 - Pour the sauce over the cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes to allow flavors to meld.
07 - Divide cooked brown rice evenly among serving bowls. Top each portion with turkey mixture and steamed broccoli.
08 - Garnish each bowl with chopped green onion and a sprinkle of sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • Everything cooks in under thirty minutes, so you can have a hot, satisfying dinner on the table faster than takeout arrives.
  • The honey-sriracha glaze hits that perfect balance where each bite is both comforting and exciting.
  • It tastes even better the next day, making it perfect for packing lunches all week long.
02 -
  • Do not skip draining the turkey fat or your sauce will separate and taste greasy instead of glossy.
  • Steam the broccoli until just tender because it will continue cooking slightly when you mix it with the hot turkey and rice.
  • Whisk the sauce ingredients thoroughly before adding them to the pan so the honey does not sink to the bottom and burn.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top for a deeper, nuttier flavor.
  • If you love garlic, add an extra clove because it mellows as it cooks and you can never have too much.
  • Double the sauce and keep extra in a jar in the fridge to drizzle over roasted vegetables or grilled chicken throughout the week.
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