Teriyaki Turkey Rice Bowls with Vegetables

These Teriyaki Turkey Rice Bowls are a delicious and healthy option for a quick, weeknight dinner or meal prep. With lean ground turkey, fresh veggies, and a homemade teriyaki sauce, this dish combines savory, sweet, and slightly tangy flavors that pair perfectly with fluffy rice. It’s customizable and can easily be adapted with your favorite vegetables for a balanced, flavorful meal in every bowl!

Ingredients

Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons red wine vinegar
• 2 tablespoons of brown sugar, or adjust according to your preferred level of sweetness.
• 2 tablespoons granulated sugar (adjust to taste)
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons warm water (to dissolve cornstarch)

Ground Turkey and Vegetables

• 1 tablespoon vegetable oil
• ½ 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

1. Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, red wine vinegar, brown sugar, granulated sugar, garlic, and ground ginger.
2. Thicken the Sauce: In a separate small bowl, mix the cornstarch with 2 tablespoons of warm water until dissolved. Slowly pour this mixture into the simmering sauce, stirring constantly until thickened.
3. Cook the Turkey and Vegetables: In a large skillet or wok, heat vegetable oil over medium heat. Add the diced onion and garlic, cooking until fragrant, about 1-2 minutes. Add ground turkey and cook, breaking it up with a spatula, until fully browned.
4. Add Vegetables: Stir in the chopped broccoli and grated carrots. Cook for an additional 3-4 minutes, until the vegetables are tender but still crisp.
5. Combine with Sauce: Pour the prepared teriyaki sauce over the turkey and vegetables, stirring to coat evenly.
6. Assemble Bowls: Divide cooked rice among four bowls. Top each bowl with the teriyaki turkey and vegetable mixture. Garnish with diced green onions.
7. Serve: Enjoy warm, and adjust sweetness or saltiness to taste by adjusting the sugar or soy sauce in the teriyaki sauce.

Conclusion

These Teriyaki Turkey Rice Bowls are a perfect blend of protein, fiber, and flavor in one easy meal. The homemade teriyaki sauce brings a depth of flavor that enhances the lean ground turkey and fresh vegetables, making this dish both nutritious and satisfying. Serve it for dinner or pack it for lunch to enjoy a delicious, balanced meal anytime.

Teriyaki Turkey Rice Bowls with Vegetables

A flavorful teriyaki bowl with lean ground turkey,fresh vegetables, and a sweet and savory homemade teriyaki sauce served overrice.

Teriyaki Sauce

• ½ cup low-sodium soy sauce
• ¼ cup water
• 2 tablespoons red wine vinegar
• 2 tablespoons of brown sugar (or adjust according to your preferred level of sweetness.)
• 2 tablespoons granulated sugar (adjust to taste)
• 2 teaspoons minced garlic
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch
• 2 tablespoons warm water (to dissolve cornstarch)

Ground Turkey and Vegetables

• 1 tablespoon vegetable oil
• ½ 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

1. Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, red wine vinegar, brown sugar, granulated sugar, garlic, and ground ginger.
2. Thicken the Sauce: In a separate small bowl, mix the cornstarch with 2 tablespoons of warm water until dissolved. Slowly pour this mixture into the simmering sauce, stirring constantly until thickened.
3. Cook the Turkey and Vegetables: In a large skillet or wok, heat vegetable oil over medium heat. Add the diced onion and garlic, cooking until fragrant, about 1-2 minutes. Add ground turkey and cook, breaking it up with a spatula, until fully browned.
4. Add Vegetables: Stir in the chopped broccoli and grated carrots. Cook for an additional 3-4 minutes, until the vegetables are tender but still crisp.
5. Combine with Sauce: Pour the prepared teriyaki sauce over the turkey and vegetables, stirring to coat evenly.
6. Assemble Bowls: Divide cooked rice among four bowls. Top each bowl with the teriyaki turkey and vegetable mixture. Garnish with diced green onions.
7. Serve: Enjoy warm, and adjust sweetness or saltiness to taste by adjusting the sugar or soy sauce in the teriyaki sauce.

Main Course

Asian-Inspired

Teriyaki turkey bowls