Ground Turkey Rice Bowls (Printer-friendly)
Seasoned turkey and fresh vegetables over fluffy rice with a savory sesame-soy glaze, ready in 35 minutes.
# 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 and 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
# Directions:
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, allowing it to shimmer.
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 over the turkey and vegetables, stirring well to coat everything 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 four bowls and spoon the turkey mixture generously over each portion.
09 - Finish each bowl with sliced green onions, sesame seeds, fresh cilantro, and a squeeze of lime. Serve immediately.
# Expert Advice:
01 -
- The whole thing comes together in about half an hour which honestly feels like a magic trick on busy nights.
- You probably have most of the ingredients in your kitchen right now or close substitutes that work just as well.
02 -
- Do not walk away from the turkey while it browns because it can go from perfectly cooked to rubbery in what feels like seconds.
- Mixing the sauce in a separate bowl before pouring it in gives you a smoother more even coating than dumping ingredients straight into the pan.
03 -
- Freeze fresh ginger in a zip top bag and grate it straight from frozen whenever you need it because it lasts for months and grates more finely.
- Make extra sauce and keep it in a jar in the fridge because it works as a quick stir fry seasoning for any leftover vegetables later in the week.