Sweet and Spicy Turkey Bowls (Printable Version)

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

# What You'll Need:

→ Proteins

01 - 1 lb ground turkey

→ Vegetables

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

→ 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

# Steps:

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

# Expert Advice:

01 -
  • Everything comes together in one skillet while rice cooks in the background, so cleanup is almost nonexistent.
  • The honey-sriracha glaze clings to every grain of rice and bite of turkey, giving you that sweet-spicy balance that keeps you reaching for another forkful.
  • It tastes like takeout but costs a fraction of the price and you know exactly what goes into the sauce.
  • Leftovers reheat beautifully and actually taste better the next day when the flavors have melded overnight.
02 -
  • Do not skip draining the broccoli after steaming or it will release water into your bowl and dilute the glaze into a sad puddle.
  • Let the turkey brown undisturbed for a minute or two before stirring so you get those caramelized bits that add depth to the sauce.
  • Taste the glaze before adding it to the turkey because sriracha brands vary wildly and you might need more honey to balance the heat.
  • If your sauce looks thin after simmering, let it cook another minute uncovered so it reduces and thickens just enough to coat the meat.
03 -
  • Cook your rice the night before and store it in the fridge so it firms up and absorbs the glaze better without turning mushy.
  • If you want more vegetables but less carbs, swap half the rice for riced cauliflower and no one will notice the difference once the glaze soaks in.
  • Use a whisk to mix the sauce instead of a spoon so the honey fully dissolves and you do not get sticky clumps in the glaze.
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top, because the nutty aroma becomes twice as intense.
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