Teriyaki turkey rice bowls are one of those recipes that come together in under 30 minutes and make cooking dinner on a weeknight painless. Because these bowls have toppings, everyone can customize their own. I start each bowl with steamed rice, top it with the teriyaki ground turkey, and let each person add what they like. I put out carrots, cucumbers, avocado, green onions, shredded cabbage, soy sauce, and Sriracha sauce for the toppings. This is a quick meal that my whole family enjoys!
Here’s what you need to make this teriyaki turkey rice bowl recipe:
Ground Turkey Mixture
Ground Turkey- One pound of ground turkey. There are options when buying ground turkey. Lean and extra lean. I recommend the lean ground turkey. You need a little bit of fat for the flavor. You could also use ground beef or ground chicken. Any kind of ground meat will work great in this recipe.
Yellow Onion- 1/2 onion, finely diced
Garlic- 2 garlic cloves, minced
Carrots- 1/4-1/2 cup carrots, grated. I like the carrots to be really small so I usually buy the prewashed shredded carrots in a bag. I take a handful of the carrots and roughly dice them by running my knife over them until they are in tiny pieces. Alternatively, you can use a whole carrot and grate it on a box grater.
Broccoli- 1/2 cup broccoli, finely chopped. Measure after you have finely diced the broccoli. You should have 1/2 cup of finely chopped broccoli. Very small pieces. You can try adding different veggies if you like. Bell peppers or mushrooms might be good too.
Teriyaki Sauce- 3/4 cup Teriyaki Sauce or Marinade (homemade or store-bought), I usually buy “Soyaki” from Trader Joe’s or “Oy-Vey” from the local grocery store. It can be found in the Asian cooking section, near the soy sauce. This is a marinade and sauce and it is not thick like a traditional teriyaki sauce, but it really works in this recipe. You can also make homemade teriyaki sauce if you prefer or buy a traditional teriyaki sauce as well. If you go this route you will need to add about 1/2 cup of water when you add it to the meat mixture. This will allow the sauce to come to a boil and then simmer without burning.
For the Bowls
White Rice- 2 cup Rice, uncooked. This makes about 1/2 cup per person. Precooked frozen rice from Trader Joe’s is another option. It saves a little bit of time and one less pot to clean! You could also use cauliflower rice or brown rice if you like.
Carrots- 1/2 cup carrots, shredded.
Cucumbers- 2-3 mini cucumbers, sliced
Avocado- 1 large Avocado, cut into bite-size cubes
Green onions- 2 Green Onions, thinly sliced
Sesame Seeds to sprinkle over the top
*optional toppings: Soy Sauce, Coconut amnios, Sriracha hot sauce, Shredded cabbage or coleslaw mix
Here’s how to make turkey teriyaki bowls:
Start with the rice
Begin by making the rice. Follow the package directions or in a small pot combine 2 cups of rice, 4 cups of water, and 1/4 tsp of salt and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until water is fully evaporated. About 10-12 minutes. Remove pot from heat and let stand, keeping it covered for about 10 minutes longer. Fluff rice with a fork and then keep it covered to keep it warm. If any rice is stuck to the bottom don’t worry, it will release easily after the rice sits for 10 minutes or so. Just stir before serving.
Chop the veggies
While the rice is cooking let’s prep the veggies. Dice the onion, carrots, broccoli, and garlic. Try and cut the vegetables very small. I want them to disappear into the meat. I don’t want big bites of veggies. This is a little sneaky on my part as my kids don’t even realize there is broccoli in the meat! So if you have a picky eater this might help! You can also cut your veggies for the toppings at this time. That way everything is ready to go when the meat is done. I like to put each topping into a small bowl and set them out on the table.
Cook the ground turkey
Now that the veggies are cut let’s cook. Use a large skillet or pan and warm it up over medium-high heat. Add about a tablespoon of vegetable oil or olive oil and let it warm until it starts to shimmer. Once the oil is warm add the onions, carrots, and broccoli to the pan. Stir with a wooden spoon and cook over medium heat until the vegetables are soft. This takes about 5 minutes or so. Once the veggies are soft add the minced garlic and cook for about 30 seconds.
Add the ground turkey and break up the meat into small pieces with the back of a wooden spoon. Cook for about 3-4 minutes stirring the mixture to combine the meat with the vegetables. While the meat is still pink and not cooked through pour teriyaki sauce/marinade over the meat mixture. Stir to combine. Bring this to a boil and then lower the heat and simmer for about 5 minutes. If this is done before the rice turn the heat to as low as it will go to keep it warm until ready to serve.
Assemble the bows
Add about 1/2 cup of rice to the bottom of a bowl. Next, top the rice with the ground turkey mixture. Now it’s time to let each person add the toppings they love. My favorite things to add are shredded cabbage, avocado, carrots, soy sauce, and Sriracha sauce. Whatever you like you can add to make it the perfect turkey teriyaki bowl.
This makes great leftovers or would work well for a meal prep. Store leftovers in an airtight container in the refrigerator for 3-5 days. This quick weeknight dinner is in constant rotation at my house, I hope you try this recipe soon. If you do, let me know what you think.
More Recipes to Try!
Teriyaki Turkey Rice Bowls
These teriyaki turkey bowls are made with ground turkey, veggies and teriyaki sauce served over steamed rice and topped with your favorite toppings like cucumber, shredded cabbage, green onion and more. Super easy and comes together in about 30 minutes.
Ingredients
For turkey:
- 1 pound Ground Turkey
- 1/2 onion, finely diced
- 2 garlic cloves, minced
- 1/4-1/2 cup carrots, grated * see note
- 1/2 cup broccoli, finely chopped
- 3/4 cup Teriyaki Sauce or Marinade (homemade or store-bought)
For Bowls:
- 2 cup Rice, uncooked
- Carrots, shredded
- Cucumbers, sliced
- Avocado, large dice
- 2 Green Onions, diced
- Sesame Seeds to sprinkle over the top
optional toppings:
- Soy Sauce
- Sriracha hot sauce
- Shredded cabbage or coleslaw mix
Instructions
- In a small pot combine 2 cups of rice, 4 cups of water, and 1/4 tsp of salt and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until water is fully evaporated. About 10-12 minutes. Remove pot from heat and let stand, keeping it covered for about 10 minutes longer. Fluff rice with a fork and then keep it covered to keep it warm. If any rice is stuck to the bottom don’t worry, it will release easily after the rice sits for 10 minutes or so. Just stir before serving.
- Add onion, carrots, broccoli to warm pan with oil. Cook about 5 minutes until soft, about 5 minutes.
- Once veggies are soft add garlic and cook for 30 seconds or so.
- Add turkey and break up the meat into small pieces with a wooden spoon. Cook for about 3 minutes. Stirring to combine with vegetables and garlic. When still pink and not cooked all the way through add teriyaki sauce. Bring to a boil and then simmer for 5 minutes.
- Reduce heat to low until ready to serve.
- Assemble bowls.
Notes
- I like to buy shredded carrots that come in a bag that are pre-washed. I grab a handful and roughly dice them, by running my knife back and forth over them until they are tiny pieces. I don’t want big pieces of carrot in the turkey. I want it to disappear into the meat.
- There are a couple store bought teriyaki sauces I like. Both are similar in consistency and taste. Worth noting, it’s not a traditional teriyaki sauce and can also be used as a marinade as well. . One is called “Oy-Vey” and can be found at many local grocery stores and the other is from Trader Joe’s called “Soyaki”.
Recommended Products
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Caraway Nonstick Ceramic Sauté Pan with Lid (4.5 qt, 11.8") - Non Toxic, PTFE & PFOA Free - Oven Safe & Compatible with All Stovetops (Gas, Electric & Induction) - Navy
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 799Total Fat: 46gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 122mgSodium: 3767mgCarbohydrates: 58gFiber: 9gSugar: 19gProtein: 40g
**I have included an estimation of the nutrition information for this recipe. However always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
