Ground Turkey Rice Bowls (Printer-friendly)

Seasoned ground turkey with fluffy rice and fresh vegetables in a savory sesame-soy glaze.

# What You Need:

→ Protein

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 & Sauces

07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1/4 cup low-sodium soy sauce (or 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 other chili sauce (optional, to taste)

→ Toppings

14 - 1 tablespoon sesame seeds
15 - Fresh cilantro, chopped
16 - Lime wedges

# How to Make It:

01 - Prepare the rice according to package instructions if not already cooked. Keep warm and set aside.
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 until heated through.
06 - In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sriracha until well combined. Pour the sauce into the skillet and stir well to coat all ingredients 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 serving bowls and spoon the turkey mixture over the top.
09 - Garnish with green onions, sesame seeds, fresh cilantro, and lime wedges as desired. Serve immediately.

# Expert Tips:

01 -
  • The sauce comes together from pantry staples you probably already have, and it tastes like something from a takeout container without the wait.
  • Everything cooks in one skillet, which means cleanup is almost nonexistent on a weeknight.
  • It reheats beautifully, making it the rare dish that tastes just as good on day three as it did fresh off the stove.
02 -
  • Do not rush the turkey browning step because those golden crispy bits are where half the flavor lives.
  • If your sauce seems too thin after simmering, just let it go another minute because it thickens fast at the end.
03 -
  • Grate the ginger directly over the pan so none of the juices are lost on your cutting board.
  • Make a double batch of the sauce and keep half in a jar in the fridge for stir fries, marinades, or drizzling over roasted vegetables throughout the week.

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