Sweet and Spicy Turkey Bowls (Printable)

Tender turkey in honey-sriracha glaze with broccoli and brown rice

# What You'll Need:

→ Proteins

01 - 1 pound 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

# How-To Steps:

01 - Cook brown rice according to package instructions and have ready for assembly.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for 1 to 2 minutes until fragrant but not browned.
03 - Add ground turkey to the skillet, breaking it apart with a spatula. Cook for 5 to 7 minutes until browned and cooked through. Drain excess fat if necessary.
04 - While turkey cooks, steam broccoli florets in a separate pot or microwave-safe bowl for 4 to 6 minutes until bright green and tender. 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 prepared sauce over cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes to meld flavors.
07 - Divide cooked brown rice evenly among four bowls. Top each bowl with turkey mixture and steamed broccoli.
08 - Top each bowl with chopped green onion and a sprinkle of sesame seeds before serving.

# Expert Advice:

01 -
  • Everything comes together in one skillet, so cleanup is almost as quick as cooking.
  • The honey-sriracha glaze tastes like takeout but costs a fraction and uses ingredients you probably already have.
  • It reheats beautifully, which means you can pack it for lunch three days in a row without getting bored.
02 -
  • Don't skip draining the turkey if it releases a lot of fat, or your glaze will turn greasy instead of glossy.
  • Steam the broccoli just until tender, because it keeps cooking a bit from residual heat and you want it to hold its shape.
  • Make the sauce before you start cooking the turkey so you can pour it in the moment the meat is done and keep the momentum going.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, the nutty aroma makes a noticeable difference.
  • If you like your broccoli with a little char, roast it in the oven at 425°F for 10 minutes instead of steaming.
  • Double the glaze and keep half in a jar for drizzling over roasted vegetables or stirring into stir-fries later in the week.
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