Ground Turkey Rice Bowls (Printable version)
Seasoned ground turkey with rice and fresh veggies in a savory sesame-soy sauce, ready in 35 minutes.
# What you 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 (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 (optional)
14 - 1 tablespoon sesame seeds
15 - Fresh cilantro, chopped
16 - Lime wedges
# How To:
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. Add the sesame oil. Add the ground turkey and cook, breaking it apart with a spatula, until browned and cooked through, about 6 to 8 minutes.
03 - Stir in the garlic, ginger, red bell pepper, and shredded carrots. Cook for 3 to 4 minutes until the vegetables are slightly softened.
04 - Add the shelled edamame to the pan and cook for 2 more minutes, stirring occasionally.
05 - In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sriracha. Pour the sauce into the skillet and stir well to coat all ingredients evenly.
06 - Simmer for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
07 - Divide the cooked rice among bowls and spoon the turkey mixture over the top. Garnish with green onions, sesame seeds, fresh cilantro, and lime wedges as desired.
# Expert Advice:
01 -
- It pulls together from pantry staples in about half an hour, which means no frantic grocery runs on a Wednesday.
- The sauce hits every note: salty, sweet, tangy, and just enough heat to keep things interesting.
- Cleanup is one skillet and one pot, so your sink will not stage a rebellion against you.
02 -
- Do not rush the turkey browning step because those caramelized bits on the bottom of the pan are where half the flavor lives.
- Tamari is thicker and saltier than regular soy sauce, so taste before adding any extra salt to the finished dish.
- If your skillet looks too full when you add the vegetables, just give it a minute because everything shrinks down quickly.
03 -
- Cook the rice a day ahead and spread it on a sheet pan to dry out slightly in the fridge, which prevents clumping when you assemble the bowls.
- A splash of lime juice stirred into the sauce at the very end brightens everything more than you would expect from such a small addition.