Teriyaki Rice Bowl with Ground Turkey

Influenced by Asian flavors, this Teriyaki Turkey Rice Bowl is an easy dinner that filled with fresh flavor and simple ingredients. Topped with a simple Teriyaki-inspired savory sauce, this tasty bowl is perfect for a busy weeknight dinner and is a great option for meal prep too.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Serving Ideas
• And if you liked this recipe...
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• Comments

I don't eat out a lot, but I had a good run where every time that I did pick up something quick for supper, I would pick up Freshii's "Teriyaki Twist Bowl".

Filled with fresh ingredients, and topped with a delicious sauce, it always hit the spot! (And speaking of delicious sauce, have you tried these Lettuce Wraps with peanut sauce?!).

But I couldn't rationalize buying it every week (even though that's how often I craved it!), so I wanted to try to make something similar at home that would satisfy.

And since then, these Teriyaki Rice Bowls (occasionally I have teriyaki salmon bowls, though) have been on repeat for my meal prep.

Made with prechopped and frozen vegetables (like this Ground Beef and Broccoli), these bowls come together quickly, despite having a few steps.

I often make a double batch and pop the extras in the freezer- they freeze very well! And I always appreciate having some healthy meals on hand for busy weeks.

The Ingredients

• Rice- You can use whatever kind of rice you prefer- white rice, brown rice for some whole grains or cauliflower rice for a grain free/low-carb option.
• Ground Turkey- For a teriyaki chicken bowl recipe, try using ground chicken instead. (Or sub in some Honey Teriyaki Baked Salmon).
• Edamame- I like to use frozen, shelled edamame for this recipe. No need to thaw before roasting.
• Carrots- If you would rather use regular carrots, you need 4 large carrots, cut in ¼ inch thick rounds.
• Broccoli- Fresh or frozen broccoli will work. I love using frozen for ease (it is already chopped and easy to have on hand!). No need to thaw before roasting.
• Avocado Oil
• Coconut Aminos- Soy sauce or tamari will also work.
• Honey- You can substitute with brown sugar or maple syrup if you prefer.
• Garlic- If you prefer, you can use 1 teaspoon of garlic powder
• Ground Ginger- If you have fresh ginger, you can use ½ teaspoon minced.
• Cornstarch

The Method

1. Cook Rice. Cook the rice as per the package directions.

2. Roast vegetables. Toss the vegetables with 2 tablespoons of avocado oil and ¼ teaspoon each of sea salt and black pepper. Place in a single layer on a baking sheet and roast for 20-30 minutes until tender, stirring halfway through.

3. Cook Turkey. In a large skillet over medium-high heat, add the turkey and ¼ teaspoon each of salt and pepper. Brown, stirring to crumble until cooked through, about 5-7 minutes.

4. Make sauce. Whisk together all of the homemade sauce ingredients in a small saucepan. Place over medium heat and bring to a simmer, constantly stirring, for about 3-5 minutes. Once simmering, it should start to thicken at which point remove from heat.

5. Assemble. Divide the rice evenly between 4 large bowls (about ¾ cup per bowl). Divide the turkey (about ¾ cup per bowl) and the vegetables evenly into the bowls. Top with sauce (about 2 tablespoons).

6. Serve. Garnish with greens onions, toasted sesame seeds and extra teriyaki sauce.

Leftovers and Storage

To Store: Store leftover Turkey Teriyaki Rice Bowls in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. These bowls are great for meal prep!

To Reheat: Rewarm in the microwave until heated through. 

Make it Your Own

• Add More Vegetables: You can add more vegetables or switch out the vegetables used for roasting, garnish with additional fresh vegetables or incorporate some of your favorite veggies by stir frying them into the ground meat.
  • Roasted Vegetable ideas
    • Cauliflower
    • Bell Peppers
    • Green Beans
  • Raw Vegetables Ideas
    • Cucumber
    • Avocado
    • Bean Sprouts
  • Veggies to Add to the Meat
    • Spinach
    • Kale
    • Cabbage or Coleslaw (like in Egg Roll Bowls)
    • Mini Corn
    • Bok Choy
• Use a Different Protein: Instead of ground turkey, try making these teriyaki bowls with:
  • Ground Chicken
  • Boneless, Skinless Chicken Breasts (Baked, pan-fried or grilled)
  • Ground Pork
  • Ground Beef
  • Tofu
• Skip the Sauce- Sometimes when I want to make this quick and not go through the extra step of making the sauce, I'll just top the bowl with a bit of coconut aminos and a dash of sesame oil. Alternatively, you could use a store-bought sauce.
• Make the Sauce Spicier- Add ½ teaspoon of red pepper flakes.

Serving Ideas

Garnish with:

• Green Onions
• Toasted Sesame Seeds
• Chopped Roasted Cashews

And serve it alongside:

• Japanese Cucumber Salad
• Blistered Shishito Peppers
• Or try it with ones of these sides for a stir fry

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And if you liked this recipe...

...you might also like:

• "Gyudon" Ground Beef Bowls
• Ground Beef and Broccoli
• Sweet and Spicy Stir Fry
• 11+ Tasty Recipes with Ground Turkey

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