Teriyaki Rice Bowls
Servings: 4
Calories: 700kcal
Ingredients
- 1 and ½ cups rice of choice
- 1 cucumber
- 3 cups baby carrots
- 3 cups broccoli cut into 1 inch florets
- 3 cups frozen shelled edamame
- 2 tablespoon avocado oil
- ½ teaspoon fine sea salt divided
- ½ teaspoon black pepper divided
- 1 lb ground turkey
For the Sauce
- ½ cup water
- ¼ cup coconut aminos
- 2 tablespoon honey
- 1 tablespoon cornstarch
- 1 clove garlic
- ½ teaspoon ginger powder
Instructions
- Cook the rice as per the package directions.
- Toss the vegetables with 2 tablespoons of avocado oil and ½ teaspoon each of salt and pepper. Place in a single layer on a baking sheet and roast at 450 °F for 20-30 minutes until tender, stirring halfway through.
- In a skillet over medium heat, add the turkey and ¼ teaspoon each of salt and pepper. Brown, stirring to crumble until cooked through, about 5-7 minutes.
- Make the sauce. Whisk together all of the sauce ingredients in a small saucepan. Place over medium heat and bring to a simmer, constantly stirring. Once simmering, it should start to thicken at which point remove from heat.
- Assemble the bowls by dividing the rice evenly between 4 bowls (about ¾ cup each), then divide the turkey (about ¾ cup per bowl) and the vegetables evenly into the bowls. Top with sauce (about 2-3 tablespoons).
- Serve, garnished with green onions and sesame seeds as desired.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 700kcal | Carbohydrates: 99g | Protein: 45g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 792mg | Potassium: 1476mg | Fiber: 11g | Sugar: 18g | Vitamin A: 13747IU | Vitamin C: 66mg | Calcium: 192mg | Iron: 6mg
