This post may contain affiliate links. Read our disclosure policy.

You’ll be shocked by how quick and easy it is to make this Teriyaki Turkey Rice Bowl recipe. They look and taste delicious thanks to the tender fresh vegetables, ground turkey, and sweet teriyaki glaze.

If you’re serving this for guests, let them think you labored hard over this one, even though it’s done in under 30 minutes. The final product is cookbook-cover-worthy and the aromas make your kitchen smell delicious from start to finish.

Fan of easy rice bowls? Try these honey garlic salmon rice bowls or Cava honey harrissa chicken bowls next.

teriyaki turkey rice bowl with avocado and sesame seeds
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Please enable JavaScript in your browser to complete this form.

This teriyaki salmon and this fiesta lime shrimp bowl recipe are the inspiration behind today’s easy healthy meal.

A quick meal that’s easy and healthy is worth its weight in gold. These rice bowls deliver all three and make great leftovers to eat for lunch the next day (meal prep!). Aside from the rice, you make the entire turkey filling and vegetable mixture in one bowl. We like to use a large wok to hold all the filling, just like in these ground pork lettuce wraps.

Why You’ll Love Ground Turkey Teriyaki Bowls

There isn’t much to not love about this recipe, but here are just a few reasons this dish will easily become a favorite:

  • Quick weeknight dinner: This recipe is as easy to clean up as it is to prep and put together. If you’re looking for a quick weeknight meal the whole family will enjoy or something easy to prep and save for lunches all week, look no further.
  • Best flavor: the sweet teriyaki sauce balances with the richness of the coconut rice and savory ground turkey.
  • Aromas: From the fresh coconut rice to the soy sauce, sesame oil, and roasting garlic, this recipe is chock-full of both sweet and savory fragrances.
  • Versatility: If there’s an ingredient you don’t have on hand, there’s a substitution for it! From the rice base to the meat, the veggie mix, and the homemade teriyaki sauce, every element of this dish is customizable. You could make this dish once a week and always find a way to change it up!
  • Hidden veggies: Aside from the low-fat, high-protein ground turkey that will keep you plenty satisfied, this recipe can hide as many veggies as you want (or that your kids don’t normally want). It’s a complete meal in a bowl!
a bowl of rice with ground turkey, veggies and teriyaki sauce

What Is Teriyaki Sauce?

You may be surprised to learn that many consider teriyaki an American fusion dish and that it actually has American roots. The salty-sweet teriyaki marinade we know today is inspired by a 17th Century Japanese method for marinating and grilling fish.

In fact, the name “teriyaki” comes from the Japanese words teri, meaning “shine” and yaki, meaning “grill”. It’s believed that the Japanese-American immigrants who settled in Hawaii recreated the dish (which was originally a much lighter marinade of soy sauce and mirin) to include fresh ginger, brown sugar, pineapple juice, and green onions.

While you can certainly still use teriyaki on fish, like my Easy Teriyaki Glazed Salmon, if you like the flavor, some other dishes you may want to try are this Grilled Hawaiian Teriyaki Burger or this One Pan Healthy Chicken Teriyaki.

Grab These Ingredients

Here are the simple ingredients for these turkey teriyaki rice bowls. The produce is fresh, easy, and affordable to find in your local grocery store. Jump down to the recipe card for exact measurements.

ground turkey teriyaki bowl ingredients on a countertip

Coconut Rice

  • Rice: A long-grain white rice like jasmine is perfect for the coconut rice recipe, but brown rice, quinoa, or even rice noodles would work as a base for this dish as well.
  • Coconut milk: The full-fat coconut milk added to the rice really takes this dish to the next level. The coconut flavor comes through in every bite and complements the teriyaki so well without overpowering it. You’ll want to take your spoon right to the pot! You can make fluffy stovetop coconut rice or Instant Pot coconut rice.

Ground Turkey and Veggies

  • Ground turkey: The ground turkey keeps this meal healthy and light.
  • Garlic: The garlic adds just enough flavor to your ground turkey.
  • Veggies: Onion, broccoli, carrot, and red pepper all add a nice crunch and light sweetness of their own to this recipe.
  • Garnishes: Trust me when I say you don’t want to skimp on the toppings here. Not only do they make the final dish look beautiful, the toasted panko, avocado, green onions cut on the bias, scallions, and sesame seeds each add their own dimensions to this recipe. Other toppings you may choose to add are peanuts, kimchi, or cilantro.

Teriyaki Sauce

  • Soy sauce: Tamari sauce or coconut aminos make great substitutes for soy sauce. If you’re staying away from wheat, use tamari sauce and if you’re avoiding soy, opt for the coconut aminos.
  • Honey: The honey gives the teriyaki the sweet profile. Pure maple syrup, coconut sugar, or brown sugar will also work.
  • Sesame oil: If you don’t have sesame oil, you can substitute olive oil or avocado oil. However, the sesame oil has a strong flavor that is hard to match and it’s a good staple to have on hand for other Asian-inspired recipes like our Asian Chicken Wings.  
  • Aromatics: Use a mix of garlic powder and fresh ground ginger, but fresh garlic and ground ginger are great replacements.
  • Cornstarch: Swap this interchangeably with tapioca starch as the thickening agent. 

How to Make Teriyaki Turkey Rice Bowls

The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This teriyaki turkey rice bowl recipe is really easy and these step-by-step instructions will make sure it turns out every time.

Video: Watch How to Make Teriyaki Rice Bowls

Combine the water, salt, and coconut milk in a pot over high heat and bring it to a boil. Add the rice, stir once, and allow it to simmer. Reduce the heat to medium and simmer, covered, for 20 minutes. Time may vary based on rice and package directions. Remove it from the heat and fluff it with a fork.

how to make coconut rice

Whisk together all of the teriyaki sauce ingredients in a small bowl or measuring cup. Dissolve the cornstarch in the water then whisk the cornstarch mixture with the rest of the teriyaki sauce ingredients and set aside.

homemade teriyaki sauce in a small bowl

Drizzle the olive oil in a large skillet or wok over medium heat. Once it’s hot and simmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.

Crumble ground turkey in the pan and cook, breaking it up into small pieces until halfway cooked, 3-4 minutes. Add the chopped broccoli, shredded carrot, and diced red pepper, and continue to cook until the vegetables are soft and no pink remains.

how to make a teriyaki turkey rice bowl

Pour teriyaki sauce over the turkey and cook over medium-high heat. Allow the mixture to simmer until it starts to thicken then remove it from the heat.

ground turkey and vegetables in a pan with teriyaki sauce

Add rice to the bottom of a bowl and top with teriyaki turkey. Top with sliced avocado, green onion, sesame seeds, and optional toasted panko.

green onions, avocado, and sesame seeds on top of a teriyaki turkey rice bowl

Once you see how easy this dish is to put together, you may want to try another Asian-inspired bowl recipe. If so, be sure to check out this Salmon Rice Bowl next.

Have leftover ground turkey and craving a different flavor? Check out these Healthy Ground Turkey Enchiladas or my Gluten Free Turkey Meatloaf.

Recipe Variations and Modifications

Low carb: steam a quick batch of cauliflower rice or serve this dish over bib lettuce or romaine lettuce leaves.

Different veggies: chopped green beans, bell peppers, snap peas, snow peas, cauliflower, celery, whole baby corn, bean sprouts, and water chestnuts would all make great veggie alternatives.

Another protein: swap out the ground turkey for any ground protein you have on hand, like ground pork, ground chicken, ground beef, or ground venison.

This recipe is naturally gluten-free and dairy-free, making it fit perfectly into an anti-inflammatory diet.

Storing Tips

Store rice, meat, and veggie leftovers separate from the garnishes in an airtight container in the fridge for up to 5 days.

Reheat leftovers, except the garnishes, in the microwave or on the stovetop until warmed through.

You can also freeze the meat and veggie portion in an airtight container for up to three months. Thaw overnight in the fridge and reheat before serving over rice.

ground turkey teriyaki and vegetables on top of rice

If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!

Need Another Healthy Ground Turkey Recipe?

Tap stars to rate!
5 from 41 votes

Turkey Teriyaki Rice Bowl

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
For a recipe that looks and tastes so adventurous, you’ll be shocked at how quick and easy it is to make these Ground Turkey Teriyaki Bowls. If you’re serving this for guests, you can let them think you labored hard over this one! The final product is cookbook-cover-worthy and the aromas will have your kitchen smelling absolutely delicious from start to finish.

Save this Recipe!

Enter your email and we’ll send it directly to you.
Please enable JavaScript in your browser to complete this form.
Servings: 4 bowls

Ingredients

Coconut Rice

  • 1 cup uncooked long grain white rice (Note 2 brown rice)
  • 1 teaspoon kosher salt
  • 1 (13.6 ounce) can full-fat coconut milk (can sub 1 3/4 cups of water)
  • 1/4 cup water

Teriyaki Sauce

  • 1/3 cup soy sauce, tamari, or coconut aminos (Note 3)
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground ginger or 1/2 teaspoon of ground ginger
  • 1 Tablespoon corn starch or tapioca starch dissolved in 1 Tablespoon of water

Ground Turkey Bowl

  • 1-2 Tablespoons olive oil
  • 1/2 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 lb ground turkey
  • 1 cup chopped broccoli
  • 1 cup shredded carrots
  • 1 red pepper diced
  • Toppings: toasted panko, avocado, green onions, or sesame seeds

Instructions 

Coconut Rice

  • Combine the water, salt, and coconut milk in a pot over high heat and bring to a boil. Add the rice, stir once, and allow it to simmer. Reduce the heat, cover, and cook for 20 minutes. Fluffy with a fork and remove from the heat when it’s done.

Ground Turkey Teriyaki

  • Whisk together all of the teriyaki sauce ingredients in a small bowl or measuring cup. Dissolve the cornstarch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.
  • Drizzle the olive oil in a large skillet or wok over medium heat. Once it’s hot and shimmering, add the onion and cook for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  • Add the ground turkey to the pan and cook, breaking it up into small pieces until halfway cooked, 3-4 minutes. Add the chopped broccoli, shredded carrot and diced red pepper, and continue to cook until the vegetables are soft and the turkey is cooked through, with no pink remaining.
  • Pour the teriyaki sauce over the turkey and turn the heat up to medium-high until the mixture is bubbling then reduce the heat to medium-low and simmer to thicken the sauce. Remove it from the heat to assemble the bowls.
  • Add the cooked coconut rice to the bottom of a bowl and top with teriyaki turkey. Garnish with sliced avocado, green onion, sesame seeds, and optional toasted panko breadcrumbs.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Note 1. Instant Pot. Follow these instructions for fluffy Instant Pot Coconut Rice.
Note 2. Brown Rice. We tested this recipe with white and brown rice and found the consistency of the white rice was much better with the coconut milk. Use all water instead of coconut milk if you want to use brown rice in your bowl.
Note 3. Soy Sauce. We like to use Tamari or Coconut aminos because both are gluten-free, but we almost always opt for coconut aminos because it’s soy and wheat-free.
Low carb: use less rice in the bowl, steam a quick batch of cauliflower rice, or serve this dish over bib lettuce or romaine lettuce leaves.
Different veggies: try chopped green beans, snap peas, snow peas, cauliflower, celery, whole baby corn, bean sprouts, or water chestnuts.
Storage: store leftovers or meal prep the dish in an airtight container for up to 5 days. Reheat on the stove or in the microwave until heated through. Store toppings separately.

Video

Equipment

  • Large skillet or wok
  • Large stock pot or saucepan to make the rice (Note 1 for Instant Pot rice)

Nutrition

Serving: 1bowl | Calories: 586kcal | Carbohydrates: 55.2g | Protein: 31g | Fat: 28.1g | Cholesterol: 78.2mg | Sodium: 1757mg | Fiber: 3.9g | Sugar: 11.7g | Vitamin A: 306.6IU | Vitamin C: 24.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




43 Comments

  1. Cassandra says:

    5 stars
    This was so good! I made a little bit extra of the sauce because I was adding more veggies and it turned out awesome. I didn’t follow the recipe for coconut rice so I can’t comment on that but the coconut rice I made was great with this dish. It’s going in our family cookbook!

    1. Molly Thompson says:

      That’s a huge compliment, Cassandra!! Love that this will be in your family cookbook. Thanks!

  2. Jodi says:

    I used Tamari and it was way too salty! Still, we enjoyed it 😀

    1. Molly Thompson says:

      I’ve made this with liquid aminos and it was way too salty that way too. Low sodium soy sauce or coconut aminos is the way to go!

  3. Elizabeth says:

    5 stars
    Amazing! Have made it once with the coconut aminos and ground turkey which I thought was much better. Also made it with tofu and tamari. It was just okay with those ingredients. Even the husband approved! Will be making this often.

    1. Molly Thompson says:

      Thanks, Elizabeth!! Love that you shared different ways you tried it. So good!

  4. Stacey says:

    5 stars
    This is a delicious terriyaki sauce! I used the Coconut Amino Acids to cut the salt to a fraction of regular soy sauce. I also added fresh green beans and mushrooms. Not a fan of coconut rice so made a combination of wild rice/brown rice, and added some homemade chicken broth to the rice for extra flavor. Thanks for this receipe! This will be my go to terriyaki sauce, only need honey and NOT the brown sugar! This would also work great with chicken or beef or pork if you want to vary it or use what you have on hand. I definitely plan on making this again with different proteins.

    1. Molly Thompson says:

      Thank you, stacey! I’ve made this with chicken and pork and it’s delish. If you like this teriyaki sauce, you’ll like my pork lettuce wraps too!! Thank you for taking the time to share.

  5. Erin Mallinson says:

    Can you use frozen veggies? I have some frozen cauliflower

    1. Molly Thompson says:

      Hey Erin! Yes, I’ve made this with frozen veggies and it worked just fine!

  6. Janet says:

    5 stars
    Quick, easy and delicious! Only had a “lite” coconut milk on hand but it worked

    1. Molly Thompson says:

      Thanks for sharing, Janet! Glad you liked it!

  7. BJM says:

    5 stars
    Extremely easy, extremely good.
    I use ground chicken instead of turkey.

    1. Molly Thompson says:

      I’ve done it with ground chicken too! So yum!

  8. Jaclyn Sutton says:

    5 stars
    I’ve made this several times now and it’s just never a miss! We love it so much, especially my son who is super picky! Thank you!!!!

    1. Molly Thompson says:

      You’re welcome! Thanks for taking the time to share:)

  9. Gina says:

    5 stars
    The Turkey Teriyaki Rice Bowl recipe was absolutely delicious and easy to make. It’s been added to our regular rotation!

    1. Molly Thompson says:

      The best compliment when it gets added to the rotation!!! Thanks!

  10. Eb says:

    5 stars
    Really delicious and easy to make!

    1. Molly Thompson says:

      Thank you!!

  11. Sonja says:

    5 stars
    Good golly Ms. Molly! This was a winner. The coconut rice was exceptional, cooked perfect! I used beef. Husband told me to add this to the rotation. I thought it would be a lot of prep but it went pretty quick. Wouldn’t change a thing!

    1. Molly Thompson says:

      Thank you, Sonja! Best comment! Love when I make the regular rotation!!

  12. Nita says:

    5 stars
    First time trying this and my daughter and I love it. I used cauliflower rice instead but was very tasteful.

    1. Molly Thompson says:

      Thanks,Nita!

  13. Beth says:

    5 stars
    Amazing! I subbed some cooked lemongrass tofu for the turkey so obviously had to adjust some cooking times and it was great! Also subbed cauliflower for the broccoli. Will definitely be making again with the turkey and broccoli.

    1. Molly Thompson says:

      Thanks for sharing the variations, Beth!

  14. Deborah says:

    5 stars
    This was so good, it’s definitely going into a regular rotation at our house. I was hesitant about the coconut rice but went for it, and I’m so glad I did. It was delicious. Only change was I did use the lite coconut milk instead of the full fat, but we found it extremely flavorful. Thanks for the great recipe!

    1. Molly Thompson says:

      Thanks, Deborah! The coconut rice is our fave! We have this one on rotation too.

  15. Celsy says:

    Can you freeze this?

    1. Molly Thompson says:

      Hey Celsy! This is definitely freezer friendly! Freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat. Thanks!

  16. K says:

    5 stars
    Yummy!!!! I used low sodium soy sauce and not quite as much. Will be making this recipe all the time!!!! Highly recommend!

  17. Emma says:

    5 stars
    This is a staple recipe in our house! You have to make the coconut rice with it! I made it recently for guests and they all raved about it.

  18. Kristin says:

    5 stars
    So, so good!! And easy for a weeknight. This one is a keeper!

    1. Molly Thompson says:

      Thanks, Kristin! Totally agree! We make this at least twice a month on weeknights.

  19. Andrea says:

    5 stars
    Delicious! Will put on repeat in our house.

    1. Molly Thompson says:

      Best compliment! Thanks, Andrea!

  20. Lisa says:

    5 stars
    Simple and easy to make but still full of flavor.

  21. Kim says:

    5 stars
    You can’t lose with ANY of Molly’s recipes. Always a 10/10!

    1. Molly Thompson says:

      Thank you Kim! This is so nice!!

  22. kc says:

    what happens if you use light coconut milk? does it change the texture? thanks

  23. Riley says:

    5 stars
    This one was so so good! I want to make it again and again.

  24. Poppy says:

    5 stars
    This was crazy delicious! The coconut rice was so decadent and tasty on its own, but really paired perfectly with the teriyaki turkey. Honestly, the two of them together was greater than the sum of its parts. Absolutely loved it; it’s going to be a staple weeknight dinner.

  25. Morgan says:

    5 stars
    Another fantastic recipe! I used ground beef instead of turkey because that’s what I had on hand but it was so yummy!