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teriyaki turkey rice bowl with avocado and green onions

Ground Turkey Teriyaki Bowl

5 from 64 votes
These Ground Turkey Teriyaki Bowls are a quick and healthy weeknight dinner made with ground turkey, fresh veggies, and homemade teriyaki sauce. It's is easy to make, packed with flavor, and perfect for meal prep. It's going to be one of your new favorite recipes!
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 bowls
Author: Molly

INGREDIENTS

Coconut Rice

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

Teriyaki Sauce

  • 1/3 cup low sodium soy sauce tamari, or coconut aminos
  • 2 Tablespoons honey or brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh grated ginger or 1/2 tsp 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 bell 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.
    1 cup uncooked long grain white rice, 1 teaspoon kosher salt, 1 (13.6 oz) can full-fat coconut milk, 1/4 cup water

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.
    1/3 cup low sodium soy sauce, 2 Tablespoons honey, 2 teaspoons sesame oil, 1 teaspoon garlic powder, 1 teaspoon fresh grated ginger, 1 Tablespoon corn starch or tapioca starch
  • 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.
    1-2 Tablespoons olive oil, 1/2 medium yellow onion, 3 cloves garlic
  • 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.
    1 lb ground turkey, 1 cup chopped broccoli, 1 cup shredded carrots, 1 red bell pepper
  • Pour the teriyaki sauce over the turkey and stir fry veggies, 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, sriracha, or sesame seeds.

Notes

Chicken Teriyaki Bowls. Swap the ground turkey for ground chicken or dice chicken breast into small cubes.
Protein Options: You could also use ground beef, shrimp, tofu, or make this teriyaki salmon.
Instant Pot. Follow these instructions for fluffy Instant Pot Coconut Rice.
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.
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.
Extra 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.

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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!