Sweet and Spicy Turkey Bowls (Printer view)

Turkey in honey-sriracha glaze with broccoli and brown rice, topped with green onion and sesame seeds.

# What You'll Need:

→ Proteins

01 - 1 pound ground turkey

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh ginger, minced
05 - 1 green onion, chopped for garnish

→ Grains

06 - 1 cup cooked brown rice

→ Sauces and Condiments

07 - 1/4 cup low-sodium soy sauce
08 - 2 tablespoons honey
09 - 1 tablespoon sriracha sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 tablespoon olive oil

→ Toppings

13 - Sesame seeds for garnish

# Directions:

01 - Cook brown rice according to package instructions and have ready for assembly.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for 1 to 2 minutes until fragrant but not browned.
03 - Add ground turkey to the skillet, breaking apart with a spatula. Cook for 5 to 7 minutes until completely cooked through and browned. Drain excess fat if necessary.
04 - While turkey cooks, steam broccoli florets in a separate pot or microwave-safe bowl until bright green and tender, approximately 4 to 6 minutes. Drain and set aside.
05 - In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil until combined.
06 - Pour the prepared sauce over the cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes to allow flavors to meld.
07 - Divide cooked brown rice evenly among serving bowls. Top each portion with turkey mixture and steamed broccoli.
08 - Crown each bowl with chopped green onion and a generous sprinkle of sesame seeds.

# Expert Suggestions:

01 -
  • The honey-sriracha glaze clings to every grain of rice and piece of turkey, so you get sweet heat in every single bite.
  • It comes together in half an hour, which means you can have a restaurant-quality bowl on the table faster than takeout arrives.
  • The leftovers actually taste better the next day when the flavors have had time to settle into the rice.
02 -
  • Don't skip draining the turkey if it releases a lot of fat, or your sauce will be oily instead of glossy.
  • Taste the sauce before you pour it over the turkey so you can adjust the sriracha or honey to match your heat preference.
03 -
  • Use a whisk instead of a spoon when mixing the sauce so the honey fully dissolves and you don't end up with sticky clumps.
  • Let the turkey simmer in the sauce for those last few minutes instead of rushing it, because that's when the glaze thickens and clings to every piece.
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