Teriyaki Turkey Rice Bowls
Teriyaki Turkey Rice Bowls is a well-balanced dish with tender ground turkey, a sticky and flavorful teriyaki sauce, and a mix of fresh vegetables served over a bed of fluffy rice. This rice bowl combines elements of Japanese (inspired) cuisine to create a satisfying and wholesome meal.
Try our Southern Chicken and Rice Recipe next!
Ground Turkey Rice Bowls
Over the years, we’ve slowly started using more and more ground turkey in recipes as it is a good source of lean protein. That being said, you could easily substitute a lean cut of ground beef if you prefer that.
Other ground turkey recipes that you should try include Turkey Meatloaf Muffins, Turkey Lasagna Soup, Turkey Taco Soup, and the tastiest Green Chile Turkey Burgers.
Why This Recipe Works:
- FLAVORFUL SAUCE – Our homemade sauce has the best flavor and you’ll be adding it to everything!
- LOADED WITH VEGGIES – We love to load this one up with fresh vegetables. Use your favorite combination and enjoy another tasty meal.
- LEAN PROTEIN – Ground turkey is low in fat and high in flavor, especially with our sweet and savory teriyaki sauce.
- CUSTOMIZABLE – Customize this recipe to make it work for the whole family. Different veggies, proteins, and rice – make this nutrient-dense meal your own.
What You’ll Need:
You’ll find these simple ingredients at your local grocery stores. I recommend prepping the sauce and fresh veggies ahead of time so you can enjoy a quick weeknight dinner.
Teriyaki Sauce:
- Soy Sauce
- Water
- Toasted Sesame Oil
- Brown Sugar
- Rice Vinegar
- Ginger
- Garlic
- Cornstarch
Other Ingredients:
- Lean Ground Turkey – If desired, use ground beef or ground chicken instead.
- Veggies – Onion, carrots, broccoli, zucchini, fresh garlic, and edamame.
- Rice – Use either white rice, brown rice, or cauliflower rice (for a low-carb option).
Optional: Instead of (or in addition to) the veggies listed, try snow peas, cauliflower, bell peppers, snap peas, or green beans.
How to make Turkey Teriyaki Bowls:
Step 1
Make teriyaki sauce. In a small saucepan, add the soy sauce, water, toasted sesame oil, rice vinegar, brown sugar, ginger, and garlic. Bring sauce to a boil and reduce heat to a simmer. Cook for 5-10 minutes.
Thicken sauce. Combine the cornstarch and water in a small bowl. Then pour cornstarch mixture into the pan and continue to simmer until sauce is thickened – approximately five minutes. Set teriyaki sauce aside.
Step 2
Chop veggies. Dice the veggies into small pieces. Add the heartier veggies to one bowl – the onion and carrots. And add the softer veggies to another – zucchini, broccoli, and garlic.
Step 3
Brown turkey. In a stock pot over medium-high heat, add a drizzle of olive oil, ground turkey, onions, and carrots. Use a silicone spatula to break up the meat, stirring frequently. Cook the mixture until the meat is cooked completely (no pink color remaining) and the veggies are tender.
Step 4
Add soft veggies and teriyaki sauce. Add the diced zucchini and the broccoli florets to the pot and stir. Then pour about 2/3 of the teriyaki sauce in the pan and stir well.
Step 5
Continue cooking. Cook for about 5-7 additional minutes, or until the veggies are softened and everything is piping hot.
Step 6
Make rice. Meanwhile, cook the rice according to package directions.
We use the Instant Pot to cook rice. Combine 2.5 cups of rice with 3.25 cups of lower-sodium chicken broth. Stir to combine and cook on high pressure for two minutes, followed by a 7-8 minute natural release.
Step 7
Serve the rice bowls. Spoon rice into individual serving bowls. Then add the teriyaki turkey mixture and some cooked edamame. Top bowls with chopped green onion and extra warmed teriyaki sauce (as desired).
Pro-Tip: As an option, try serving this with a fried egg! A great addition to this teriyaki turkey rice bowl recipe!
This healthier ground turkey recipe makes great leftovers. Store in meal prep containers.
Other ways to enjoy our homemade teriyaki sauce include Teriyaki Salmon with Noodles and Teriyaki Brussels Sprouts!
What to serve with Teriyaki Turkey Bowls:
- A side of edamame.
- Classic Wedge Salad with Blue Cheese Dressing
- Arugula Caprese Salad
- Some bread – Cast Iron Naan or Italian Focaccia Bread
Recipe FAQs:
Yes, teriyaki is a Japanese cooking technique and sauce. The term “teriyaki” is derived from the Japanese words “teri,” which means glaze or shine, and “yaki,” which means grilled or broiled.
Teriyaki refers to a method of cooking where ingredients, typically meat or fish, are glazed or marinated in a sweet and savory sauce and then grilled or broiled.
A rice bowl, also known as a rice dish or rice bowl meal, is a culinary concept that involves serving a variety of ingredients over a bed of cooked rice in a single bowl. It is a popular and convenient way of enjoying a complete meal in many Asian cuisines.
Yes, rice bowls have gained significant popularity in the states in recent years. They have become a trendy and convenient option for a quick, customizable, and flavorful meal.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Teriyaki Turkey Rice Bowl Recipe
Ingredients
For the teriyaki sauce:
- 1 ½ cup lower-sodium soy sauce
- 1/4 cup water
- 1/4 cup rice vinegar
- 1 Tablespoon toasted sesame oil
- 1/2 cup brown sugar – packed
- 4 cloves garlic – minced
- 2 teaspoons fresh ginger – minced
- 2-3 Tablespoons cornstarch
- 2-3 Tablespoons cold water
Remaining ingredients
- 2 pounds lean ground turkey
- 1 large yellow onion – diced
- 2 cups carrots – peeled and diced
- 3-4 cups broccoli – chopped
- 2 cup zucchini – chopped
- 3 cloves garlic – minced
- 10 oz. frozen shelled edamame – cooked
- 6-8 cups cooked rice – use white or brown rice
- green onions and toasted sesame seeds – to serve
Instructions
- Make teriyaki sauce. In a small saucepan, add the soy sauce, water, toasted sesame oil, rice vinegar, brown sugar, ginger, and garlic. Bring sauce to a boil and reduce heat to a simmer. Cook for 5-10 minutes.
- Thicken sauce. Combine the cornstarch and water in a small bowl. Then pour cornstarch mixture into the pan and continue to simmer until sauce is thickened – approximately five minutes. Set teriyaki sauce aside.
- Chop veggies. Dice the veggies into small pieces. Add the heartier veggies to one bowl – the onion and carrots. And add the softer veggies to another – zucchini, broccoli, and garlic.
- Brown turkey. In a stock pot over medium-high heat, add a drizzle of olive oil, ground turkey, onions, and carrots. Use a silicone spatula to break up the meat, stirring frequently. Cook the mixture until the meat is cooked completely (no pink color remaining) and the veggies are tender.
- Add soft veggies and teriyaki sauce. Add the diced zucchini and the broccoli florets to the pot and stir. Then pour about 2/3 of the teriyaki sauce in the pan and stir well.
- Continue cooking. Cook for about 5-7 additional minutes, or until the veggies are softened and everything is piping hot.
- Make rice. Meanwhile, cook the rice according to package directions.
- Serve the rice bowls. Spoon rice into individual serving bowls. Then add the teriyaki turkey mixture and some cooked edamame. Top bowls with chopped green onion and extra warmed teriyaki sauce (as desired).
- Pro-Tip: As an option, try serving this with a fried egg! A great addition to this teriyaki turkey rice bowl recipe!
Notes
- We use the Instant Pot to cook rice. Combine 2.5 cups of rice with 3.25 cups of lower-sodium chicken broth. Stir to combine and cook on high pressure for two minutes, followed by a 7-8 minute natural release.
- Customize this recipe to make it work for the whole family. Different veggies, proteins, and rice – make this nutrient-dense meal your own.
The pro tip with the fried egg is on point!