Teriyaki Turkey Rice Bowl Recipe

A turkey teriyaki rice bowl with edamame.

5 from 1 vote

Teriyaki Turkey Rice Bowl Recipe

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.

Course Main Dish

Cuisine Japanese

Keyword homemade teriyaki sauce, teriyaki turkey rice bowls

Prep Time 45

Cook Time 30

Total Time 1 15

Servings bowls

Calories 631kcal

Author Sue Ringsdorf

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.
1 ½ cup lower-sodium soy sauce, 1/4 cup water, 1 Tablespoon toasted sesame oil, 1/4 cup rice vinegar, 1/2 cup brown sugar, 2 teaspoons fresh ginger, 4 cloves garlic
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.
2-3 Tablespoons cornstarch, 2-3 Tablespoons cold water
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.
1 large yellow onion, 2 cups carrots, 2 cup zucchini, 3-4 cups broccoli, 3 cloves 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.
2 pounds lean ground turkey
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.
6-8 cups cooked rice
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).
10 oz. frozen shelled edamame, green onions and toasted sesame seeds
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.

Nutrition