Sweet and Spicy Turkey Bowls (Printable)

Tender turkey in honey-sriracha glaze with broccoli and brown rice

# What You 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 & 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

# Step-by-Step:

01 - Cook brown rice according to package directions until fluffy and ready to serve
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 it apart with a spatula. Cook for 5 to 7 minutes until browned and cooked through. Drain excess fat if necessary
04 - 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 - Whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil in a small bowl until well combined
06 - Pour the sauce over cooked turkey in the skillet, stirring to combine. Simmer for 2 to 3 minutes to meld flavors
07 - Divide brown rice evenly among four bowls. Top each with turkey mixture and steamed broccoli
08 - Garnish each bowl with chopped green onion and a sprinkle of sesame seeds. Serve immediately

# Expert Suggestions:

01 -
  • Everything comes together in one skillet while the rice cooks, so cleanup is nearly effortless.
  • The honey and sriracha create a sticky glaze that clings to every bite without feeling heavy.
  • It tastes like takeout but lets you control the heat and the sodium.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not let the garlic and ginger sit in the hot oil while you prep something else, they will burn and turn the whole dish bitter.
  • Taste the sauce before you pour it on the turkey, sriracha brands vary wildly in heat and you might want to dial it back.
  • Steam the broccoli until just tender, overcooked florets turn gray and lose their snap.
  • If the sauce looks thin in the skillet, let it bubble for an extra minute, it will thicken as it reduces.
03 -
  • Let the turkey sit undisturbed in the pan for a minute before stirring so it develops a nice browned crust.
  • Double the sauce and keep extra in the fridge, it is great drizzled over roasted vegetables or tossed with noodles.
  • If you are sensitive to spice, start with half a tablespoon of sriracha and taste the sauce before adding more.
  • Use a large skillet so the turkey browns instead of steams, crowding the pan traps moisture and makes it gray.
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