If you’re anything like me, by midweek you’re not in the mood to fuss too much in the kitchen. These ground turkey rice bowls are a weeknight dinner I come back to over and over. They’re simple, filling, and have that punchy, savory-sweet tang I love from Asian-inspired flavors.
What I really appreciate is that it’s one of those meals you can pull off with odds and ends in your fridge and pantry. Plus, the leftovers hold up great—so you’re cooking once and eating twice, which is the real win for busy days.
Why This is Always in My Dinner Rotation
- One pan simplicity – You won’t find me washing a mountain of dishes on a Wednesday night. This all happens in one big skillet, which is about as easy as it gets.
- Customizable – Sometimes I’ll serve this over brown rice for a hearty meal, other times I’ll scoop it into lettuce cups for something lighter and crisp. You can change it up depending on what you’re in the mood for.
- Meal prep hero – I often make a batch on Sunday. The turkey filling goes straight into containers with rice or quinoa, and that’s lunch sorted for a few days. It reheats beautifully.
- Pantry-friendly ingredients – Most of the sauces and seasonings are staples for me. Coconut aminos, sriracha, rice vinegar… they’re always in my cupboard. Even if you’re low on fresh veggies, you can make it work with what you have.
Ingredients You’ll Need for My Version
Here’s what I typically grab for this recipe. Don’t stress if you’re missing something—I’ll share a few swaps I often use.
- Ground turkey – I go for lean turkey, but ground chicken or beef both work well.
- Carrots – I usually dice them small so they soften quickly. Pre-shredded works if you’re in a rush.
- Green onion – For freshness and a pop of color.
- Garlic cloves – I always smash them up for extra flavor.
- Red onion – Adds a bit of sweetness.
- Sriracha – For that spicy kick. Adjust to your heat preference.
- Coconut aminos – My go-to for soy-free, slightly sweeter umami. Soy sauce works perfectly if that’s what you have.
- Rice vinegar – Brightens up the sauce.
- Sesame oil – Adds that nutty depth I really love.
- Fish sauce – Just a dash for savory complexity.
- Lime – Fresh lime juice balances everything.
- Veggie broth – Keeps the turkey moist.
- Tapioca flour or arrowroot – For thickening the sauce.
My tip: I’ve even used cornstarch when I was out of arrowroot. It works fine.
Ingredient Swaps I Use All the Time
- Ground turkey alternative – Don’t hesitate to try ground chicken or beef. Even plant-based crumbles can work if you’re skipping meat.
- Soy sauce for coconut aminos – Coconut aminos is a little sweeter and less salty. If you’re using soy sauce, you might want to reduce other salty components slightly.
I keep both on hand, but if I run out of coconut aminos, I don’t panic—soy sauce is a classic for a reason.
How I Cook These Ground Turkey Rice Bowls
Here’s how I make them on a typical night:
- Sauté the aromatics
I start by heating a big pan with a bit of oil. In go the minced garlic and chopped red onion. I let them soften and get fragrant. I love that smell—it makes the house feel like dinner’s happening. - Brown the turkey
I add in the ground turkey and break it up as it cooks. Don’t rush this part—it’s nicer with a little color on the meat. - Add the veggies
Diced carrots and green onion join the pan next. I pour in a splash of veggie broth, then cover it for a few minutes so the carrots steam and soften. - Make the sauce
In a small bowl, I whisk together coconut aminos (or soy sauce), sriracha, lime juice, fish sauce, sesame oil, and rice vinegar with a pinch of sea salt. This is where all the magic happens—it’s the balance of salty, tangy, spicy that makes this dish shine. - Combine and thicken
I pour the sauce into the pan and lower the heat to medium. Separately, I mix tapioca or arrowroot with a bit of water to make a slurry, then pour that in. I stir constantly here so the sauce thickens without sticking. - Serve it up
I spoon it over warm brown rice (or jasmine rice if I have some ready). Sometimes I sprinkle extra green onion on top or add lime wedges on the side.
My tip: Leftovers go straight into meal prep containers. They’re just as tasty the next day.
How I Serve It
- Over brown rice for something filling and a bit nutty.
- Jasmine rice for that classic, fluffy base.
- In lettuce cups if I want something fresh and light.
- On top of quinoa if I’m feeling extra healthy.
One time I even wrapped the filling in warm tortillas for a sort of Asian-inspired taco. No rules in my kitchen.
My Make-Ahead Tips
I often cook the turkey mixture ahead of time and store it in the fridge for up to four days. When I’m ready to eat, I just warm it in a skillet or the microwave and serve with freshly cooked rice or lettuce cups.
If I’m freezing it, I let it cool completely, then seal in freezer bags. It thaws well overnight in the fridge.
Storing Leftovers
I pack leftovers in airtight containers. They’re good in the fridge for three to four days. For longer storage, the freezer is your friend.
My tip: If you’re meal prepping rice too, I store it separately so it doesn’t get soggy when reheating.
FAQs I Get About This Recipe
Can I use ground beef?
Absolutely. It’s delicious, though a bit richer. I usually drain excess fat before adding the sauce.
What if I don’t have rice vinegar?
I’ve used apple cider vinegar in a pinch. It’s not exactly the same, but it gives you that needed acidity.
Is it spicy?
You control that! I like a good squirt of sriracha, but you can cut it back or even skip it if you prefer mild.
Ground Turkey Rice Bowls
Quick, colorful, and bursting with bold flavors—these Ground Turkey Rice Bowls make the perfect weeknight meal. Juicy turkey mingles with a tangy, spicy sauce, crisp veggies, and fluffy brown rice for a satisfying, protein-packed dish you'll come back to again and again.
Ingredients
- 1/4 cup coconut aminos
- 2 tbsp sriracha
- 1/2 tbsp fish sauce
- Juice of 1 lime
- 2 tbsp rice vinegar
- 1 tbsp tapioca starch + 2 tbsp water (mixed)
- 1/4 cup vegetable broth
- 3 garlic cloves, minced
- 1 small red onion, finely chopped
- 1/2 cup diced carrots
- 1 lb ground turkey
- 1/4 tsp sea salt, plus more to taste
- 3–4 tbsp chopped green onion, for mixing and garnish
- Optional: cooked brown rice, red pepper flakes, extra green onion for topping
Instructions
- Start with the Aromatics: Heat a skillet over medium heat and drizzle in a bit of oil. Sauté the garlic and red onion until soft and fragrant.
- Brown the Turkey: Add the ground turkey to the pan, breaking it up with your spatula as it cooks. Season with a touch of sea salt and pepper. Cook until browned all over.
- Add Broth & Steam: Pour in the vegetable broth and cover the pan briefly to allow the turkey to cook through and soak up moisture.
- Whisk Up the Sauce: In a small bowl, combine coconut aminos, sriracha, lime juice, fish sauce, and rice vinegar. Stir until well blended.
- Simmer in Flavor: Pour the sauce into the pan with the turkey, stirring to coat everything evenly.
- Thicken Things Up: Mix the tapioca starch with water until smooth, then slowly pour it into the pan, stirring constantly. Keep the heat on medium and continue to stir gently as the sauce thickens—don’t walk away, it thickens quickly and can stick!
- Add the Crunch: Stir in the diced carrots and some of the green onion, letting them warm through just slightly for a fresh bite.
- Serve & Garnish: Spoon the turkey mixture over a bed of brown rice. Finish with a sprinkle of green onion and a pinch of red pepper flakes if you like a little extra heat.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 388Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 120mgSodium 957mgCarbohydrates 21gFiber 3gSugar 8gProtein 31g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Can I add other veggies?
Yes—bell peppers, zucchini, shredded cabbage, or frozen peas all work. I often toss in whatever I need to use up.
If you’re looking for a weeknight meal that’s unfussy but still feels satisfying and tasty, give these ground turkey rice bowls a try. They’ve saved me from takeout more times than I can count, and they’re one of those recipes I always feel good about feeding my family.
Try other Ground Turkey recipes:
