Here’s a weeknight dinner I keep coming back to—this Healthy Ground Turkey Teriyaki Rice Bowl. It’s comforting, quick, full of flavor, and a great way to sneak extra veggies onto the plate without a fuss. Everything gets tossed together in a rich, sweet teriyaki sauce and served over a bed of fluffy rice. Honestly, it’s one of those meals that checks all the boxes—easy, healthy, and downright delicious.
A Go-To Weeknight Favorite
We’re big fans of easy Asian-inspired dinners at home, and this one tops the list. The sauce is that classic teriyaki—sticky, slightly sweet, and perfect for soaking into rice. Ground turkey takes the spotlight here, soaking up all the flavor while staying light. It’s become one of those regular dinners I make when I want something fast but satisfying.
You can pair it with rice, noodles, or even tuck it into lettuce wraps or tortillas for something a little different. And yes, the kids love it too—especially when they don’t notice all the hidden veggies I manage to sneak in.
Why This One Stays on Repeat
- It’s quick and fuss-free, ready in under 30 minutes.
- A healthy swap for ground beef that doesn’t compromise on flavor.
- Easy to mix in your favorite vegetables—great for using up what’s in the fridge.
- Makes great leftovers, so lunch the next day is sorted.
- Kid-approved and perfect for picky eaters when you chop the veggies small enough.
How to Make Teriyaki Turkey Rice Bowls
Step 1: Cook the Turkey and Veggies
Start by cooking your ground turkey with onions and garlic. Once that’s nicely browned and cooked through, stir in finely chopped veggies—grated carrots and chopped broccoli work great here. They cook quickly and almost melt into the mix, so even the veggie-haters won’t complain. If you’re serving this over rice, start cooking that first so it’s ready when you are.
Step 2: Make the Sauce
The teriyaki sauce is homemade and so easy. You’ll mix up a few pantry staples to create that glossy, sweet-savory coating. I like to taste as I go—some days I want it a little sweeter, some days more savory. It’s totally flexible. If you’re watching your sugar, just scale it back a bit—it still works beautifully.
Step 3: Bring It All Together
Once the sauce is ready, pour it over the cooked turkey and veggies. Let it simmer for a few minutes to soak in all the flavors. Then serve it up over rice, noodles, in lettuce cups, or even inside tortillas if you’re in the mood for a little fusion twist.
How to Cook Ground Turkey Just Right
Ground turkey is pale pink when raw and turns light brown as it cooks. Since it’s quite lean and mild in flavor, seasoning is your best friend here. Garlic, onion, and a bit of salt go a long way. It also plays well with just about any flavor you throw at it—spicy, tangy, sweet—you name it.
Ground Turkey Teriyaki Rice Bowl
These Teriyaki Turkey Rice Bowls are made with healthy ground turkey and vegetables in a sweet teriyaki sauce, served over white or brown rice.
Ingredients
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar (or less, as desired)
- 2 tablespoons granulated sugar (or less, as desired)
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons warm water
Ground Turkey
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 2 tablespoons minced garlic
- 1 pound ground turkey
- 1 cup broccoli, finely chopped
- 2 large carrots, peeled and grated
- 2 green onions, diced (for garnish)
- 4 cups cooked white or brown rice
Instructions
- In a small bowl, whisk together cornstarch and warm water until the cornstarch is fully dissolved. Set aside.
- In a small saucepan over medium heat, whisk together soy sauce, water, red wine vinegar, sugars, garlic, and ginger until sugars dissolve.
- Slowly whisk in the cornstarch mixture and simmer until the sauce thickens. Remove from heat and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook, stirring frequently, until softened. Reduce heat if onions begin to scorch.
- Stir in minced garlic. Add ground turkey and break it apart with a spatula. Cook for 4–5 minutes, until halfway done.
- Add grated carrots and chopped broccoli. Continue cooking for 5–6 minutes until the turkey is no longer pink and vegetables are tender.
- Pour the prepared teriyaki sauce over the turkey and vegetables. Stir well and simmer for about 5 minutes.
- Divide cooked rice into serving bowls. Top with the teriyaki turkey mixture. Garnish with sliced green onions and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 660Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 120mgSodium 1281mgCarbohydrates 71gFiber 7gSugar 15gProtein 38g
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.
Frequently Asked Questions
Can I use ground beef instead of turkey?
Absolutely. Ground beef works great here too, just make sure to drain off the excess fat since it’s a bit richer. Chicken or even pork can be swapped in without any fuss.
Can I reduce the sugar?
Yes. The sauce is meant to be sweet and sticky, but you can easily dial it back to your liking. Start with less sugar, give it a taste, and adjust from there. The dish will still have plenty of flavor.
How to Serve
Serve these bowls hot over steamed white or brown rice, and top with sliced green onions and sesame seeds for that final touch. I like to add a little drizzle of sriracha or a pinch of chili flakes when I want some heat.
This dish also works well with noodles, or spooned into crisp lettuce leaves for a low-carb option. It’s super adaptable depending on what you’re in the mood for.
Recipe Variations
This is one of those meals that’s easy to tweak based on what you have. Don’t be afraid to get creative:
- Bell peppers
- Zucchini
- Snow peas
- Corn
- Cauliflower
- Bean sprouts
- Bok choy
- Water chestnuts
Just chop them small and stir them in. Leftover roasted or steamed veggies can be tossed in too.
Storing and Reheating Leftovers
In the fridge: Store in an airtight container for up to 3–4 days. Just reheat in the microwave or on the stovetop when ready to eat.
In the freezer: Let everything cool completely, then store in a freezer-safe bag or container. It’ll keep for up to 6 months. Freeze the rice or noodles separately, and thaw overnight in the fridge before reheating.
A Few Extra Tips
- Don’t skimp on seasoning the turkey—it’s mild and needs the flavor boost.
- Add a bit of heat with chili flakes or hot sauce if you like it spicy.
- You can totally swap the rice for noodles—spaghetti even works in a pinch!
- Cutting back the sugar? No problem. It leans more savory but still tastes great.
This turkey teriyaki bowl is the kind of meal I turn to when I want something warm, healthy, and satisfying without hovering over the stove for hours. It’s simple, versatile, and just plain good. Give it a try—and don’t be surprised if it makes its way into your weekly dinner routine.
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