Sweet and Spicy Turkey Bowls (Printable)

Tender turkey in honey-sriracha glaze with broccoli and brown rice for a quick 30-minute meal.

# 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

→ 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

# Steps:

01 - Cook the brown rice according to package instructions and have ready for bowl assembly.
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. Break apart with a spatula and 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 - In a small mixing bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil until well combined.
06 - Pour the glaze over the cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes to allow flavors to meld.
07 - Divide brown rice among serving bowls. Top each with turkey mixture and steamed broccoli.
08 - Crown each bowl with chopped green onion and a sprinkle of sesame seeds.

# Expert Advice:

01 -
  • Everything cooks in thirty minutes, so dinner is done before anyone gets restless.
  • The honey and sriracha balance each other in a way that keeps you reaching for another bite.
  • Leftovers taste even better the next day, which makes lunchtime feel like a reward instead of a chore.
02 -
  • Don't skip draining the turkey if there's excess fat, or the sauce will taste greasy instead of glossy.
  • Steam the broccoli separately so you control the texture and don't end up with overcooked, soggy florets mixed into the skillet.
  • Taste the sauce before pouring it over the turkey, because sriracha brands vary in heat and you might want to dial it up or down.
03 -
  • Use a large skillet so the turkey browns evenly instead of steaming in its own juices.
  • Let the sauce simmer an extra minute if you want it thicker and more caramelized.
  • Double the sauce recipe and keep the extra in a jar for drizzling over roasted vegetables or grilled chicken later in the week.
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