Description
Delicious and quick Asian Ground Turkey Rice Bowls combine lean ground turkey with savory soy and fish sauces, fresh vegetables, and fragrant herbs, all served over rice. Perfect for a healthy weeknight dinner or meal prep, this recipe is customizable with various veggies and toppings for a flavorful, satisfying dish.
Ingredients
Units
Scale
For the Bowl
- 1/2 tablespoon olive oil
- 1 onion, finely chopped
- 1 lb / 500 g ground turkey
- 2 garlic cloves, finely minced
- 1 red bell pepper, finely chopped
- 4 scallions, green and white parts
- 2 teaspoons sesame seeds (for serving)
- 1/2 cup cilantro leaves, roughly chopped (for serving)
- Sriracha and lime (optional, for serving)
Sauce
- 1/3 cup reduced salt soy sauce
- 2 tablespoons rice wine
- 1/2 tablespoon fish sauce
- 1/2 tablespoon cornstarch
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, rice wine, and fish sauce. Stir in cornstarch and whisk thoroughly to prevent clumping. Set aside.
- Cook the aromatics: Heat olive oil in a non-stick skillet over medium-high heat. Add chopped onion and cook for about 1 minute until softened and fragrant.
- Cook the turkey and vegetables: Add ground turkey to the skillet, breaking it into small pieces with a wooden spoon. Add minced garlic and chopped bell pepper. Continue to cook, stirring often, for 5-7 minutes until the turkey is cooked through and no longer pink.
- Add the sauce: Give the prepared sauce a stir and pour it over the cooked turkey mixture. Cook and stir until the sauce has thickened and coats the meat and vegetables evenly. Turn off heat.
- Finish with herbs: Stir in two-thirds of the scallions, saving the remaining for garnish.
- Serve: Spoon the mixture over cooked rice or cauliflower rice. Top with remaining scallions, sesame seeds, cilantro, and optional sriracha and lime.
Notes
- Feel free to swap in other quick-cooking vegetables like broccoli, carrots, snap peas, zucchini, or chopped green beans. Cut them small for quicker cooking.
- You can increase the amount of vegetables and double the bell peppers for more nutrition and flavor.
- This dish can be served over white or brown rice, cauliflower rice, in lettuce wraps, or even with pasta or quinoa.
- You can freeze the cooked meat mixture or the entire assembled meal in meal prep containers for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot.
Nutrition
- Serving Size: 1 bowl (about 1 cup with rice)
- Calories: 330 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg
