20-Minute Ground Turkey Teriyaki Rice Bowl Recipe
This easy ground turkey teriyaki recipe is a 20-minute dinner full of flavor, vegetables, protein and wholesome ingredients. Made with arrowroot, tamari and coconut sugar, it's naturally healthy and so nutritious without sacrificing flavor! It can be served as a rice bowl, in lettuce wraps or over cauliflower rice - however you prefer. It's all made in one pan too with minimal prep work and clean up needed.
Servings 4
Calories 270kcal
Equipment
- 1 Small bowl
- 1 Flat spatula for stirring and breaking up meat
Ingredients
Teriyaki Sauce
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup water
- 1 teaspoon arrowroot powder see notes for using cornstarch instead
- 1/2 cup tamari or soy sauce (see notes for using coconut aminos)
- 1 Tablespoon rice vinegar
- 1 Tablespoon mirin can substitute another sake or cooking sherry if needed
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced or grated ginger
Skillet
- 1 Tablespoon avocado oil
- 1 small yellow onion diced
- 1 red pepper diced
- 1 lb. ground turkey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 carrot grated
- 2 cups broccoli chopped into small florets
- Sliced green onion
- Sesame seeds
Instructions
- Add the arrowroot and cold water to a small bowl and stir or whisk to combine. Add remaining teriyaki sauce ingredients together and whisk to combine. Set aside.
- Heat a large skillet to medium and once hot, add oil. Tilt pan to let oil coat the bottom and then add the onion and red pepper. Let onion and red pepper sear for 3-4 minutes, stirring just 2-3 times.
- Add ground turkey and break it up into small pieces as it cooks with a flat hard spatula. Lightly season turkey with ¼ teaspoon salt and ¼ teaspoon pepper as it cooks.
- Once meat has browned (4-5 minutes), add broccoli and carrot and cook for another 3-4 minutes until the vegetables are soft and meat has cooked through.
- Stir one last time and then pour the teriyaki sauce into the pan and stir. Let the pan sit until the sauce comes to a low simmer. Let it simmer for 2-3 minutes until sauce has thickened a little bit.
- Remove from heat and sprinkle with green onion and sesame seeds.
- Spoon turkey mixture onto rice, cauliflower rice, brown rice, quinoa, or however you prefer to serve it.
Notes
- Can substitute arrowroot with ¾ teaspoon cornstarch.
- If eating on it’s own without rice, quinoa or another grain or cauliflower rice underneath, you may want to replace 1-2 Tablespoons of the Tamari with more water to make it less salty.
- Substituting coconut aminos - you can substitute coconut aminos for the tamari, however the end result will be sweeter. If you do this, I recommend using 1-2 Tablespoons less coconut sugar and seasoning with additional salt to taste if needed at the end.
Nutrition
Calories: 270kcal | Carbohydrates: 22g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1900mg | Potassium: 699mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3783IU | Vitamin C: 81mg | Calcium: 48mg | Iron: 2mg