Sweet and Spicy Turkey Broccoli Bowls (Printable View)

Ground turkey in honey-sriracha glaze with broccoli and brown rice for a quick, satisfying dinner.

# Ingredient List:

→ Proteins

01 - 1 lb 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

# How to Make:

01 - Cook brown rice according to package directions until tender and ready for serving.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant but not browned.
03 - Add ground turkey to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes until fully cooked and browned through. Drain excess fat if necessary.
04 - In a separate pot or microwave-safe bowl, steam broccoli florets until bright green and tender-crisp, approximately 4-6 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 prepared glaze over the cooked turkey in the skillet. Stir thoroughly and simmer for 2-3 minutes to allow flavors to meld.
07 - Divide cooked brown rice evenly among four bowls. Top each with an equal portion of turkey mixture and steamed broccoli.
08 - Garnish each bowl with chopped green onion and a sprinkle of sesame seeds before serving.

# Expert Tips:

01 -
  • Everything comes together in one skillet while the rice cooks, so cleanup is actually manageable on a weeknight.
  • The sauce is so good you'll find yourself licking the spoon, and it works on practically any protein or vegetable you have lingering around.
  • It tastes like takeout but costs a fraction of the price and you control exactly how much heat goes in.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded overnight.
02 -
  • Don't skip draining the turkey if it releases a lot of fat, or your sauce will separate and feel oily instead of glossy.
  • Taste the sauce before you pour it in, because sriracha brands vary wildly in heat and you might want to dial it up or down.
  • Steam the broccoli just until tender, overcooked florets turn mushy and lose that nice bite that contrasts with the soft rice.
03 -
  • Use a large skillet so the turkey browns instead of steams, you want that caramelized flavor to develop before the sauce goes in.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, it brings out a deeper nutty flavor that makes the dish feel restaurant quality.
  • If you like extra sauce, make a half batch more and drizzle it over the finished bowls, because there's no such thing as too much of that sticky glaze.
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