Description
These ground turkey rice bowls are an easy, high-protein weeknight dinner made with seasoned lean turkey, fluffy rice, and fresh veggie toppings you can customize for meal prep or quick family meals.
Ingredients
Scale
- 1 lb (450 g) lean ground turkey (93% lean)
- 1 cup uncooked jasmine or long-grain white rice
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1 cup shredded red or green cabbage
- 2 green onions, thinly sliced
- 2 tablespoons sesame seeds, for garnish
- Fresh cilantro or basil leaves, for garnish
- Lime wedges, for serving (optional)
Instructions
- Cook the rice according to package directions until fluffy, then set aside and keep warm.
- Prepare the vegetables by shredding the carrots and cabbage and thinly slicing the cucumbers and green onions; set them in separate small bowls.
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the diced onion to the skillet and cook for 3 to 4 minutes, stirring occasionally, until softened and lightly translucent.
- Stir in the minced garlic and grated ginger and cook for 30 seconds, just until fragrant.
- Add the ground turkey to the skillet, breaking it up with a spatula, and cook for 6 to 8 minutes until fully browned and no pink remains.
- Season the turkey with the salt and black pepper, stirring to distribute the seasoning evenly.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil until combined.
- Pour the sauce mixture over the cooked turkey and stir well, letting it simmer for 1 to 2 minutes so the flavors absorb and the turkey is coated.
- Taste the turkey mixture and adjust seasoning with extra soy sauce, vinegar, or honey if desired.
- To assemble each bowl, add a generous scoop of warm cooked rice to the bottom of a serving bowl.
- Spoon the saucy ground turkey over one side of the rice, leaving room for the vegetables.
- Arrange the shredded carrots, cucumbers, and cabbage in small sections around the turkey and rice.
- Top each bowl with sliced green onions, sesame seeds, and fresh cilantro or basil leaves.
- Serve the ground turkey rice bowls with lime wedges on the side for squeezing over just before eating.
Notes
- For best texture, use 93% lean ground turkey so the meat stays juicy but not greasy.
- Swap jasmine rice for brown rice or quinoa if you prefer a heartier base.
- Use tamari or certified gluten-free soy sauce to make the bowls gluten free.
- For a lighter option, replace part or all of the rice with cauliflower rice and cook it briefly in a separate pan.
- You can cook the turkey mixture and rice up to 3 days ahead and store them in airtight containers for easy meal prep.
- Add your favorite vegetables such as bell peppers, snap peas, or avocado to customize the bowls to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 32
- Cholesterol: 90
