Sweet and Spicy Turkey Broccoli Bowls (Print Version)

Tender turkey in honey-sriracha glaze with broccoli and brown rice, finished with sesame seeds.

# Ingredient List:

→ 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 for garnish

→ Grains

06 - 1 cup cooked brown rice

→ Sauces and 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

# Cooking Directions:

01 - Cook brown rice according to package directions until fluffy and ready to serve.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, sauté 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 - While turkey cooks, steam broccoli florets in a separate pot or microwave-safe bowl until bright green and just tender, approximately 4 to 6 minutes. Drain and set aside.
05 - In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil until well combined.
06 - Pour sauce over cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes to meld flavors.
07 - Divide cooked brown rice among four bowls. Top each with turkey mixture and steamed broccoli.
08 - Crown each bowl with chopped green onion and a sprinkle of sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce clings to every grain of rice and turkey crumble, delivering sweet heat in each forkful without overwhelming your palate.
  • Dinner lands on the table in thirty minutes flat, which means you can start cooking when hunger strikes and still eat before the evening news ends.
  • Leftovers taste even better the next day when the flavors have had time to marry in the fridge.
02 -
  • Drain any excess fat from the turkey before adding the sauce, otherwise your glaze turns greasy and pools at the bottom of the bowl.
  • Don't let the garlic and ginger sit in the hot oil too long or they'll scorch and turn the whole dish bitter.
  • Taste the sauce before pouring it over the turkey so you can adjust the sriracha level to match your heat preference.
03 -
  • Make a double batch of the sauce and keep it in a jar in the fridge, it's fantastic drizzled over roasted vegetables or scrambled eggs.
  • Use a wide skillet instead of a narrow pot so the turkey browns instead of steaming in its own juices.
  • Let the finished bowls sit for a minute before digging in, the rice absorbs more sauce and everything melds together beautifully.
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