Easy dinners. Plenty of protein. No complicated prep.
WeeknightProtein

Recipes / 30-Minute Dinners

30-minute dinner

Teriyaki Ground Turkey Rice Bowls

Savory-sweet ground turkey, broccoli, and carrots pile onto warm rice in these 30-minute bowls with an estimated 36 grams of protein per serving.

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Teriyaki ground turkey rice bowls with broccoli, carrots, and scallions
Total time
30 min
Serves
4
Est. protein
36g

Why this one is weeknight-friendly

Ground turkey cooks quickly, microwave rice skips a second pot, and the sauce uses pantry staples. Broccoli and carrots cook right in the skillet.

A few helpful tips

Cut the broccoli into small, similar pieces. Stir the sauce again before adding it because cornstarch settles quickly.

Easy swaps

Use frozen broccoli after thawing and draining it well. Jasmine rice or quinoa can replace brown rice.

Save the leftovers

Refrigerate for up to 3–4 days and reheat to 165°F.

The recipe

Teriyaki Ground Turkey Rice Bowls

10 min prep · 20 min cook

Ingredients

  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch
  • 1/3 cup plus 2 tablespoons water, divided
  • 1 tablespoon avocado oil
  • 1 1/2 pounds 93% lean ground turkey
  • 4 cups small broccoli florets
  • 1 cup shredded carrots
  • 2 (8.8-ounce) pouches microwave brown rice
  • 3 scallions, thinly sliced

Contains: Soy, Wheat, Sesame

Instructions

  1. Whisk the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and 1/3 cup of the water together.
  2. Heat the avocado oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it into small pieces, until no pink remains, about 6–8 minutes.
  3. Add the broccoli and the remaining 2 tablespoons water. Cover and cook for 3 minutes. Stir in the carrots and teriyaki mixture.
  4. Simmer uncovered for 3–4 minutes, until the sauce thickens, the vegetables are crisp-tender, and the turkey reaches 165°F.
  5. Heat the rice according to the package directions. Divide among four bowls and top with the turkey mixture and scallions.

Food safety: Cook ground turkey to 165°F. Refrigerate leftovers within 2 hours and reheat to 165°F.

About the protein estimate36g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.