Ground Turkey Teriyaki Rice Bowl with Coconut Rice Recipe
A flavorful and wholesome Ground Turkey Teriyaki Rice Bowl featuring tender coconut-infused rice paired with savory teriyaki turkey and vibrant vegetables. This dish combines a homemade teriyaki sauce with a medley of fresh ingredients for a quick, delicious, and healthy meal perfect for weeknight dinners or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Coconut Rice
- 1 cup uncooked long grain white rice
- 1 teaspoon kosher salt
- 1 (13.6 oz) can full-fat coconut milk (can substitute with 1 3/4 cups water)
- 1/4 cup water
Teriyaki Sauce
- 1/3 cup low sodium soy sauce, tamari, or coconut aminos
- 2 Tablespoons honey or brown sugar
- 2 teaspoons sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger
- 1 Tablespoon corn starch or tapioca starch dissolved in 1 Tablespoon water
Ground Turkey Bowl
- 1-2 Tablespoons olive oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 cup chopped broccoli
- 1 cup shredded carrots
- 1 red bell pepper, diced
- Toppings: toasted panko, avocado, green onions, or sesame seeds
Instructions
- Prepare Coconut Rice: Combine the water, kosher salt, and full-fat coconut milk in a pot over high heat and bring it to a boil. Stir in the uncooked rice once, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the rice is cooked through. Fluff the rice with a fork and remove from heat.
- Make Teriyaki Sauce: In a small bowl or measuring cup, whisk together low sodium soy sauce (or tamari/coconut aminos), honey (or brown sugar), sesame oil, garlic powder, and fresh grated ginger. Dissolve the cornstarch in water and add it into this mixture. Set the sauce aside.
- Sauté Aromatics: Heat olive oil in a large skillet or wok over medium heat. Once hot and shimmering, add diced yellow onion and cook for 2-3 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
- Cook Ground Turkey and Vegetables: Add the ground turkey to the skillet, breaking it into small pieces as it cooks. Sauté for 3-4 minutes until turkey is halfway cooked. Stir in chopped broccoli, shredded carrots, and diced red bell pepper. Continue cooking until vegetables are tender and turkey is fully cooked with no pink remaining.
- Combine with Teriyaki Sauce: Pour the prepared teriyaki sauce over the turkey and vegetables. Turn heat up to medium-high and cook, stirring, until the sauce starts bubbling. Reduce heat to medium-low and let it simmer until the sauce thickens. Remove from heat.
- Assemble the Bowls: Spoon the coconut rice into serving bowls. Top generously with the teriyaki turkey and veggie mixture. Garnish with your choice of toasted panko, sliced avocado, green onions, sesame seeds, or a drizzle of sriracha for a spicy kick.
Notes
- Chicken Teriyaki Bowls: Substitute ground turkey with ground chicken or diced chicken breast cubes.
- Protein Variations: Try ground beef, shrimp, tofu, or teriyaki salmon for different flavors.
- Instant Pot Option: Follow specific instructions for making fluffy coconut rice in an Instant Pot for a quicker method.
- Brown Rice: White rice works best with coconut milk for texture. If using brown rice, use all water instead of coconut milk.
- Soy Sauce Alternatives: Tamari or coconut aminos are preferred for gluten-free, soy-free, and wheat-free options; coconut aminos are especially popular.
- Low Carb: Reduce the rice amount or substitute rice with cauliflower rice or serve over leafy greens like bib or romaine lettuce.
- Extra Veggies: Add green beans, snap peas, snow peas, cauliflower, celery, baby corn, bean sprouts, or water chestnuts for more crunch and nutrition.
- Storage: Keep leftovers in airtight containers for up to 5 days. Reheat on the stove or microwave. Store toppings separately to maintain texture.
