Sweet and Spicy Turkey Broccoli Bowls (Printable)

Turkey in honey-sriracha glaze with broccoli and brown rice, finished with green onions and sesame seeds.

# What You Need:

→ 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

→ 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

# How-To:

01 - Cook brown rice according to package instructions and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, sauté for 1 to 2 minutes until fragrant.
03 - Add ground turkey to the skillet, breaking it apart with a spatula. 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 tender, approximately 4 to 6 minutes. Drain and reserve.
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 serving bowls. Top each with turkey mixture and steamed broccoli.
08 - Garnish bowls with chopped green onion and sesame seeds. Serve immediately.

# Expert Hacks:

01 -
  • Everything cooks in under half an hour, so you can have a real meal even on nights when you walk in the door exhausted.
  • The sauce hits every note, sweet from honey, spicy from sriracha, salty from soy, with just enough tang from rice vinegar to keep you coming back for another bite.
  • It reheats beautifully, which means you can make extra and actually look forward to lunch the next day instead of scrounging for leftovers.
02 -
  • Don't skip draining the turkey if it releases a lot of liquid, or your sauce will be thin and sad instead of glossy and clingy.
  • Taste the sauce before you pour it over the turkey, because sriracha brands vary wildly in heat and you might want to dial it up or down.
  • Steam the broccoli just until it's tender-crisp, overcooking turns it mushy and dull, and nobody wants that.
03 -
  • Let the turkey sit undisturbed for a minute or two before stirring so it gets a nice golden crust on the bottom, which adds flavor you don't want to miss.
  • Use freshly minced garlic and ginger instead of the jarred stuff, the difference in brightness and aroma is worth the extra thirty seconds of chopping.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it deepens their flavor and makes the whole bowl smell even better.
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