Sweet and Spicy Turkey Broccoli Bowls (Printable)

Turkey in honey-sriracha glaze with broccoli over brown rice

# What You'll 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 & 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 Make It:

01 - Cook brown rice according to package instructions and have ready for assembly.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for 1-2 minutes until fragrant but not browned.
03 - Add ground turkey to the skillet and break apart with a spatula. Cook for 5-7 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 4-6 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 prepared sauce over cooked turkey in the skillet. Stir to combine and simmer for 2-3 minutes to allow flavors to meld.
07 - Divide cooked brown rice among four serving bowls. Top each bowl with turkey mixture and steamed broccoli.
08 - Top each bowl with chopped green onion and a sprinkle of sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • It comes together in the time it takes to steam rice, making it perfect for those nights when takeout feels too slow.
  • The sauce clings to every grain and floret, so you get that sweet-spicy kick in every single bite.
  • Leftovers taste even better the next day when the flavors have had time to become friends in the fridge.
02 -
  • Do not skip draining the turkey if it releases a lot of fat, or your glaze will turn into an oily puddle instead of a clingy sauce.
  • Always add the sauce after the turkey is fully cooked, because adding it too early can make the meat rubbery and the glaze can burn on the bottom of the pan.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on top, and they will taste nutty and fragrant instead of just decorative.
  • If you want a thicker glaze, whisk half a teaspoon of cornstarch into the sauce before adding it to the turkey, and it will cling like restaurant-style stir-fry.
Go Back