These Teriyaki Turkey Bowls do not disappoint. Quick? Yep. Easy? You know it. Delicious? of course!
This was super easy to make and satisfied my Asian cuisine craving. Typically I make meatballs, turkey tacos or turkey burgers – but sometimes you just need to switch it up!
This entire recipe comes together in under 30 minutes, including the time that it takes to make that deliciously flavorful teriyaki sauce that you’re looking at below.
I use ground turkey regularly as it is lean, easy substitute for beef with great taste and texture – not to mention it is versatile. It’s been a leaner lifesaver in other recipes too including:
Oh and of course, we can’t forget the veggies… Cauliflower rice…you’re the real MVP. I simply used a bag of cauliflower and pan “fried” with a little soy sauce. NOM NOM NOM. You could add broccoli to this or another veggie as well, and if you need a good carb just add a bit of brown rice to complete the bowl!
- 1 lb lean ground turkey
- 1/4 cup soy sauce alternative (I used Braags or Coconut Aminos)
- 1 tsp crushed red pepper flakes*
- 2 tbs honey or agave
- 1 tsp garlic powder
- 3/4 cup water
- 1 1/2 tbs cornstarch + 1/4 cup cold water
- 1 bag of riced cauliflower
- 1 tbsp soy sauce alternative
- salt and pepper
- In a medium nonstick skillet, cook the ground turkey until it is brown. Set aside. Combine all of the ingredients except for the cornstarch and 1/4 cup cold water in a medium saucepan and place over medium heat, stirring occasionally until the mixture begins to bubble slightly. Mix the cornstarch with the cold water to make a slurry and add to the saucepan. Bring the mixture to a boil, stirring occasionally. Once the sauce has reached a boil, remove from heat and add the pan of cooked ground turkey. Using a spoon, gently toss the turkey in the sauce to coat evenly.
- Spray a nonstick skillet and fry the cauliflower with the soy sauce until slightly tender, 5-7 minutes. Garnish with scallions and sesame seeds (optional).
- You you also add diced egg whites as well.