Sweet and Spicy Turkey Broccoli Bowls (Printable)

Turkey in honey-sriracha glaze with broccoli over brown rice, topped with 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

# Directions:

01 - Cook brown rice according to package instructions and set aside until ready to assemble bowls.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for 1 to 2 minutes until fragrant but not browned.
03 - Add ground turkey to the skillet, breaking 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 for 4 to 6 minutes until bright green and tender. Drain and reserve.
05 - In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil until fully combined.
06 - Pour glaze over cooked turkey in the skillet. Stir thoroughly and simmer for 2 to 3 minutes until flavors meld.
07 - Divide brown rice evenly among four bowls. Top each with turkey mixture and steamed broccoli.
08 - Finish each bowl with chopped green onion and a sprinkle of sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • Everything cooks in under half an hour, so you can go from hungry to fed without losing your mind on a weeknight.
  • The sweet-spicy glaze clings to every grain of rice and piece of turkey, making leftovers taste even better the next day.
  • It's easy to double or triple for meal prep, and the bowls reheat beautifully without getting soggy or sad.
02 -
  • Don't skip draining the turkey if it releases a lot of fat, or your glaze will turn greasy and slide right off.
  • Steam the broccoli separately instead of dumping it into the turkey pan, unless you like it soft and saucy rather than crisp and bright.
03 -
  • Let the garlic and ginger sizzle just until fragrant but not browned, that's the moment when their flavor is brightest without turning bitter.
  • Make extra glaze and keep it in a jar in the fridge—it's good on grilled chicken, roasted vegetables, or drizzled over plain noodles when you need a quick fix.
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