Sweet and Spicy Turkey Broccoli Bowls (Printable version)

Tender turkey in honey-sriracha glaze with broccoli, brown rice, and aromatic seasonings.

# Needed ingredients:

→ Proteins

01 - 1 lb 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 directions and keep warm until ready to assemble bowls.
02 - Heat 1 tablespoon 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, breaking it 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 separately for 4-6 minutes until bright green and tender. Drain and set aside.
05 - Whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil in a small bowl until well combined.
06 - Pour the prepared glaze over the cooked turkey in the skillet. Stir to coat evenly and simmer for 2-3 minutes to meld flavors.
07 - Divide cooked brown rice among four bowls. Top each with the glazed turkey mixture and steamed broccoli.
08 - Crown each bowl with chopped green onion and a sprinkle of sesame seeds before serving.

# Expert advice:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinners stop feeling like a negotiation with yourself.
  • The sauce tastes like you've been simmering it for hours, but it's actually just five ingredients whisked in a bowl.
  • Meal prep gold—makes enough for leftovers that somehow taste even better the next day.
02 -
  • Don't skip draining the excess fat from the turkey—it sounds unnecessary, but it keeps the sauce from becoming greasy and lets the glaze cling properly instead of sliding off.
  • The sauce thickens slightly as it cools, so if yours seems thin while it's hot, give it a minute and watch how it transforms.
03 -
  • Prepare your garlic and ginger ahead of time—those two minutes of chopping is the only thing standing between you and dinner on a busy night.
  • Make a double batch of the sauce and keep it in a jar; it brightens up chicken, tofu, or leftover roasted vegetables for days afterward.
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