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Teriyaki Ground Turkey Rice Bowls displayed in wooden bowls.
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5 from 1 vote

Teriyaki Ground Turkey Rice Bowls

If you're looking for the perfect quick and easy dinner recipe for midweek then you've found it! These Teriyaki Ground Turkey Rice Bowls are filled with flavour and nutrition.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: Asian
Diet: Gluten Free
Keyword: ground turkey, teriyaki, turkey
Servings: 4
Calories: 457kcal
Author: Sarah Bell

Equipment

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 500 grams Ground turkey
  • 2 cups Jasmine rice
  • 100 grams green beans cut into 1 inch pieces
  • 2 stems green onions thinly sliced
  • 2 tablespoons fried onions
  • 1 cup edamame beans shelled
  • 1 medium Lebanese cucumber thinly julienned
  • 1/2 red onion peeled and finely sliced
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 3 tablespoons boiling water

Gluten Free Teriyaki Sauce

  • 1/4 cup tamari
  • 3 tablespoons honey
  • 1/4 cup water
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • Cracked black pepper to taste
  • 1 tablespoon corn starch
  • 1 tablespoon rice wine vinegar
Metric - US Customary

Instructions

  • To a small bowl add the boiling water and honey, stir to dissolve. Add the rice wine vinegar and the thinly sliced red onion and stir to combine. Set aside to pickle.
  • Add rice to the saucepan and fill with water. Use clean hands to swish the rice around in the water to remove excess starches. Strain off the water and repeat this process another two times.
  • Add 2 ½ cups water to the rice in the saucepan. Place on the stovetop and bring to a boil. Once boiling, reduce to a simmer with the lid partially on. Simmer until most of the water has been absorbed. At this point, place the lid on properly and turn off the heat, allowing the rice to steam.
  • While the rice is cooking, make the teriyaki sauce. To make the sauce add the tamari, honey, water, ginger, garlic, pepper and rice vinegar to a small saucepan. Whisk well to combine. Pour a small amount of the liquid into a small bowl and add the corn starch. Whisk well to combine until there are no lumps. Pour the slurry back into the sauce mixture. Turn the heat to low and gently warm the sauce, whisking slowly until it thickens slightly and the sauce is glossy. Turn off the heat and set aside.
  • Heat the olive oil in a large skillet or frying pan. Add the ground turkey and brown, breaking up with your spatula. Once browned, add the green beans. Top with the sauce and stir to combine.
  • While the turkey is browning, prepare the cucumber and edamame beans. Add the edamame beans to a heat proof jug. Top with boiling water. After about 30 seconds, carefully strain the water off.
  • Divide the rice between four bowls. Top with the teriyaki turkey and vegetables, thinly sliced cucumber, edamame beans and pickled onion. Finally top with thinly sliced green onions and fried onions before serving.

Notes

Nutrition facts are an estimate only. 

Storage 

Store in an airtight container for up to 3 days. Reheat before eating. 
To meal prep, divide cooked and prepared elements between four seperate airtight containers. Refrigerate for up to 3 days. 

Nutrition

Calories: 457kcal | Carbohydrates: 57g | Protein: 39g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 898mg | Potassium: 797mg | Fiber: 4g | Sugar: 25g | Vitamin A: 288IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 3mg