Hey there, friends! Today I’m sharing one of my all-time favorite meals: Teriyaki Bowl Veggies with Ground Turkey and Rice. It’s colorful, packed with flavor, and super easy to make. Plus, it’s a healthy meal the whole family will love even the picky eaters!
Method
Cook the Rice
To start, you’ll want to get your rice going first since it takes the longest. Take 1 cup of uncooked basmati rice and cook it according to the package instructions. You can use a regular pot on the stove, but if you have a rice cooker, that’s even better it’s quick, easy, and gives you perfectly fluffy rice every time. Once it’s cooked, set it aside and keep it warm.
Make the Sauce
While the rice is cooking, prepare your flavorful teriyaki sauce. In a small mixing bowl, combine 3 tablespoons of coconut aminos, 2 tablespoons of mirin, and 3 teaspoons of monkfruit sweetener. Then, press or finely mince two garlic cloves and add them into the sauce mixture. Give everything a good stir until the sweetener dissolves and the garlic is well distributed. Set this bowl aside for later we’ll be pouring it into the skillet soon to bring everything together!
Sauté the Veggies
Now it’s time to fire up your skillet or wok. Add 1 tablespoon of avocado oil and heat it over medium heat. Once the oil is hot, toss in your diced onion. Sauté the onion for about 3 minutes, stirring occasionally until it becomes soft and slightly golden. Next, add your diced orange bell pepper to the skillet and continue to cook everything together for another 3 minutes. The veggies should begin to release a sweet aroma, and the colors will start to pop.
Add the Turkey
Push the veggies to the side a bit and add 1 pound of ground turkey to the center of the skillet. Season it with ½ teaspoon of salt and ½ teaspoon of black pepper. Use a spatula or wooden spoon to break the turkey apart into small crumbles. Stir it together with the onions and bell pepper, and cook for about 2–3 minutes until the turkey starts to brown but isn’t fully cooked through yet. It’ll finish cooking with the rest of the ingredients in the next steps.
Toss in Broccoli
Next, toss in your 2 cups of chopped broccoli florets. Mix them in well with the turkey and veggies. Cook everything together for about 3 more minutes, allowing the broccoli to soften just slightly while still keeping that nice crunch. This step really brings a fresh, green pop to your bowl and adds a satisfying texture.
Sauce It Up
Now for the fun part pour your prepared teriyaki sauce into the skillet. Use your spoon to stir everything around, making sure the sauce coats the turkey and vegetables evenly. The smell is going to be amazing! Let the mixture cook for another 2–3 minutes, just enough for the sauce to soak in and slightly reduce. Sprinkle 1 teaspoon of sesame seeds over the mixture and give it one last gentle stir. At this point, remove the skillet from the heat so the sauce doesn’t overcook or burn.
Cucumber Salad Time
While the teriyaki mixture cools a bit, you can make a super simple and refreshing cucumber salad to serve on the side. In a small bowl, combine ½ of a thinly sliced English cucumber with 2 teaspoons of coconut aminos and 1 teaspoon of sriracha. Toss it all together until the cucumbers are nicely coated. You can sprinkle some sesame seeds on top if you’d like an extra touch of flavor and crunch.
Assemble Your Bowls
Time to build your beautiful bowls! Start by scooping about ¼ cup of the cooked rice into each serving bowl or meal prep container. Next, divide the teriyaki turkey and veggie mixture evenly between the bowls, placing it right on top of the rice. Add a scoop of the cucumber salad on the side, and finally, sprinkle some chopped green onions and extra sesame seeds on top for that final touch of color and flavor. And that’s it your teriyaki veggie bowls are ready to enjoy!
Necessary Tools
- A large skillet or wok
- A medium pot (for rice)
- Cutting board & knife
- Garlic press (optional but helpful!)
- Mixing bowls (one small, one medium)
- Spatula or wooden spoon
- Measuring spoons
- Rice cooker (optional)
Teriyaki Bowl Veggies – A Tasty, Easy Weeknight Dinner!
Course: Others4
servings30
minutes40
minutes300
kcalIngredients
Main Bowl
1 lb ground turkey (93% lean, 7% fat)
2 cups broccoli, chopped into small florets
1 large orange bell pepper, diced
1 small onion, diced
2 garlic cloves, pressed or minced
3 Tbsp coconut aminos
2 Tbsp mirin
3 tsp monkfruit sweetener
1 tsp sesame seeds
½ tsp salt (more to taste)
½ tsp black pepper
1 green onion, chopped (for garnish)
1 Tbsp avocado oil
1 cup uncooked basmati rice
Simple Cucumber Salad
½ English cucumber, thinly sliced
2 tsp coconut aminos
1 tsp sriracha (optional, for a little kick!)
Sesame seeds (optional garnish)
Directions
- Cook the Rice:
Start by cooking your basmati rice. Follow the directions on the package. I like to use a rice cooker it makes things so easy! - Make the Sauce:
In a small bowl, mix together coconut aminos, mirin, monkfruit sweetener, and the garlic.This is your homemade teriyaki sauce yum! - Sauté the Veggies:
Add avocado oil to your skillet. Toss in the diced onion and cook for 3 minutes. Next, add the bell pepper and cook for another 3 minutes. Things should be smelling great by now! - Add the Turkey:
Now add the ground turkey. Sprinkle with salt and pepper. Use your spatula to break it up into small pieces. Let it cook for about 2-3 minutes. - Toss in Broccoli:
Time for the broccoli! Stir it in with everything else and cook for 3 more minutes. - Sauce It Up:
Pour your teriyaki sauce into the skillet. Stir everything around so the sauce coats all the meat and veggies. Let it cook for another 2-3 minutes. Sprinkle in the sesame seeds and turn off the heat. - Cucumber Salad Time:
In a small bowl, mix the sliced cucumber with coconut aminos and sriracha. Give it a little toss. Sprinkle sesame seeds if you like. - Assemble Your Bowls:
Scoop about ¼ cup of the cooked rice into each bowl. Divide the teriyaki turkey and veggies evenly. Add some cucumber salad on the side. Sprinkle with chopped green onions and a little more sesame seeds if you’re feeling fancy.
Notes
- Don’t overcook the veggies keep them a little crunchy for the best texture!
- Make sure your turkey is fully cooked before adding the sauce. No pink should remain.
- Taste your sauce before pouring it in. If you like it sweeter or saltier, adjust it to your liking.
- Use low heat once the sauce is added to avoid burning the natural sugars.
Serving Suggestions
- Serve with a boiled egg on top for extra protein
- Add avocado slices for a creamy twist
- Swap basmati rice with brown rice, quinoa, or even cauliflower rice
- Great for lunch boxes or meal prep just heat and eat!
Fun Fact
Did you know? Coconut aminos come from coconut tree sap and are a soy sauce alternative. They’re naturally sweet and salty but lower in sodium perfect for healthier cooking!
Conclusion
And there you have it my super easy, super yummy Teriyaki Bowl Veggies! This recipe is colorful, healthy, and totally satisfying. I love how it brings together fresh veggies, lean protein, and that sweet-salty teriyaki flavor in every bite. Try it out and let me know what your favorite topping is!
