Sweet and Spicy Turkey Broccoli Bowls (Printable)

Tender turkey in honey-sriracha glaze with broccoli and brown rice for a quick 30-minute meal.

# 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

# How To Make:

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 it 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 until bright green and tender, approximately 4 to 6 minutes. Drain and set aside.
05 - In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil to create the sweet and spicy sauce.
06 - Pour the sauce over the cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes to allow flavors to meld.
07 - Divide cooked brown rice evenly among four bowls. Top each with the turkey mixture and steamed broccoli.
08 - Garnish each bowl with chopped green onion and a sprinkle of sesame seeds before serving.

# Expert Tips:

01 -
  • It delivers restaurant-level flavor in under thirty minutes, no fancy knife skills required.
  • The sauce clings to every grain of rice and bite of turkey, so nothing tastes bland.
  • You can dial the heat up or down without losing that sticky-sweet glaze everyone fights over.
  • It reheats beautifully, which means you can pack it for lunch and actually look forward to it.
02 -
  • Don't skip draining the turkey if it releases a lot of fat, or your sauce will turn greasy instead of glossy.
  • Steam the broccoli separately so you can control its texture, tossing raw florets into the skillet makes them soggy and bland.
  • Taste the sauce before you pour it over the turkey, it's easier to adjust the heat or sweetness in the bowl than in the pan.
  • Let the sauce simmer long enough to thicken slightly, if you skip this step it will pool at the bottom of your bowl instead of coating everything.
03 -
  • Cook the garlic and ginger just until they release their fragrance, burnt garlic will make the whole dish taste bitter.
  • Use a whisk to mix the sauce so the honey dissolves completely, clumps of honey will scorch in the hot pan.
  • Let the turkey sit undisturbed for a minute or two before stirring, this helps it brown instead of just steaming in its own moisture.
  • If you're meal prepping, store the rice and turkey mixture together but keep the broccoli separate so it doesn't get mushy.
Go Back