Teriyaki Turkey and Veggie Bowls

Teriyaki Turkey and Veggie Bowls are a delicious, healthy, and easy-to-make meal perfect for busy weeknights or meal prep.

Each serving is packed with protein, veggies, and a burst of flavor from the homemade teriyaki sauce.

This recipe makes 4 servings, with each serving containing only 319 calories, 26 grams of protein, 31 grams of carbs, and 12 grams of fat.

Let’s dive into the step-by-step guide to making these delightful bowls.

1 lb ground turkey (93% lean, 7% fat): A lean protein source that’s both tasty and nutritious.
2 cups broccoli (chopped into small florets): Adds a nice crunch and loads of vitamins.
1 large orange bell pepper (diced): Brings a sweet, slightly tangy flavor.
1 small onion (diced): Adds depth and flavor to the dish.
2 garlic cloves (pressed): For a punch of aromatic flavor.
3 tbsp coconut aminos: A soy-free alternative to soy sauce that’s slightly sweet and savory.
2 tbsp mirin: A sweet Japanese rice wine that enhances the teriyaki flavor.
3 tsp monk fruit sweetener: A natural, zero-calorie sweetener.
1 tsp sesame seeds: Adds a nutty flavor and a bit of texture.
1/2 tsp salt (more to taste): Essential for seasoning.
1/2 tsp black pepper: For a bit of heat and depth.
1 green onion (chopped): For garnish and added freshness.
1 tbsp avocado oil: For sautéing the vegetables and turkey.
1 cup uncooked basmati rice: A fragrant, long-grain rice that serves as the base of the bowl.

1/2 English cucumber (thinly sliced): Refreshing and crunchy, perfect for a side salad.
2 tsp coconut aminos: Adds a savory touch to the salad.
1 tsp sriracha: For a bit of heat.
1/4 tsp salt: To season the cucumbers.

Cook Basmati Rice: Follow the package instructions to cook 1 cup of basmati rice. This will serve as the base for your bowls.

Make the Sauce: In a small bowl, combine 3 tablespoons of coconut aminos, 2 tablespoons of mirin, 3 teaspoons of monk fruit sweetener, and the pressed garlic. Mix well and set aside. This will be your teriyaki sauce.

Sauté the Onion and Bell Pepper: Heat 1 tablespoon of avocado oil in a wok or large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until it starts to soften. Then, add the diced bell pepper and cook for another 3 minutes.
Cook the Ground Turkey: Add the ground turkey to the skillet, season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Break the turkey apart into smaller pieces and cook for about 2-3 minutes, mixing it with the vegetables.
Add the Broccoli: Toss in the chopped broccoli florets, mix with the turkey and vegetables, and cook for another 3 minutes.
Add the Sauce: Pour the prepared teriyaki sauce over the turkey and vegetables. Toss everything together and cook for 2-3 minutes until everything is well-coated and heated through. Taste and adjust the seasoning with more salt and pepper if needed. Sprinkle in the sesame seeds and remove the skillet from heat.

Prepare the Cucumber Salad: Thinly slice the half English cucumber. In a bowl, toss the cucumber slices with 2 teaspoons of coconut aminos and 1 teaspoon of sriracha. Add a pinch of salt. You can also sprinkle sesame seeds on top for garnish, if desired.

Assemble the Bowls: Start by dividing the cooked rice into 4 bowls or meal prep containers, about 1/4 cup of rice per serving. Refrigerate the remaining rice for future meals. Evenly divide the teriyaki turkey and vegetable mixture among the bowls. Do the same with the cucumber salad, placing it on the side. Garnish with chopped green onions.

Your Teriyaki Turkey and Veggie Bowls are now ready to enjoy!

These bowls are perfect for a quick dinner or a healthy lunch.

The combination of savory turkey, crunchy vegetables, and refreshing cucumber salad makes for a balanced and flavorful meal.

Feel free to customize the recipe to suit your taste.

You can add other vegetables like snap peas, carrots, or zucchini, or switch up the protein with chicken or tofu.

The homemade teriyaki sauce ties everything together beautifully, making this dish a family favorite.

Enjoy your healthy and delicious Teriyaki Turkey and Veggie Bowls!

Author: Shubham Calmblay