High-protein, extra-veg, weeknight skillet with edamame and glossy ginger-garlic sauce, serve over rice or keep it low-carb.
Juicy 165°F ground turkey, crunchy veggies, and a clean teriyaki-style glaze turn takeout cravings into a fast, balanced rice bowl.
Why You’ll Love It
- Veggie-packed protein bowl tuned to Ground Turkey Veggie Bowl and Ground Turkey Protein Bowl searches.
- 20 minutes, one skillet—meal-prep friendly for Healthy Ground Turkey Rice Bowls.
- Edamame upgrade for fiber and complete protein (Recipes With Edamame).
- Fried-rice flavor, lighter macros—answers Ground Turkey Fried Rice Healthy + Asian Ground Turkey Rice Bowl intent.
- Global spin option with Arroz Chaufa (Peruvian-Chinese fried rice) in Variations.
Ingredients (notes only)
Sauce (light + glossy): Low-sodium soy/tamari, rice vinegar, maple/honey, toasted sesame oil, fresh garlic & ginger, chili-garlic or sriracha to taste.
Protein & Veg: 93% ground turkey, coleslaw mix (green cabbage + carrots), red bell pepper, shelled edamame (protein), green onions.
Pan & Finish: Neutral oil, lime, sesame seeds; cooked rice/cauli-rice for serving.
Step-by-Step
- Mix sauce: Whisk ¼ cup low-sodium soy/tamari, 1½ Tbsp rice vinegar, 1–2 Tbsp maple/honey, 1 tsp sesame oil, 2 minced garlic cloves, 2 tsp grated ginger, and 1–2 tsp chili-garlic.
- Brown turkey: Heat 1 Tbsp oil in a wide skillet (med-high). Cook 1 lb (450 g) ground turkey, breaking up, until browned; cook to 165°F (74°C).
- Aromatics: Add 1 extra minced garlic clove + 1 tsp ginger; cook 30 seconds.
- Veg: Stir in 4 cups coleslaw mix, 1 cup edamame, and 1 cup sliced bell pepper. Toss 2–3 minutes until crisp-tender.
- Sauce & reduce: Pour sauce over; stir 1–2 minutes until glossy and clings to turkey/veg.
- Finish: Add 3 sliced green onions and a squeeze of lime. Taste heat/salt; adjust.
- Serve: Bowl it over hot rice or cauliflower rice; top with sesame seeds.
Pro Tips
- Brown first, then veg: Lock in maillard on turkey before adding moisture.
- Crisp-tender veg: Pull off heat while cabbage still has bite.
- Balance salt with acid: If soy tastes strong, add ½–1 tsp extra rice vinegar or lime.
- Meal-prep smart: Pack rice and filling separately to keep textures fresh.
Variations (mapped to interests)
- Healthy Ground Turkey Rice Bowls: Serve over brown rice; add steamed broccoli.
- Ground Turkey Fried Rice Healthy: Push filling to sides, add 1 tsp oil + 2 beaten eggs; scramble, fold in 2 cups day-old rice.
- Asian Ground Turkey Rice Bowl: Add 1 Tbsp hoisin and a splash of mirin; top with cucumber ribbons.
- Extra Veggie Turkey Egg Roll In A Bowl: Double cabbage mix and add mushrooms + zucchini.
- Arroz Chaufa: Swap sesame oil for neutral, add a dash of oyster sauce, stir-fry with jasmine rice, finish with scallions and a squeeze of lime.
How to Serve
- Over jasmine/brown/cauli rice; into lettuce cups; or on top of crispy oven potatoes for a hash-style bowl.
Make Ahead & Storage
- Fridge: 3–4 days in airtight containers.
- Freeze: Up to 2 months (skip bell pepper for best texture).
- Reheat: Skillet with 1–2 Tbsp water over medium until hot; microwave 60–90 sec covered.
FAQs
Can I use frozen edamame? Yes—add straight from frozen; cook 1–2 extra minutes.
How do I keep cabbage from going soggy? High heat, quick toss, and stop while crisp.
Gluten-free? Use tamari or coconut aminos; ensure chili-garlic sauce is GF.
Can I add eggs? Yes—scramble 1–2 eggs in the pan for a fried-rice vibe.
Simple Nutrition (estimate, per serving, without rice)
Calories 290 • Protein 28g • Carbs 16g • Fat 12g • Fiber 5g • Sodium depends on soy/tamari
Estimates only; calculate with your exact ingredients.
Veggie-Packed Turkey Egg Roll In A Bowl
Fast, high-protein ground turkey bowl with cabbage, bell pepper, and edamame in a glossy ginger-garlic sauce. Serve over rice or cauliflower rice for a 20-minute, low-carb dinner.
Ingredients
- 1/4 cup (60 ml) low-sodium soy sauce or tamari
- 1 1/2 Tbsp rice vinegar
- 1–2 Tbsp maple syrup or honey
- 1 tsp toasted sesame oil
- 3 cloves garlic, minced (divided)
- 1 Tbsp fresh grated ginger (divided)
- 1–2 tsp chili-garlic sauce or sriracha, to taste
- 1 Tbsp neutral oil
- 1 lb (450 g) ground turkey, 93% lean
- 4 cups coleslaw mix (shredded cabbage + carrot)
- 1 cup shelled edamame (thawed if frozen)
- 1 cup thinly sliced red bell pepper
- 3 stalks green onions, thinly sliced
- 1 lime cut in wedges
- sesame seeds, for garnish
- cooked rice or cauliflower rice, for serving
Equipment
- 12-inch skillet
- mixing bowl for sauce
- whisk
- spatula or wooden spoon
- Instant-read thermometer ensure turkey reaches 165°F
Method
- In a bowl, whisk soy/tamari, vinegar, maple/honey, sesame oil, half of the garlic, half of the ginger, and chili-garlic sauce or sriracha. Set aside.
- Heat neutral oil in a wide skillet over medium-high heat. Add ground turkey; cook, breaking up, until browned and internal temperature reaches 165°F (74°C).
- Add remaining garlic and ginger; cook 30 seconds until fragrant.
- Stir in coleslaw mix, edamame, and bell pepper; cook 2–3 minutes until crisp-tender.
- Pour in sauce; toss 1–2 minutes until glossy and slightly thickened.
- Off heat, stir in green onions and a squeeze of lime juice. Serve over rice or cauliflower rice and garnish with sesame seeds.
Nutrition
Calories: 290kcalCarbohydrates: 16gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 580mgPotassium: 640mgFiber: 3gSugar: 9gVitamin A: 700IUVitamin C: 35mgCalcium: 70mgIron: 2mg
Notes
Gluten-Free: Use tamari and check your chili-garlic brand.
Lower-carb: Reduce or omit sweetener; serve over cauliflower rice.
Add eggs: Push filling to one side, scramble 2 eggs in the pan, then combine.
Equipment: 12-inch skillet, instant-read thermometer.
Alternate Methods:
• Air Fryer (Meal-Prep Meatballs): Mix turkey with 1 tsp soy, 1 tsp ginger, and 1 minced garlic. Form 1-inch meatballs; air-fry 390°F (200°C) 9–11 min to 165°F (74°C). Toss with sautéed cabbage, edamame, and sauce.
• Sheet-Pan (Oven): Scatter cabbage, pepper, and edamame on a lined sheet; drizzle with oil. Roast 425°F (220°C) 10 min. Add pre-browned turkey and sauce; roast 5–6 min more.
• Slow Cooker (Set-and-Toss): Brown turkey; add to cooker with sauce (omit cabbage). Cook LOW 2–3 hr. Stir in cabbage and edamame during last 20–30 min to keep crisp.
Lower-carb: Reduce or omit sweetener; serve over cauliflower rice.
Add eggs: Push filling to one side, scramble 2 eggs in the pan, then combine.
Equipment: 12-inch skillet, instant-read thermometer.
Alternate Methods:
• Air Fryer (Meal-Prep Meatballs): Mix turkey with 1 tsp soy, 1 tsp ginger, and 1 minced garlic. Form 1-inch meatballs; air-fry 390°F (200°C) 9–11 min to 165°F (74°C). Toss with sautéed cabbage, edamame, and sauce.
• Sheet-Pan (Oven): Scatter cabbage, pepper, and edamame on a lined sheet; drizzle with oil. Roast 425°F (220°C) 10 min. Add pre-browned turkey and sauce; roast 5–6 min more.
• Slow Cooker (Set-and-Toss): Brown turkey; add to cooker with sauce (omit cabbage). Cook LOW 2–3 hr. Stir in cabbage and edamame during last 20–30 min to keep crisp.
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