Fast, healthy, broccoli-rice bowls with lean protein and glossy homemade teriyaki, weeknight-easy and meal-prep friendly.
Juicy 165°F ground turkey, tender-crisp broccoli, and a clean-ingredient teriyaki sauce come together in one skillet for a takeout-style bowl that actually fuels you.
Why You’ll Love It
- Healthy swap for takeout – Lean turkey, steamed broccoli, and balanced teriyaki hit the same flavor notes with lighter macros. (Healthy Turkey Recipes; Ground Turkey Recipes Healthy)
- 20-minute skillet – One pan, simple pantry sauce, and cooked rice make this a true weeknight saver. (Health Dinner)
- Built for broccoli + rice – Directly answers searches for Ground Turkey Rice And Broccoli (with cauliflower rice option).
- Easy to spice up – Add chili-garlic or gochujang for a Spicy Ground Turkey And Green Bean Stir-fry path.
- Versatile base – Turn it into a crispy ground turkey hash over diced potatoes, or pack four meal-prep bowls for lunches.
Ingredients (notes only)
Teriyaki Sauce (balanced + glossy): Low-sodium soy or tamari, maple or honey, rice vinegar, garlic, ginger, sesame oil, cornstarch slurry (thickens to a coat-the-spoon sheen).
Turkey & Veg: 93% lean ground turkey, broccoli florets (or swap green beans), garlic, ginger, green onions; neutral oil.
Base & Garnish: Cooked rice (white, brown, or cauliflower), sesame seeds, extra green onions, optional chili-garlic sauce.
Step-by-Step (6–8 steps)
- Whisk the sauce: ¼ cup low-sodium soy/tamari, 2 Tbsp water, 2 Tbsp maple/honey, 1 Tbsp rice vinegar, 1 tsp sesame oil, 1 minced garlic clove, 1 tsp grated ginger. Stir in 1 Tbsp cornstarch + 2 Tbsp cold water.
- Brown turkey: Heat 1 Tbsp oil in a 12-inch skillet on medium-high. Cook 1 lb (450 g) ground turkey, breaking up until lightly browned; cook to 165°F (74°C).
- Aromatics: Add 1 garlic clove + 1 tsp ginger; cook 30 seconds.
- Broccoli: Add 2 cups small florets + 2 Tbsp water. Cover 3–4 min until bright green and crisp-tender.
- Sauce it: Pour in teriyaki; simmer 1–2 min until thick and glossy.
- Finish: Stir in 2 sliced green onions. Taste; add more vinegar for brightness or chili-garlic for heat.
- Serve: Spoon over hot rice; sprinkle sesame + more scallions.
- Meal-prep: Divide into 4 bowls; cool before lidding.
Pro Tips
- Glossy, not gummy: Slurry must start cold; simmer just until sauce coats the spoon.
- Crispy bits = flavor: Let turkey sit undisturbed 60–90 seconds before stirring for browned edges (great for hash).
- Veg timing: Add broccoli after turkey hits 165°F so it stays vibrant, not mushy.
- Sodium control: Use low-sodium soy; finish with a squeeze of lemon or rice vinegar to brighten without extra salt.
Variations
- Spicy Green Bean Stir-Fry: Swap broccoli for green beans, add 1–2 tsp chili-garlic sauce or 1 tsp gochujang.
- Ground Turkey Hash: Serve over ½-inch roasted potatoes instead of rice; top with a jammy egg.
- High-Veg Bowl: Add shredded carrots or edamame; use cauliflower rice for lower-carb bowls.
- Chicken Swap: Use ground chicken 93% lean; same process and 165°F internal temp.
How to Serve
- Over jasmine, brown, or cauliflower rice; or spoon into lettuce cups with sesame and scallions. Add nori strips and a drizzle of sriracha-mayo for a sushi-bowl vibe.
Make Ahead & Storage
- Sauce: Whisk and refrigerate up to 1 week (shake; starch settles).
- Cooked turkey + veg: Refrigerate 3–4 days; freeze 2–3 months.
- Reheat: Microwave covered with a splash of water 60–90 sec; or skillet on low with 2–3 Tbsp water until hot and saucy.
FAQs
Can I use frozen broccoli? Yes—add straight from frozen; add 1–2 extra minutes.
How do I keep the sauce from thinning when reheated? Simmer briefly after reheating; add a ½ tsp cornstarch slurry only if needed.
Gluten-free? Use tamari or coconut aminos and GF rice vinegar.
Can I double it? Yes—use a wide skillet; brown in two batches to avoid steaming.
Simple Nutrition (estimate, per bowl with ¾ cup cooked rice)
Calories 420 • Protein 28g • Carbs 48g • Fat 12g • Fiber 3g • Sodium varies by soy/tamari
Estimates only; calculate with your exact ingredients.
Ground Turkey Teriyaki Bowl
20-minute skillet teriyaki with lean ground turkey, broccoli, and a glossy homemade sauce over rice — quick, healthy, and meal-prep friendly.
Ingredients
- 1/4 cup (60 ml) low-sodium soy sauce or tamari
- 2 Tbsp water, divided
- 2 Tbsp maple syrup or honey
- 1 Tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced (divided)
- 2 tsp fresh grated ginger (divided)
- 1 Tbsp cornstarch + 2 Tbsp cold water (slurry)
- 1 Tbsp neutral oil
- 1 lb (450 g) lean ground turkey (93%)
- 2 cups small broccoli florets or green beans
- 2–3 stalks green onions, thinly sliced
- 3 cups cooked rice (white, brown, or cauliflower)
- sesame seeds, for garnish
- optional chili-garlic sauce, to taste
Equipment
- 12-inch skillet
- mixing bowl for sauce
- whisk
- spatula or wooden spoon
- Instant-read thermometer check turkey for 165°F doneness
Method
- In a bowl, whisk soy sauce or tamari, 2 Tbsp water, maple syrup or honey, vinegar, sesame oil, 1 clove garlic, and 1 tsp ginger. Stir in cornstarch slurry; set aside.
- Heat neutral oil in a large skillet over medium-high. Add ground turkey and cook, breaking up, until no pink remains and internal temperature reaches 165°F (74°C).
- Add remaining garlic and ginger; cook 30 seconds until fragrant.
- Add broccoli and 2 Tbsp water; cover and steam 3–4 minutes until crisp-tender.
- Pour in teriyaki sauce; simmer 1–2 minutes until thick and glossy.
- Stir in green onions, adjust salt or heat, and serve over rice. Garnish with sesame seeds and chili-garlic sauce if desired.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 640mgPotassium: 580mgFiber: 3gSugar: 14gVitamin A: 400IUVitamin C: 40mgCalcium: 60mgIron: 2mg
Notes
Gluten-free: Use tamari instead of soy sauce; check vinegar label.
Lower sugar: Use 1 Tbsp maple/honey or a 1:1 monk fruit blend.
Veg swaps: Try green beans, snap peas, or bell pepper strips.
Equipment: 12-inch skillet, instant-read thermometer.
Alternate Methods:
• Air Fryer (meatball route): 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 warmed teriyaki sauce; serve with steamed broccoli and rice.
• Slow Cooker: Brown turkey on stovetop; transfer to slow cooker with sauce (omit slurry). Cook LOW 2–3 hr. Whisk in slurry and add broccoli; cook HIGH 20–30 min until thick and tender.
• Oven Sheet-Pan Meal Prep: Shape 20 small turkey meatballs and arrange with broccoli on a lined sheet. Bake 425°F (220°C) 15–18 min to 165°F (74°C). Warm sauce on stove and toss to coat.
Lower sugar: Use 1 Tbsp maple/honey or a 1:1 monk fruit blend.
Veg swaps: Try green beans, snap peas, or bell pepper strips.
Equipment: 12-inch skillet, instant-read thermometer.
Alternate Methods:
• Air Fryer (meatball route): 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 warmed teriyaki sauce; serve with steamed broccoli and rice.
• Slow Cooker: Brown turkey on stovetop; transfer to slow cooker with sauce (omit slurry). Cook LOW 2–3 hr. Whisk in slurry and add broccoli; cook HIGH 20–30 min until thick and tender.
• Oven Sheet-Pan Meal Prep: Shape 20 small turkey meatballs and arrange with broccoli on a lined sheet. Bake 425°F (220°C) 15–18 min to 165°F (74°C). Warm sauce on stove and toss to coat.
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