High Protein Teriyaki Turkey Bowl

Ingredients

• 1.25 lbs lean ground turkey (93/7)
• 1 tbsp avocado or sesame oil
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1/3 cup low-sodium soy sauce or tamari
• 3 tbsp honey or maple syrup
• 2 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 2 cups cooked jasmine rice
• 2 cups steamed broccoli florets
• 1 cup shelled edamame
• 1 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. 1

   Whisk the soy sauce, honey, rice vinegar, toasted sesame oil, ginger, and garlic in a small bowl. Set this teriyaki sauce next to the stove.

2. 2

   Heat the avocado oil in a large nonstick skillet over medium-high. Add the ground turkey and break it up with a wooden spoon, cooking 6–7 minutes until no pink remains and a few caramelized bits form on the bottom — those bits are flavor.

3. 3

   Pour the teriyaki sauce over the turkey and bring to a simmer for 1 minute.

4. 4

   Stir the cornstarch slurry, then pour it into the skillet. Cook 30–60 seconds, stirring constantly, until the sauce turns glossy and clings to every crumble of turkey.

5. 5

   Warm the rice and steam the broccoli and edamame (microwave 2–3 minutes with a splash of water works perfectly).

6. 6

   Divide rice between 4 bowls. Top each with teriyaki turkey, broccoli, edamame, and shredded carrots.

7. 7

   Finish with green onions and sesame seeds. Serve hot with extra soy sauce or sriracha on the side.