Sweet and Spicy Turkey Broccoli Bowls (Printable)

Turkey glazed in honey-sriracha sauce served with broccoli and brown rice

# What you'll 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 for garnish

→ 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 it:

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 until well combined.
06 - Pour sauce over cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes, allowing flavors to meld.
07 - Divide cooked brown rice evenly among serving bowls. Top each portion with turkey mixture and steamed broccoli.
08 - Garnish each bowl with chopped green onion and a sprinkle of sesame seeds before serving.

# Expert Suggestions:

01 -
  • It transforms plain ground turkey into something glossy, bold, and restaurant-worthy in under half an hour.
  • The sauce is endlessly tweakable, so you can dial the heat up or down and still get that addictive sweet-spicy balance.
  • Leftovers actually taste better the next day when the rice has soaked up every drop of glaze.
02 -
  • Don't skip draining the turkey if it releases a lot of liquid, or your sauce will turn watery instead of glossy.
  • Steaming the broccoli separately keeps it bright and crisp, tossing it in the skillet too early turns it drab and mushy.
  • Whisk the sauce before you pour it because honey likes to sink to the bottom of the bowl.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, it makes them nutty and fragrant.
  • If your glaze seems too thick, add a tablespoon of water to the skillet and stir, it will loosen up and coat everything evenly.
  • Always taste the sauce before adding it to the turkey so you can adjust sweetness or heat without guessing.
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