Sweet and Spicy Turkey Broccoli Bowls (Printable)

Turkey in honey-sriracha glaze served over brown rice with broccoli and sesame toppings.

# Ingredient List:

→ 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

→ 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:

01 - Cook brown rice according to package directions and have ready for assembly.
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 fully browned and cooked through. Drain excess fat if needed.
04 - In a separate pot or microwave-safe bowl, steam broccoli florets for 4 to 6 minutes until bright green and tender. 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 the sauce over cooked turkey in the skillet and stir to combine. Simmer for 2 to 3 minutes to allow flavors to meld.
07 - Divide cooked brown rice evenly among serving bowls. Top each portion with turkey mixture and steamed broccoli.
08 - Finish each bowl with chopped green onion and a sprinkle of sesame seeds before serving.

# Expert Tips:

01 -
  • Everything cooks in under thirty minutes, so you can have dinner ready before the hunger headache sets in.
  • The sauce is dangerously good: sweet enough to balance the heat, with just enough soy and sesame to make every bite feel complete.
  • It works beautifully for meal prep and tastes even better the next day when the flavors really settle in.
02 -
  • Don't rush the garlic and ginger step or let them sit too long, burnt garlic will ruin the whole dish with a sharp, acrid taste.
  • Taste the sauce before you pour it over the turkey so you can adjust the sriracha or honey to match your heat tolerance.
  • Use a skillet large enough to spread the turkey out in a single layer so it browns instead of steaming in its own juices.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top, it makes them nuttier and more fragrant.
  • If you're meal prepping, store the sauce separately and toss it with the turkey right before eating so the rice doesn't get soggy.
  • Use freshly minced ginger instead of the jarred stuff, the flavor is sharper and more alive.
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