Turkey Teriyaki Rice Bowl

Turkey Teriyaki Rice Bowl

from whatmollymade.com
30 min
4 servings

For a recipe that looks and tastes so adventurous, you'll be shocked at how quick and easy it is to make these Ground Turkey Teriyaki Bowls. If you’re serving this for guests, you can let them think you labored hard over this one! The final product is cookbook-cover-worthy and the aromas will have your kitchen smelling absolutely delicious from start to finish.

Ingredients

  • 1 cup uncooked long grain white rice ((Note 2 brown rice))
  • 1 teaspoon kosher salt
  • 1 (13.6 ounce) can full-fat coconut milk ((can sub 1 3/4 cups of water))
  • 1/4 cup water
  • 1/3 cup soy sauce, tamari, or coconut aminos ((Note 3))
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ground ginger (or 1/2 teaspoon of ground ginger)
  • 1 Tablespoon corn starch or tapioca starch dissolved in 1 Tablespoon of water
  • 1-2 Tablespoons olive oil
  • 1/2 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 lb ground turkey
  • 1 cup chopped broccoli
  • 1 cup shredded carrots
  • 1 red pepper (diced)
  • Toppings: toasted panko, avocado, green onions, or sesame seeds

Directions

  1. 1

    Combine the water, salt, and coconut milk in a pot over high heat and bring to a boil. Add the rice, stir once, and allow it to simmer. Reduce the heat, cover, and cook for 20 minutes. Fluffy with a fork and remove from the heat when it’s done.

  2. 2

    Whisk together all of the teriyaki sauce ingredients in a small bowl or measuring cup. Dissolve the cornstarch in the water then mix it with the rest of the teriyaki sauce ingredients and set aside.