Sweet and Spicy Turkey Broccoli Bowls (Printable Version)

Turkey in honey-sriracha glaze 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

→ Grains

06 - 1 cup cooked brown rice

→ Sauces & 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

# Directions:

01 - Cook brown rice according to package directions until tender and fluffy. Set aside until 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. Break apart with a spatula and cook for 5 to 7 minutes until browned and cooked through. Drain excess fat if needed.
04 - While turkey cooks, steam broccoli florets in a separate pot or microwave-safe bowl for 4 to 6 minutes until bright green and tender. Drain and reserve.
05 - In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil until well combined.
06 - Pour the prepared sauce over cooked turkey in the skillet. Stir thoroughly and simmer for 2 to 3 minutes to allow flavors to meld.
07 - Divide cooked brown rice among 4 serving bowls. Top each with turkey mixture and steamed broccoli.
08 - Finish each bowl with chopped green onion and a sprinkle of sesame seeds. Serve immediately.

# Expert Suggestions:

01 -
  • The sweet-spicy glaze clings to every grain of rice and piece of turkey, so each bite delivers that addictive balance.
  • It comes together in one skillet, which means less cleanup and more time to actually enjoy your meal.
  • You can dial the heat up or down with a quick squeeze of sriracha, making it perfect for picky eaters or spice lovers alike.
02 -
  • Do not skip draining the turkey if it releases a lot of fat, otherwise your sauce will turn greasy instead of glossy.
  • Taste the sauce before pouring it over the turkey, because sriracha brands vary wildly in heat level and you might need to adjust.
  • Steam the broccoli separately instead of adding it to the skillet, so it stays vibrant and does not turn mushy.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on top, the nutty aroma will intensify and make the garnish feel special.
  • If your skillet is not big enough to hold everything comfortably, cook the turkey in batches so it browns instead of steams.
  • Use day-old rice if you have it, the drier texture absorbs the sauce even better than freshly cooked grains.
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