I made these Teriyaki Turkey Rice Bowls Recipe on a busy weeknight when I wanted something comforting but not heavy, and honestly, I was surprised by how flavorful they turned out. The turkey stayed juicy, the sauce was perfectly sweet and savory, and everything came together faster than takeout.

I love meals like this that feel wholesome but still satisfying. After one bite, I knew this recipe would become a regular in my kitchen.If you enjoy easy bowl-style dinners, you might also enjoy Easy Chicken Parmesan Recipe for another quick, flavorful weeknight option.

Ingredients Section

These ingredients work together to create a balanced, flavorful bowl with tender turkey and a glossy homemade teriyaki sauce.

Ground turkey – 1 pound
Lean ground turkey cooks quickly and absorbs the sauce beautifully without becoming greasy.

Cooked white or brown rice – 3 cups
Rice acts as the hearty base and soaks up every bit of that teriyaki flavor. Use freshly cooked rice for the best texture.

Olive oil – 1 tablespoon
This helps brown the turkey evenly and prevents sticking without overpowering the dish.

Garlic – 3 cloves, minced
Fresh garlic adds depth and aroma that bottled versions just can’t match.

Fresh ginger – 1 tablespoon, grated
Grated ginger brings a subtle warmth and authentic teriyaki flavor. Fresh is much brighter than powdered.

Soy sauce – ⅓ cup
This is the salty backbone of the teriyaki sauce. Low-sodium soy sauce works best to control salt levels.

Honey – 3 tablespoons
Honey adds natural sweetness and helps the sauce caramelize slightly as it cooks.

Rice vinegar – 1 tablespoon
A splash of acidity balances the sweetness and keeps the sauce from tasting flat.

Cornstarch – 1 tablespoon
Cornstarch thickens the sauce so it coats the turkey instead of pooling at the bottom.

Water – ¼ cup
Water helps dissolve the cornstarch and creates a smooth sauce consistency.

Broccoli florets – 2 cups
Broccoli adds crunch, color, and nutrients. Fresh broccoli holds up better than frozen.

Carrots – 1 cup, shredded
Shredded carrots cook quickly and add a mild sweetness and pop of color.

Green onions – 2 stalks, sliced
These are perfect for garnish and add a light onion flavor without overpowering the bowl.

Sesame seeds – 1 tablespoon
A simple garnish that adds texture and a nutty finish.

Note: This recipe serves 4 generous portions based on the ingredient quantities listed above.

Variations

One of the best things about this recipe is how easy it is to customize based on your diet or pantry

For a sugar-free option, replace honey with a sugar-free maple syrup or a monk fruit sweetener.
To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
If you want extra veggies, bell peppers, snap peas, or zucchini work really well.
For a spicier bowl, add a drizzle of sriracha or a pinch of red pepper flakes to the sauce.
You can also swap turkey for ground chicken if that’s what you have on hand.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

A short intro line:
You don’t need anything fancy, just a few everyday kitchen tools.

Large skillet – for browning the turkey and simmering the sauce evenly
Medium saucepan or rice cooker – to prepare the rice base
Small bowl – for mixing the teriyaki sauce and cornstarch slurry
Wooden spoon or spatula – to break up and stir the turkey while cooking
Cutting board and knife – for prepping vegetables and garnishes

How to Make Teriyaki Turkey Rice Bowls Recipe?

Follow these simple steps, and you’ll have a flavorful rice bowl ready in no time.

Prepare the Rice

Start by cooking your rice according to the package instructions. I usually do this first so it’s ready when the turkey finishes. Fluff the rice with a fork and keep it warm until serving.

Mix the Teriyaki Sauce

In a small bowl, whisk together soy sauce, honey, rice vinegar, water, and cornstarch. Make sure the cornstarch is fully dissolved to avoid lumps. This mixture will thicken perfectly once heated.

Brown the Turkey

Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until it’s no longer pink, breaking it apart as it cooks. This step builds the base flavor of the dish.

Add Garlic and Ginger

Stir in the minced garlic and grated ginger. Cook for about one minute until fragrant, being careful not to burn them. This instantly boosts the aroma and depth of the dish.

Cook the Vegetables

Add broccoli and shredded carrots to the skillet. Stir and cook for 3 to 4 minutes until the vegetables are tender-crisp. They should still have a bit of bite for texture, much like the vegetables in Oven Baked Whole Snapper Recipe.

Simmer with Sauce

Pour the prepared teriyaki sauce into the skillet. Stir well and let it simmer for 2 to 3 minutes until the sauce thickens and coats the turkey and vegetables evenly.

Assemble the Bowls

Spoon warm rice into serving bowls. Top with the teriyaki turkey mixture, making sure to drizzle extra sauce over the rice for maximum flavor.

Additional Tips for Making This Recipe Better

A short intro line:
After making this recipe several times, I’ve picked up a few tricks that really elevate it.

I like to grate my ginger fresh every time because it gives a brighter, cleaner flavor.
When I want extra saucy bowls, I double the sauce ingredients and save some for drizzling.
I’ve found that cooking the veggies just until tender-crisp keeps the bowl from feeling mushy.
Sometimes I toast the sesame seeds lightly, and it adds a surprising depth of flavor.

How to Serve Teriyaki Turkey Rice Bowls Recipe?

Serve the turkey mixture over a bed of warm rice in shallow bowls. Garnish with sliced green onions and sesame seeds for a polished look. I also like adding a wedge of lime on the side for a fresh squeeze before eating. For a complete meal, pair it with a light cucumber salad or steamed edamame.

Nutritional Information

These bowls are balanced and satisfying without being overly heavy

Calories: Approximately 420 per serving
Protein: Around 32 grams per serving, thanks to lean turkey
Carbohydrates: About 45 grams, mainly from rice and vegetables
Fat: Roughly 12 grams, depending on the turkey used

Make Ahead and Storage

Make Ahead

You can prepare the turkey and sauce up to two days in advance. Store it separately from the rice to keep everything fresh. This makes weekday assembly incredibly easy.

Storage

Store leftovers in an airtight container in the refrigerator. The dish stays fresh for up to 4 days and still tastes great when reheated.

Freezing and Reheating

The turkey mixture freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave. Add a splash of water if the sauce thickens too much.

Why You’ll Love This Recipe?

This recipe checks all the boxes for an easy, family-friendly dinner

It comes together quickly, making it perfect for busy weeknights without stress.
The ingredients are simple and affordable, yet the flavor feels restaurant-worthy.
It’s incredibly versatile and works with many dietary preferences and substitutions.
The sweet and savory teriyaki sauce makes even picky eaters enjoy it.
It stores and reheats well, so leftovers are just as good the next day.

Ash Tyrrell