Sweet and Spicy Turkey Broccoli Bowls (Print Version)

Tender turkey in honey-sriracha glaze with steamed broccoli over nutty brown rice, finished with crisp green onion and sesame seeds.

# 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 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 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 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 the cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes to meld flavors.
07 - Divide brown rice among four bowls. Top each with turkey mixture and steamed broccoli.
08 - Top each bowl with chopped green onion and a sprinkle of sesame seeds. Serve immediately.

# Top Tips:

01 -
  • Everything cooks in under thirty minutes, so you can eat well even on chaotic evenings.
  • The sweet-spicy glaze clings to every grain of rice and makes leftovers taste even better the next day.
  • You can dial the heat up or down without losing that addictive balance of honey and fire.
  • It feels like takeout but costs a fraction and uses ingredients you probably already have.
02 -
  • Do not let the garlic and ginger sit too long in the hot oil or they will burn and turn acrid, ruining the whole base flavor.
  • Steaming the broccoli separately keeps it from getting soggy in the sauce, and you can control the exact texture you like.
  • Taste the glaze before you pour it in because sriracha heat varies wildly by brand, and you can always add more but never take it back.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top, and they will taste nutty and fragrant instead of flat.
  • If you love extra sauce, double the glaze recipe and drizzle more over the bowls right before serving for maximum flavor.
  • Let the turkey rest in the glaze off the heat for a minute before assembling so it absorbs even more of that sweet-spicy goodness.
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