Sweet and Spicy Turkey Broccoli Bowls (Printable)

Tender turkey in honey-sriracha glaze with steamed broccoli and brown rice, topped with 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

→ 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

# Directions:

01 - Cook brown rice according to package directions, ensuring it is ready when assembling the bowls.
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 necessary.
04 - While turkey cooks, steam broccoli florets in a separate pot or microwave-safe bowl until bright green and tender, approximately 4 to 6 minutes. Drain and set aside.
05 - In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil until combined.
06 - Pour sauce over cooked turkey in the skillet. Stir to combine and simmer for 2 to 3 minutes, allowing flavors to meld.
07 - Divide cooked brown rice among four bowls. Top each portion with turkey mixture and steamed broccoli.
08 - Garnish each bowl with chopped green onion and a sprinkle of sesame seeds.

# Expert Tips:

01 -
  • Everything cooks in under half an hour, so you can actually sit down and eat before 9 PM.
  • The honey-sriracha glaze clings to every grain of rice and makes boring broccoli taste like you ordered it from a restaurant.
  • It's one of those rare dinners that tastes even better the next day, which means lunch is already handled.
02 -
  • Don't skip draining the turkey if it releases a lot of fat, or your glaze will turn greasy instead of glossy.
  • Steam the broccoli separately so it stays vibrant and doesn't get waterlogged by the turkey juices.
  • Make the sauce before you start cooking so you can pour it in the moment the turkey is done and keep the momentum going.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling—they'll smell nutty and taste twice as good.
  • Use a whisk to mix the glaze so the honey doesn't clump at the bottom and you get even sweetness in every bite.
  • If you want extra veggies, toss in snap peas or bell pepper strips during the last two minutes of cooking the turkey.
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