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Turkey Teriyaki Rice Bowls

  • Prep Time: 10 mins
  • Cook Time: 30 mins
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Turkey Teriyaki Rice Bowls are the ultimate weeknight meal. The recipe comes together in about 30 minutes, making it quick enough to prepare after a long day with the leftovers making for the perfect meal prepped lunch the next day. With fluffy basmati rice, lean turkey, fresh vegetables, and a homemade teriyaki sauce, it’s a balanced and satisfying meal that the whole family will love!

Here is why you will love these Turkey Teriyaki Rice Bowls:

The base of this dish is a bed of fluffy, Success Boil-in-Bag Basmati Rice. Basmati is a long-grain, highly fragrant variety that pairs beautifully with the bold teriyaki flavors. Success Rice has been a staple in our house for years as it is easy to cook up perfectly every time by simply boiling in the bag. 

Next, the protein – ground turkey. Turkey is a lean, versatile meat that takes on seasonings and sauces incredibly well. In this recipe, the turkey is seasoned with a homemade teriyaki sauce, creating a savory & slightly sweet dish.

The vegetable medley in these rice bowls provides a boost of nutrients and adds some color to the dish. Onions, zucchini, red bell peppers, carrots, and broccoli florets are sautéed until tender to retaining their fresh flavors and textures. This mix of veggies not only tastes delicious, but also contributes fiber, vitamins, minerals, and antioxidants to make this meal truly nutritious.

The real star, however, is the homemade teriyaki sauce. This simple sauce is made with just a few pantry staples – soy sauce, honey, brown sugar, sesame oil, garlic, and a cornstarch slurry for thickening. It comes together quickly on the stovetop and infuses the turkey and vegetables with a sweet & savory flavor.

These Turkey Teriyaki Rice Bowls make for an easy, one-pan weeknight dinner that’s sure to satisfy. They’re packed with protein, fiber, and essential nutrients, and the bold Asian-inspired flavors will have your taste buds doing a happy dance. Plus, the recipe is highly versatile – feel free to customize the veggie selection or swap in other proteins like chicken or shrimp.

Whether you’re looking for a healthy meal prep option or a quick family dinner, these Turkey Teriyaki Rice Bowls are a winning choice allowing you to have a delicious, nutritious, and flavor-packed meal on the table in about 30 minutes!

Tips & Substitutions

Cooking Tips:

  1. Prepping the Veggies:
    • When dicing the vegetables (onion, zucchini, bell pepper, carrots), try to keep the pieces relatively uniform in size to ensure they cook evenly. I like to prep my vegetables before I start cooking to make the process smoother!
  2. Browning the Turkey:
    • If you want the turkey to have a bit more flavor and texture, break it up as it cooks into smaller chunks so that it can caramelize a bit. This adds a nice depth of flavor.
  3. Enhance the Teriyaki Sauce:
    • Taste the teriyaki sauce and adjust it to your liking. If you prefer more sweetness, add a little more honey or brown sugar. For a deeper umami flavor, add a splash of fish sauce or a bit more soy sauce.
  4. Thickening the Sauce:
    • If your teriyaki sauce doesn’t thicken as much as you want, try simmering it for an extra minute or two. The cornstarch slurry is key to achieving the desired thickness.
  5. Garnish:
    • Don't skip the green onions and sesame seeds—they provide a nice crunch and pop of flavor. You can toast the sesame seeds in a dry pan for extra aroma.

Ingredient Substitutions:

  • Olive oil: Can be replaced with avocado oil or sesame oil (for extra flavor)
  • Ground turkey: If you prefer, you can substitute with ground chicken, ground pork, or even ground beef (though it will change the flavor profile). For a vegetarian or vegan option, use tofu or tempeh.
  • Zucchini: If zucchini is unavailable, you can substitute with yellow squash, eggplant, or even snap peas.
  • Red bell pepper: You can use yellow bell pepper or orange bell pepper.
  • Carrots: If you don’t have shredded carrots, you can substitute with julienned or thinly sliced carrots, or use parsnips for a similar crunch.
  • Broccoli florets: You could substitute with cauliflower, bok choy, or green beans. Snap peas would also work well for an added crunch.
  • Soy sauce: If you want a gluten-free version, use tamari or coconut aminos. If you prefer lower-sodium, opt for low-sodium soy sauce.
  • Honey: If you want a vegan option, use maple syrup or agave nectar. You could also use brown rice syrup or date syrup for a different flavor.
  • Brown sugar: You can substitute with coconut sugar, maple sugar, or even white sugar in a pinch. Adjust the quantity to taste, as some substitutes might be sweeter than others.
  • Sesame oil: If you don’t have sesame oil, try using peanut oil or extra virgin olive oil.
  • Cornstarch: If you don’t have cornstarch, you can substitute with arrowroot powder.

Turkey Teriyaki Rice Bowls

These Turkey Teriyaki Rice Bowls make for an easy, 30-minute, one-pan weeknight dinner that's sure to satisfy!
  • Prep time: 10 mins
  • Cook Time: 30 mins
Print Recipe

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 cup zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup shredded carrots
  • 2-3 cups broccoli florets
  • 1 lb ground turkey
  • 1.5 cups teriyaki sauce
  • 4 cups cooked rice
  • Green onions & sesame seeds to garnish
Teriyaki Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 3 tbsp honey
  • 3 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 garlic clove, minced
  • 1/4 tsp red pepper flakes
  • 1 tbsp cornstarch
  • 3 tbsp water

Directions

  1. Prepare Success Basmati Rice according to packaging and set aside
  2. Prepare teriyaki sauce – add soy sauce, water, honey, brown sugar, sesame oil, garlic and red pepper flakes to a small saucepan over medium heat and bring to a simmer. Whisk cornstarch with 3 tbsp water to create a slurry, then pour into the saucepan and simmer for another 3-4 minutes until thickened, then remove from the heat and set aside
  3. In a large pan over medium heat, add olive oil, onion, garlic, zucchini, red bell pepper, carrot and broccoli and sauté for 5-7 minutes until fork tender
  4. Push the sautéed to the edge of the pan to create a hole in the center, then add ground turkey and cook until browned (6-8 minutes)
  5. Add teriyaki sauce to the pan, mix until combined into the turkey and vegetable mixture and simmer for 5 minutes
  6. Serve over rice, top with green onions & sesame seeds and ENJOY!
Keywords: meal preprice bowlteriyakiturkeyturkey teriyaki bowls
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

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