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These Teriyaki Turkey Rice Bowls are made with healthy ground turkey and veggies in a sweet teriyaki sauce served over white or brown rice.

We love quick and easy Asian inspired recipes, and have quite a few here on the site! Our favorites are included in our monthly dinner rotation, like Egg Fried Rice and Crockpot Orange Chicken and these delicious rice bowls.

light gray bowls with rice and healthy ground turkey teriyaki, chopsticks, sesame seeds, white napkin, green onions

Teriyaki turkey is one of my family’s favorites! The sweet and savory richness of the sauce really compliments the mild flavor of the ground turkey. Plus it’s loaded with veggies, which means my kids are eating them! You can pair this with steamed rice chow mein noodles, or wrapped in a tortilla or Lettuce Wrap.

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Ground Turkey Teriyaki Rice Bowls

Ground turkey recipes are always a winner in our house, like Turkey, Kale and Rice SoupTurkey Taco Stuffed Shells and Spicy Turkey Meatloaf. But these Teriyaki Turkey Rice Bowls always top the list of favorites.

This ground turkey is juicy and the teriyaki sauce is sweet and flavorful. Add in all the wonderful veggies and you’ve got a perfectly complete meal that makes great leftovers.

Why We Love This Recipe

  • It’s a quick and easy, a healthy alternative to ground beef, and an easy substitution in tons of recipes like chili and spaghetti sauce.
  • We include lots of veggies and dice them up small so it’s very kid friendly and a great way to get kids to actually enjoy eating their vegetables.
  • You can easily customize this recipe to include your favorite veggies or add a different base like rice or noodles.
Cooked ground turkey recipe in a skillet with vegetables and teriyaki sauce. Cast iron skillet.

How to Make Teriyaki Turkey Rice Bowls

  1. Cook the ground turkey. After cooking the meat with some onions and garlic, grate few carrots and chop some broccoli very fine, and toss them in with the meat. This gave the illusion that there weren’t very many vegetables in there, but they couldn’t avoid what they couldn’t see! *Note – if you are serving this as a rice bowl, you’ll want to start cooking the rice before you start cooking the meat.
  2. Make the teriyaki sauce. The teriyaki sauce is made from scratch and is incredibly easy. Some readers have commented on the amount of sugar in the sauce, and you can see in the recipe notes that you can reduce to your liking. Teriyaki sauce is typically sweet on it’s own, but you can adjust the levels based on your needs. It will still taste great!
  3. Assemble the rice bowls. The teriyaki sauce is combined with the meat and veggies and simmered for a few minutes to let the flavors blend and get all happy. Then scoop it on top of white or brown rice, noodles, into lettuce cups or even flour tortillas for some Asian-Mexican fusion!

How to Cook Ground Turkey

Ground turkey is a light, bright pink color when it’s raw or uncooked. As it cooks the color will change from pink to light brown.

Seasoning is important, since it has a very mild flavor that takes on whatever flavors you add. It’s delicious with just a little garlic, onion and salt added but you can also add it to chili, spaghetti, tacos and more by changing the seasoning.

Frequently Asked Questions

Can I use ground beef instead of turkey?

Yes, you absolutely can! Ground turkey can be easily swapped for ground beef, pork or chicken. You will want to make sure to drain it really well since ground beef lets out a lot of liquid, but it will work just as well as the ground turkey.

Can I cut back the amount of sugar?

Yes. I wrote this recipe to have a sticky sweet teriyaki sauce, but some people have said they prefer it a little less sweet. Feel free to cut back as much as you like. As you are cooking the sauce, give it a quick taste – you can always add more sugar if you want it sweeter.

How to Serve

Sprinkle some sliced green onions and sesame seeds on top before serving. It’s a pretty garnish and adds a little flavor, too.

My kids love to eat their rice bowl with chopsticks. If you don’t have any, you can find them here, or try these adorable training chopsticks for kids.

Recipe Variations

Feel free to customize this recipe to fit your own personal tastes. Use leftover veggies and sauté or steam them before adding them to the turkey and sauce.

Some other veggie options:

  • Bell peppers
  • Snow peas
  • Water chestnuts
  • Bok choy
  • Bean sprouts
  • Zucchini
  • Corn
  • Cauliflower
  • Water chestnuts
a hand with chopsticks, bowls with healthy ground turkey teriyaki, vegetables and rice

Storage Tips

How to Store Leftovers

  • Refrigerating leftovers: This dish will keep for 3-4 days in the fridge if properly stored in an airtight container. Reheat in the microwave or on the stove.
  • To freeze, allow to cool completely, then pour into a freezer bag or airtight container. Freeze for up to 6 months. Thaw in the fridge and reheat as described above. Freeze rice or noodles separately from the meat.

Recipe Tips

  • Ground turkey recipes are the tastiest when the meat is seasoned properly.
  • Add some heat to this dish with some Sriracha or red pepper flakes.
  • Not fans  of rice? Use noodles instead. You can even use spaghetti noodles to mimic a lo mein and toss in some cabbage to saute it with.
  • Feel free to cut the amount of sugar in this recipe. It won’t affect the flavor too much but it will swing more towards the savory side.
bowl with lean ground turkey, rice and vegetables

More Ground Turkey Recipes

Recipe
Social media image of Teriyaki Turkey Rice Bowls

Teriyaki Turkey Rice Bowl

4.74 from 1193 votes
These Teriyaki Turkey Rice Bowls are made with healthy ground turkey and veggies in a sweet teriyaki sauce served over white or brown rice.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

Teriyaki Sauce

  • 1/2 cup Low-Sodium Soy Sauce
  • 1/4 cup Water
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons Brown sugar or less as desired
  • 2 tablespoons Granulated sugar or less as desired
  • 2 teaspoons Minced garlic
  • 1 teaspoon Ground ginger
  • 1 tablespoon Cornstarch
  • 2 tablespoons Warm water

Ground Turkey

  • 1 tablespoon Vegetable oil
  • 1/2 cup Diced onion
  • 2 tablespoons Minced garlic
  • 1 pound Ground Turkey
  • 1 cup Broccoli finely chopped
  • 2 Large carrots peeled and grated
  • 2 Green onions diced, for garnish
  • 4 cups Cooked white or brown rice
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Instructions
 

Teriyaki Sauce

  • In a small bowl, whisk together cornstarch and warm water until cornstarch is completely dissolved. Set aside.
  • In a small saucepan over medium heat, gently whisk soy sauce, water, red wine vinegar, sugars, minced garlic and ground ginger until sugars are completely dissolved.
  • Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

Ground Turkey

  • Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook, stirring frequently, until softened. If you notice the onions beginning to scorch, immediately turn down the heat.
  • Stir in minced garlic. Add ground turkey and break apart with a spatula. Cook, stirring occasionally, until turkey is cooked about halfway through; 4-5 minutes. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink and vegetables are soft; 5-6 minutes.
  • Pour teriyaki sauce over the turkey and vegetables and stir. Simmer for about 5 minutes.
  • Divide cooked rice into bowls then top with the teriyaki turkey. Garnish with sliced green onions and serve immediately.

Notes

  • Teriyaki Sauce is generally sweet. However, feel free to cut back on the amount of sugar in the sauce. 1 tablespoon of each would suffice if you prefer a more savory flavor. 
  • The nutritional information is based on serving this teriyaki turkey over white rice. Use brown rice or just less rice to reduce calories and carbs.
  • Feel free to customize this recipe with your favorite vegetables.
  • A note about SERVING SIZE: A serving is approximately ¾ cup of rice and one cup of the meat/veggies.
  • The serving sizes are approximate and will vary depending on a variety of factors, like how much you cook your veggies down and what size your cuts of vegetables are. As a meal, this recipe will make 4-6 servings. 

Nutrition

Calories: 380kcalCarbohydrates: 55gProtein: 28gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 50mgSodium: 994mgPotassium: 606mgFiber: 2gSugar: 12gVitamin A: 4261IUVitamin C: 21mgCalcium: 60mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Lorna says:

    I was searching Pinterest for gluten-free dinner recipes so I can bring a meal to a GF friend. Is this gluten-free?
    I am going to make it for my family as it looks fantastic but I want to assure it is GF for them.
    Thank you.

    1. Kristin Maxwell says:

      Hi Lorna, I am not a nutritionist, so I don’t feel qualified to speak to whether or not this is safe for your friend. However, I do believe that if you use gluten free soy sauce it would be ok. But I would double check with your friend first.

  2. Katie says:

    So delicious and easy! What a great way to get my entire family to eat their veggies. Thank you for this wonderful recipe.

    1. Kristin says:

      You are so welcome Katie! Love the feedback! Thanks for stopping by.

  3. Janae Schumacher says:

    So good! Thank you!

  4. Sharon Tappouni says:

    Ingredient list says rice is divided: “4 cups cooked white or brown rice divided”.

    However the only mention of rice in the instructions is;
    “Spoon meat over rice or noodles.”

    Am I missing something?

    1. Kristin Maxwell says:

      That’s because the recipe calls for already cooked rice. You can cook it on the stovetop or in a rice cooker. Noodles are also an option but the recipe is for “rice bowls.”

  5. Keaton says:

    Can you sub premade teriyaki sauce for this recipe? Sounds delicious!

    1. Kristin Maxwell says:

      Sure, just use the amount you like.

  6. Bernie W says:

    I made this using frozen mirepox and broccoli since those bags had a lot of the vegetables already included. I also read ahead and mixed everything in the sauce ahead of time and pour everything in once the vegetables and turkey were cooked. This came out amazing and would def add more mushrooms and water chestnuts next time. Def added to the cookbook.

    1. Kristin says:

      Nice! Fantastic feedback Bernie! Thanks for stopping by to share.

  7. Tara says:

    I randomly found this recipe when I needed to make dinner in a pinch. As my son said, every bite keeps getting better. It’s so delicious and easy to make, it has now become a staple in our house.

    1. Kristin says:

      That’s fantastic Tara! Thanks for stopping by.

    2. Deborah says:

      Found this recipe on Pinterest. So far I have made this dish 2x this week!! The fam absolutely loves it. Thank you for sharing!

  8. Leah says:

    I made this recipe and put all the ingredients into my fitness pal as I went just to get my calories exact and be able to put this in my phone. There is NO WAY this has 27 grams of protein, more like 10 grams!! major disappointment!!!!

    1. Kristin Maxwell says:

      I just tried logging it into my fitness pal myself and it showed as 24 grams of protein in a serving. So, while my nutritional calculator may vary slightly, it’s not off like you suggest. My guess would be that you entered the information incorrectly.

  9. Angie says:

    Oh my heavens, this was utterly delicious! Super easy to make and you can use whatever veggies you have on hand. I will definitely make this again. You should too!

    1. Kristin says:

      Love the awesome feedback Angie! Thanks for stopping by.

      1. Bonnie says:

        I am completely obsessed with this recipe! I add a ton of broccoli, carrots, red bell peppers, and onion. I love how fast, easy, and tasty this recipe is! Thanks!

        1. Kristin says:

          You are so welcome Bonnie!

  10. Mary Herrington says:

    Made it last night for dinner – used white wine vinegar because I didn’t have red. It was so delicious. Left out the green onions but still good.

    1. Kristin says:

      Nice! Awesome feedback Mary! Thanks for stopping by.

  11. Michelle says:

    Made as written and it is so delicious! Thank you for the amazing recipe!!

    1. Kristin says:

      You are so welcome Michelle! Thanks for stopping by.

  12. Kiersten says:

    This is in our regular rotation now. I usually add way more veggies than the recipe calls for, today I did a shredded zucchini and yellow squash in addition to the carrots. Instead of ground ginger I used fresh ginger paste (about 2tsp) and it was great. I’ve also skipped the homemade sauce and used jarred teriyaki when really pressed for time and that’s another good method as well.

    1. Kristin says:

      Nice! Love the feedback Kiersten. Thanks for stopping by.

  13. Julia Barker says:

    I doubled the recipe for the sauce and followed it exactly, why is my sauce so bitter still?

    1. Kristin Maxwell says:

      Hi Julia, If you followed the recipe exactly it shouldn’t be bitter. The amount of vinegar in the recipe wouldn’t cause a bitter taste.

  14. Katie Marietta says:

    An absolute favorite!!!

    1. Kristin says:

      Nice! Thanks for stopping by Katie.

  15. Kimberly says:

    Absolutely delish and super easy to make!
    I followed the recipe as stated and of course I added Redd Pepper Flakes for a little heat! Deffently going in the rotation. Thank you so much

    1. Kristin says:

      You are so welcome Kimberly! Love the feedback.

  16. Veronika says:

    Oh my goodness!!! I LOVE this recipe!! Here is the kicker though…I forgot the soy sauce and just added a little extra salt at the end and it was perfect! So for anyone who doesn’t want to use soy sauce just know that it does still taste good! I can’t believe I got my toddler to eat carrots and broccoli sooo easily! And I am very picky on which meals I make for my family so this was the perfect recipe! I doubled the recipe but didn’t double the brown sugar which I also replaced with coconut sugar. Great recipe! Thanks so much for helping me add another healthy meal to my family’s meal rotation!

    1. Kristin says:

      You are so welcome Veronika! Love the feedback! Thanks for stopping by.

  17. Laurie R says:

    This is a family favorite! Easy, delicious and I can sneak in extra veggies by chopping them finely and the kids will eat it. I did try once with regular soy instead of reduced sodium and it was super salty but that’s my own fault! Just follow exactly and it is perfect every time.

    1. Kristin says:

      Fabulous Feedback Laurie! Thank you so much for stopping by.

      1. Brianna Stephen says:

        How thick is the teriyaki sauce supposed to be?? I’m making this for the first time and need to know I’m doing it correctly lol

        1. Kristin Maxwell says:

          Hi Brianna, It should coat the back of a spoon. But as long as you are happy with the texture you’ll be fine.

  18. Karen says:

    What a wonderful recipe. I was looking for something to do with some ground turkey, read the ingredients and comments of others who made it so I tried it with what I had on hand. I used chopped carrots, celery, shelled edamame, snap peas and added sriracha to the sauce for some zing! Superb

    1. Kristin says:

      Awesome feedback Karen! Thanks for stopping by.

  19. Elizabeth says:

    This recipe is fantastic and so cheap to make, I halved it and it was still more than enough for 2 people! If you’re looking g for something quick, easy, and decides this is the recipe

    1. Kristin says:

      Fantastic feedback Elizabeth! Thank you so much for stopping by.

  20. Katherine says:

    Is there anything else that I can substitute the brown sugar and sugar with?

    1. Kristin Maxwell says:

      You are welcome to leave it out. But a natural sweetener like honey or agave would work too.