These ground turkey meal prep bowls are packed with flavor, featuring a sweet and salty teriyaki-inspired sauce served over rice and veggies. Prepare them on a Sunday, and you’ll have healthy, delicious meals ready for the entire week.
Ingredients
For the Ground Turkey:
- 1 tablespoon sesame oil
- 1 pound ground turkey
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 green onions, finely sliced
- 2 cups shredded carrots
- 2 cups shredded cabbage
For the Sauce:
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
For the Bowls:
- 1 cup dry white rice
- 1/2 cup cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- Cook the Rice: In a pot, combine the rice, 2 cups of water, and a pinch of sea salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes (or according to package directions) until the rice is tender and can be fluffed with a fork.
- Cook the Ground Turkey: In a large skillet or cast-iron pan over medium-high heat, warm the sesame oil. Add the ground turkey, season with a pinch of salt, and cook, breaking it apart with a spatula or spoon. Cook for 4-5 minutes until mostly cooked through.
- Make the Sauce: While the turkey cooks, whisk together the soy sauce, brown sugar, honey, cornstarch, ground ginger, and garlic powder in a small bowl. Set aside.
- Add Vegetables and Flavor: Once the turkey is mostly cooked, add the optional crushed red pepper flakes and sliced green onions (white parts only). Cook for an additional 1-2 minutes until the turkey is no longer pink. Then, add the shredded carrots and cabbage along with 1 tablespoon of water. Stir well, cover the pan, and cook for 2-3 minutes until the vegetables are tender.
- Finish the Turkey Mixture: Once the veggies are tender, add the green parts of the green onions and the sauce to the turkey mixture. Stir to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and reduces.
- Assemble the Bowls: Divide the rice into 4 meal prep containers or bowls. Top each with a quarter of the turkey mixture. Garnish with extra green onions, cilantro, and a wedge of lime.
- Storage: These bowls can be served immediately or stored in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
