Asian Ground Turkey Bowls

Name: Asian Ground Turkey Bowls
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5 serving
Ingredients: 2½ cups cooked rice; 1 medium sweet onion; 1 large green pepper; 1 tbsp garlic; 2 cups shredded carrots; 1 tbsp olive oil; salt and pepper to taste; 2 lbs ground turkey; 8 oz mushrooms; 1 tbsp honey; 2 tsp Sriracha; ½ tsp ground ginger; 1 tsp sesame oil; 1 tbsp olive oil; 3 tbsp soy sauce; salt and pepper to taste

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4.8

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
5
Calories
484 kcal
Course
Main Course
Cuisine
Asian

Asian Ground Turkey Bowls

Iris Warren

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Ground turkey mixed in an Asian inspired sauce and served with a side of rice, and vegetables. Topping this dish with a few peanuts after reheating would be a great addition.

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Ingredients

Servings

For the Rice

2½ cups cooked rice

For the Vegetables

1 medium sweet onion
1 large green pepper
1 tbsp garlic minced
2 cups shredded carrots
1 tbsp olive oil
salt and pepper to taste

For the Turkey

2 lbs ground turkey 93/7
8 oz mushrooms
1 tbsp honey
2 tsp Sriracha
½ tsp ground ginger
1 tsp sesame oil
1 tbsp olive oil
3 tbsp soy sauce
salt and pepper to taste

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Instructions

For the Vegetables

Wash and cut your green pepper into a large dice. Cut your sweet onion into a large dice as well.
Cut your mushrooms into quarters if they are small or more if they are larger mushrooms.
In a large skillet, heat 1 Tbsp of olive oil over medium high heat.
Add the onion first and cook for 1-2 minutes then add in the green peppers and garlic. Cook until soft and remove from the pan. Season with salt and pepper to taste.

For the Turkey

Heat 1 Tbsp of olive oil over medium high heat. Add in the ground turkey.
When the turkey is half way browned, add in the chopped mushrooms and cook together until the turkey has fully browned.
When the turkey has finished, add in 1 Tbsp of honey, 3 Tbsp soy sauce, 2 tsp sriracha, 1 tsp sesame oil, and ½ tsp ground ginger. Stir to incorporate and season with salt and pepper to taste.

For the Rice

Cook enough rice to have 2 ½ cups of cooked rice. 1 cup of uncooked rice will yield around 3 cups of cooked rice.

Plating

This recipe makes 5 servings. You do not need to cook the shredded carrots because they will cook when reheated in the microwave. Add ½ cup of rice and carrots to each container and divide the remaining ingredients equally.