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Ground Turkey Teriyaki Bowls (Whole30, AIP)
5 from 75 votes

Ground Turkey Teriyaki Bowls (Whole30, AIP)

Ground Turkey Teriyaki Bowls combine ground turkey cooked with diced onions, garlic, ginger, and mixed bell peppers coated in a homemade teriyaki sauce using coconut aminos and rice vinegar. Served over cauliflower rice, this dish offers a savory, slightly tangy flavor with a balanced blend of fresh vegetables and tender turkey. The cauliflower rice adds a low-carb, vegetable-based base, making the meal filling and well-rounded.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Calories: 252 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Turkey Bowls
  • 1 tbsp olive oil
  • 1 pound ground turkey
  • ⅓ cup onion diced
  • 1 cup broccoli florets
  • 1 red pepper chopped
  • 1 green pepper chopped
  • 1 tbsp garlic minced
  • 1 tbsp ginger fresh
  • 4 cups cauliflower rice
Teriyaki Sauce
  • ⅓ cup coconut aminos see note
  • 1 tbsp rice vinegar
  • ½ tsp garlic minced
  • ½ tsp ginger fresh

Instructions

    Cup of Yum
  1. First, add all turkey bowl ingredients (except cauliflower rice) to a large skillet over medium heat.
  2. Cook for 5 to 7 minutes covered, stirring occasionally. Break up meat with spatula.
  3. In another skillet, add cauliflower rice and a drizzle of olive oil. Cook on low for 5 to 7 minutes or until heated through. Stir occasionally to prevent burning.
  4. Once ground turkey is brown and crumbly, make teriyaki sauce.
  5. Add all teriyaki sauce ingredients to a small bowl. Stir to combine.
  6. Pour this sauce in turkey skillet. Bring to a light simmer.
  7. Simmer for 8 to 10 minutes or until sauce has thickened slightly and veggies and meat are coated in sauce.
  8. Remove from heat. Remove cauliflower rice from heat.
  9. Assemble bowls. Add a scoop of cauliflower rice and a scoop of the turkey mixture to bowl. Garnish with sesame seeds if desired.

Notes

  • Coconut aminos substitute gluten-free or regular soy sauce if desired.
  • Use fresh or thawed frozen vegetables; ensure frozen veggies are room temperature before cooking.
  • Pre-riced cauliflower rice saves preparation time.
  • Leftovers store well refrigerated up to four days.
  • For a spicier sauce, see the Sugar Free Stir Fry sauce alternative.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 19g (6%) Protein 31g (62%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 62mg (21%) Sodium 569mg (24%) Potassium 1037mg (22%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1212IU (24%) Vitamin C 161mg (179%) Calcium 62mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 19g 6%
Protein 31g 62%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 62mg 21%
Sodium 569mg 24%
Potassium 1037mg 22%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1212IU 24%
Vitamin C 161mg 179%
Calcium 62mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.