Name: Teriyaki Ground Turkey Bowl
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Ingredients: 1 pound ground turkey (use 93/7 for a balance of flavor and leanness); 2 tablespoons olive oil (or neutral oil); 1 small onion, diced; 2 cloves garlic, minced; 1/4 cup soy sauce (or tamari for gluten-free); 1/4 cup water; 2 tablespoons brown sugar (adjust to taste); 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 tablespoon grated ginger (fresh preferred); 1 tablespoon cornstarch; 1/4 cup cold water (for slurry); 1/2 teaspoon red pepper flakes (optional); 2 cups cooked rice (white, brown, or jasmine); 1/4 cup sliced green onions; 1 tablespoon sesame seeds

I still make this teriyaki ground turkey bowl on busy weeknights — it’s fast, forgiving and everyone at the table digs in. Ground turkey soaks up the sweet-savory teriyaki sauce and becomes a saucy, rice-friendly topping that feels both comforting and a little bit special. If you want a simple meal that’s family-friendly and ready in about 30 minutes, this is it — and if you need a quick side, try the savory corn-packed Easy Street Corn Chicken Rice Bowl alongside for a full, colorful plate.

Why you’ll love this dish

This recipe hits a sweet spot: quick prep, budget-friendly protein, and big flavor with minimal fuss. Ground turkey cooks fast and is lean, so you get a lighter teriyaki bowl without losing the richness that comes from brown sugar, sesame oil, and ginger. It’s also adaptable — make it spicier, cut back on sugar, or pile on vegetables to suit picky eaters or health goals. Perfect for weeknight dinners, meal prep lunches, or feeding a crowd without stress.

“Simple pantry ingredients, bright flavor, and a saucy finish — our go-to when we don’t want takeout.” — a regular at my kitchen table

How this recipe comes together

Before you cook, here’s the quick process so you know what to expect:

Sauté aromatics (onion + garlic) until soft and fragrant.
Brown ground turkey, breaking it up so it’s evenly cooked.
Whisk together a teriyaki-style sauce (soy, brown sugar, vinegar, sesame oil, ginger).
Thicken the sauce with a cornstarch slurry and simmer until glossy.
Serve over hot rice and finish with green onions and sesame seeds.

This overview keeps the actual cooking tidy and fast — no fancy equipment required.

What you’ll need

1 pound ground turkey (use 93/7 for a balance of flavor and leanness)
2 tablespoons olive oil (or neutral oil)
1 small onion, diced
2 cloves garlic, minced
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup water
2 tablespoons brown sugar (adjust to taste)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon grated ginger (fresh preferred)
1 tablespoon cornstarch
1/4 cup cold water (for slurry)
1/2 teaspoon red pepper flakes (optional)
2 cups cooked rice (white, brown, or jasmine)
1/4 cup sliced green onions
1 tablespoon sesame seeds

Notes and substitutions:

Low-sodium soy sauce: use if you’re watching salt and increase brown sugar slightly if needed.
Arrowroot can replace cornstarch 1:1 for a clearer sauce.
Swap ground turkey for ground chicken, pork, or a plant-based crumble for vegetarian options.
Serve with a light dessert like cheesecake fruit salad that feels like a hug in a bowl to round out the meal.

Step-by-step overview

Heat a large skillet over medium heat. Add 2 tablespoons olive oil and warm until shimmering.
Add the diced onion. Sauté 3–4 minutes until softened and translucent.
Stir in minced garlic and cook 1 minute until fragrant.
Add the ground turkey to the skillet. Break it up with a spatula and cook 6–7 minutes until fully browned and no pink remains. (Safe internal temp: 165°F / 74°C.)
While the turkey cooks, whisk together soy sauce, 1/4 cup water, brown sugar, rice vinegar, sesame oil, and grated ginger in a small bowl.
In a separate bowl, dissolve 1 tablespoon cornstarch into 1/4 cup cold water to create a slurry.
Pour the soy sauce mixture over the cooked turkey and stir to combine. Bring to a gentle simmer and cook 2–3 minutes so the flavors meld.
Add the cornstarch slurry while stirring. Simmer 1–2 more minutes until the sauce thickens and becomes glossy.
Stir in red pepper flakes if you like heat; taste and adjust salt/sweetness.
Spoon the teriyaki turkey over cooked rice. Garnish with sliced green onions and sesame seeds. Serve immediately.

Key ingredients

This section repeats the essentials so you can quickly shop or double-check pantry items:

Ground turkey, aromatics (onion, garlic, ginger)
Soy sauce, brown sugar, rice vinegar, sesame oil
Cornstarch for thickening
Rice for serving and green onion + sesame seeds for finish

If you’re meal-prepping, cook rice and turkey separately, cool, and portion into containers for 3–4 lunches.

How to plate and pair

Build bowls with a base of warm rice, a generous scoop of teriyaki turkey, then finish with sliced green onions and sesame seeds.
Add steamed or roasted broccoli, snap peas, or shredded carrots for color and crunch.
For a fresher contrast, top with quick pickled cucumbers or a squeeze of lime.
Serve with miso soup or a crisp cucumber salad for a fuller Asian-inspired meal.
If you want a playful dessert for kids, pair the bowls with festive chocolate-covered strawberry turkeys.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep rice and turkey separate if possible to preserve texture.
Freeze: Cool completely, then freeze the turkey (without rice) for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a skillet over medium-low heat, adding a splash of water to loosen the sauce. Microwaving works too — cover and heat in 45–60 second bursts, stirring between.
Food safety: Ground turkey should be cooked to 165°F. When reheating, ensure the filling reaches at least 165°F for safety.

Helpful cooking tips

Use fresh grated ginger for brightness; jarred ginger is convenient but milder.
Browning the turkey well adds savory depth — don’t crowd the pan or you’ll steam instead of brown.
If the sauce is too thin, dissolve another 1/2 teaspoon cornstarch in cold water and simmer until thicker.
Taste and tweak: add more rice vinegar for tang, or a teaspoon of honey if you want a different sweet profile.
Make it low-sodium: start with reduced-sodium soy sauce and increase other flavorings like ginger and garlic.
Quick shortcut: use pre-cooked rotisserie turkey or chicken for a different make-ahead approach.

Recipe variations

Veg-forward: add diced bell peppers, shredded cabbage, or edamame and toss them in at the end.
Spicy sesame: blend in sriracha or chili-garlic sauce and finish with toasted sesame oil.
Gluten-free: switch soy sauce for tamari and confirm any other ingredients are GF.
Sheet-pan twist: spread ground turkey mixture onto a sheet with veggies, roast, and serve over rice for less hands-on time.
Rice swap: serve over cauliflower rice for a low-carb option.

Your questions answered

Q: How long does this actually take from start to finish?

A: About 25–30 minutes. Prep (chopping ginger, onion, garlic) is 5–7 minutes; cooking and finishing the sauce is roughly 20–23 minutes.

Q: Can I make the sauce ahead of time?

A: Yes. Mix the soy/brown sugar/ginger portion up to 48 hours ahead and refrigerate. Add cornstarch slurry only when you’re ready to heat, so the sauce thickens fresh.

Q: Is ground turkey really healthy?

A: Ground turkey is leaner than many red meats and provides high-quality protein. Choose lean percentages (90–93% lean) for a balance of moisture and lower fat. Always cook to 165°F for safety.

Q: Can I meal-prep this for the week?

A: Absolutely. Store turkey and rice in separate containers for up to 4 days and reheat as needed. Freeze turkey separately for longer storage.

Q: What if I don’t have cornstarch?

A: Use arrowroot powder 1:1, or simmer the sauce longer to reduce it, though reducing takes more time.

Conclusion

This teriyaki ground turkey bowl is a reliable, weeknight-ready meal that balances speed, flavor, and flexibility. For another healthy take on a turkey teriyaki rice bowl, see Healthy Ground Turkey Teriyaki Rice Bowl, and for more recipe inspiration featuring ground turkey in teriyaki-style bowls, check out Ground Turkey Teriyaki Rice Bowl – A Peachy Plate.