Turkey Rice Bowls

The girls and Trevor absolute love rice. Me? Well, I like it but I certainly don’t love it like they do. That said, I’ve been making it a lot more often because they’re constantly asking for it. So, we tend to have a lot leftover. While I’ve made a lot of different rice dishes (like my leftover fried rice, rice casserole, curry and rice, etc…), sometimes, a rice bowl is all I need.

And this is a really easy one. The hardest part is chopping all the veggies and to be honest, that’s not very hard or time consuming in this dish. So, once everything was prepped, I threw it all in the pan and had dinner in under 20 minutes for the fam-fam.

This is a keeper for fast weeknight meals. Questions? Lemme know!

Turkey Rice Bowls

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

Ingredients

2 teaspoons sesame oil
2 garlic cloves, minced
1/4 yellow onion, chopped
1 lb ground turkey
Kosher salt, to taste
1 teaspoon fresh ginger, grated
1/4 cup soy sauce
2 cups white rice, cooked
Parsley or cilantro, chopped for serving (optional)
1-2 cups sliced veggies (I used cucumbers, red pepper and carrots)

In a large pan over high heat, cook sesame oil and onion until fragrant (about 3-5 minute). Add in garlic and cook for about 30 seconds. Mix in the ground turkey and sprinkle with salt. Cook until brown, about 5 minutes.
Once browned, mix in fresh ginger and soy sauce and continue cooking until meat is fully cooked through.
To serve, divide rice between 4 bowls, top each bowl with turkey, add veggies and sprinkle with parsley or cilantro. Enjoy!