Our Asian Turkey and Broccoli Bowl is like a little dinner-time magic—lean turkey, crisp-tender broccoli, and a savory sauce that ties it all together perfectly.
I love how quick and (surprisingly) healthy it is, and you will too! It’s the kind of recipe that makes weeknights so much easier (and tastier!).
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It’s perfect any time you need a quick, wholesome meal without much effort—so busy weeknights or lazy weekends. It’s especially great in cooler months when you’re craving something warm and comforting.
But honestly, it’s so versatile you’ll want it all year round.
Oh, and before you get deep into this recipe, we’ve got some other quick and easy Asian-inspired meals. You’ll want to check out our Korean BBQ Turkey Meatballs or the ever-popular Teriyaki Turkey Meatballs.
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Why You’ll Love This Recipe…
- We all have those nights when dinner needs to happen now, and this recipe totally delivers. In just about 20 minutes, you’ve got a hot, flavorful bowl that tastes better than takeout. I just LOVE how fast it comes together. 🙂
- OMG…Let’s talk about the sauce for a second—savory, slightly sweet, with just a hint of tang. Pair that with juicy turkey and tender-crisp broccoli, and you’ve got a bowl bursting with flavor. And honestly, I can’t stop myself from going back for seconds.
- You know how some “healthy” recipes can feel like a sad compromise? Not this one! This dish strikes the perfect balance between healthy and tasty, packed with ground turkey, broccoli, and a sauce (so good you’ll want to drizzle it on everything). You’ll feel good about eating it, so you’ll make it over and over again.
- This dish is GREAT for meal prep. It’s one of those meals that somehow tastes just as good (if not better) the next day. We make a big batch and pack it up in containers for a week of meals. You’ll love how easy it is to reheat.
- It’s completely customizable. Don’t love broccoli? Swap it for snap peas or bell peppers. Want some heat? Add a drizzle of sriracha or sprinkle on red pepper flakes.
Ingredients
This dish is all about simple, flavorful ingredients, some you probably already have. I’ll show you how each one makes this quick and healthy recipe shine!
- Ground turkey
- Broccoli – Fresh head of broccoli.
- Ginger paste
- Garlic clove
- Chicken broth
- Soy sauce
- Brown sugar
- Sesame oil
- Cornstarch
- Cooked Rice – great way to use up leftover rice.
See the recipe card for quantities.
How to Make Asian Turkey and Broccoli Bowls
First, boil water, cook florets for 2-3 minutes until bright green, then drain and cool in ice water. Drain again and set aside.
Next, heat sesame oil in a pan, cook ground turkey over medium heat until no longer pink (5-7 minutes). Stir in ginger and garlic, cooking for 1-2 minutes.
Pour broth (minus 2 tablespoons), soy sauce, brown sugar, and sesame oil into the pan with the turkey. Mix reserved broth with cornstarch, add to the pan, and cook until thickened (3-5 minutes).
Stir in broccoli, heat through, garnish with green onions, and serve over rice. Enjoy!
Top Tip
For perfectly crisp-tender broccoli, blanch it before adding it to the skillet. It keeps that bright green color and perfect texture!
Serving Suggestions
Asian Turkey and Broccoli pairs beautifully with fluffy white rice, hearty brown rice, or nutty quinoa to soak up all that flavorful sauce. For a low-carb option, try cauliflower rice or zucchini noodles.
Storage
Storage: Pack the turkey, broccoli, and rice separately in airtight containers to keep everything fresh and tasty. This way, nothing gets soggy, and reheating is a breeze!
Reheating: Warm up the turkey and rice in the microwave or stovetop until heated through. Add the broccoli at the end to keep it crisp and avoid overcooking. Quick, easy, and just as delicious as the first time!
FAQ
Absolutely! Ground chicken works just as well and brings a slightly different flavor. Just season it the same way for that savory kick.
You can freeze the turkey and rice for up to 3 months, but it’s best to add fresh broccoli when you’re ready to serve for the best texture.
Asian Turkey and Broccoli Bowl
Ingredients
- 1 Lb Ground Turkey
- 1 Head of Broccoli Blanched
- 1 Tsp Ginger Paste
- 1 Garlic Clove Minced
- ⅔ Cup Chicken Broth
- 3 Tbsp Soy Sauce
- 2 Tbsp Brown Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Cornstarch
- 2 Cups Cooked White Rice
Instructions
- To blanch the broccoli, bring a big pot of water to boil. Drop the florets into the water and cook for two to three minutes until bright green and tender. Immediately drain in a strainer and put in an ice bath (a large bowl filled with ice water). This will stop the cooking process. Once the broccoli is cool, drain again and set aside.
- Add ½ of the sesame oil to a large pan and cook the ground turkey over medium heat until it's no longer pink, about 5-7 minutes.
- Add the ginger and garlic. Cook for 1-2 minutes.
- Reserve 2 tablespoons of the broth and pour the rest into the pan with the cooked ground turkey. Add the soy sauce, brown sugar, and the rest of the sesame oil.
- Mix the reserved broth and cornstarch. Stir to combine and add it to the pan. Cook until sauce has thickened, about 3-5 minutes.
- Add broccoli and stir to combine and heat through.
- Divide the cooked rice between 4 bowls. Spoon the turkey mixture on top of the rice. Garnish with green onions. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
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