Korean Ground Turkey Bowls
Korean ground turkey bowls feature savory-sweet ground turkey cooked with brown sugar, soy sauce, and sriracha, served over fluffy basmati rice with fresh carrots, cucumber, green onions, and sautéed spinach for a vibrant, balanced meal.
Servings: 5 bowls
Equipment
Ingredients
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon salt
- 2 pounds ground turkey 93/7
- 1/2 cup lightly-packed brown sugar
- 1/4 cup soy sauce
- 1 tablespoon sriracha sauce
- 2 carrots diced (150g)
- 1 cucumber diced (300g)
- small bunch of green onions diced
- 8-10 ounces spinach
Instructions
- Rinse your rice well and put in the rice cooker with the water and salt. If cooking over the stove, follow the directions on the back of the bag of rice.
- Cook turkey in a skillet over medium heat until no longer pink. Drain excess fat then return the skillet to the stove.
- Over medium-low heat, stir in the brown sugar, soy sauce, and Sriracha. Simmer for about 10–15 minutes until the sauce thickens.
- Steam your spinach and carrots separately, until soft.
- Lay out 5 meal prep containers. To each container add 3 ounces of cooked rice, 1/5 of the diced cucumbers (1/2 cup), 1/5 of the cooked carrots (1/4 cup), a scoop of the spinach, and 1/5 of the ground turkey (about 3/4 cup). Top with green onions and extra Sriracha If you like it spicy.
- Cover with lids and store in the refrigerator up to 5 days.
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Korean Ground Turkey Bowls.”
Nutrition
Serving: 1bowl | Calories: 322kcal | Carbohydrates: 28g | Protein: 30g | Fat: 10g