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Ground Turkey Teriyaki Bowl with Coconut Rice

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This colorful, nutrient-packed bowl is a perfect balance of savory, sweet, and creamy. Ground turkey gets a teriyaki glaze, coconut rice brings richness, and crisp veggies add crunch. Top it off with avocado or toasted panko — it’s feel-good food that hits every note.

Ingredients

Scale

Coconut Rice

1 cup long grain white rice

1 tsp kosher salt

1 (13.6 oz) can full-fat coconut milk

1/4 cup water

Teriyaki Sauce

1/3 cup low-sodium soy sauce, tamari, or coconut aminos

2 tbsp honey or brown sugar

2 tsp sesame oil

1 tsp garlic powder

1 tsp fresh grated ginger (or 1/2 tsp ground ginger)

1 tbsp cornstarch or tapioca starch + 1 tbsp water (slurry)

Turkey & Veggies

1–2 tbsp olive oil

1/2 medium yellow onion, diced

3 garlic cloves, minced

1 lb ground turkey

1 cup chopped broccoli

1 cup shredded carrots

1 red bell pepper, diced

Optional Toppings

Toasted panko

Avocado slices

Green onions

Sesame seeds

Instructions

Make coconut rice: In a pot, combine rice, salt, coconut milk, and water. Bring to boil, then reduce heat and simmer covered for 18–20 minutes until fluffy.

Make teriyaki sauce: In a saucepan, combine soy sauce, honey, sesame oil, garlic powder, and ginger. Bring to a simmer. Stir in slurry and cook until thickened.

Cook turkey & veggies: Heat olive oil in a large skillet. Sauté onion and garlic until soft. Add ground turkey and cook until browned. Stir in broccoli, carrots, and bell pepper; cook until just tender.

Combine: Pour teriyaki sauce over turkey-veggie mix. Stir to coat and simmer for 2–3 minutes.

Assemble bowls: Serve teriyaki turkey over coconut rice. Add toppings like avocado, panko, green onions, or sesame seeds for texture and flavor.

Notes

Deliciously customizable and packed with color, this teriyaki bowl is a weeknight go-to that doesn’t skimp on flavor.

Nutrition

Find it online: https://thecomfortspoon.com/ground-turkey-teriyaki-bowl-with-coconut-rice/