These Asian Turkey and Rice Bowls are everything I want from a fast dinner. It’s filling, delicious, and easy to make. If you think ground turkey isn’t for you, this ground turkey recipe might change your mind. This one-skillet meal delivers big flavors. This is one you’ll keep coming back to.
In my kitchen, bowls are one of those easy dinners I turn to when things are crazy. (Which, let’s be honest, is always.)
These ground turkey rice bowls are perfect for when I’ve got rice in the fridge and veggies that need using before they stage a mutiny in the crisper drawer.
When I tested this Asian turkey and rice bowl, I quickly realized how great it was as a bowl on day one, and then tucked into lettuce wraps the next day.
If quick bowl meals are your thing, you might also enjoy my Chicken Bacon Ranch Bowl, Mediterranean Bowl, and Spicy Noodle Bowl.
Let’s Talk Ingredients & Substitutions
Ground Turkey: Ground turkey is super-lean and cooks fast. If you prefer, both beef and pork will work fine here. Just be sure to drain off any excess fat before tossing in the coleslaw mix.
Fresh Ginger: I sometimes buy frozen ginger to make easy dinners like this even easier. I’ve also been known to keep a knob of ginger in the freezer and grate it straight into the skillet.
Sesame Oil: This is one ingredient I wouldn’t skip. A little sesame oil gives the turkey that unmistakable flavor you expect in a good asian ground turkey and rice bowls recipe. It’s strong, so the small amount here is plenty.
Soy Sauce: Gluten-free tamari or coconut aminos are good substitutions.
Rice: I used white rice, but brown rice is fabulous here. And if you are watching carbs, cauliflower rice is a nice substitute.
Vegetables: I used carrots and snap peas, but feel free to use your favorite veggies. I’ve used broccoli and green onions before and enjoyed both.
Tips & Tricks
- Make sure you don’t cook the coleslaw mix for too long. You want it to still retain some crispness.
- Taste the turkey mixture before building the bowls. Soy sauce brands vary in saltiness, so adjusting seasoning as needed is important.
- If meal-prepping, store the turkey mixture and rice separately from the veggies. This allows you to reheat them without heating the veggies.
- I keep this mild so the kids will enjoy it, but feel free to make this a spicy sauce by adding a tablespoon or two of sriracha when you add the ginger and garlic.
Step-by-Step
Top the rice with the turkey and cabbage mixture, carrots, and chopped snow peas.
Asian Ground Turkey and Rice Bowl with Cabbage
Ingredients
Turkey
- 1 tablespoon avocado oil
- 1 pound ground turkey
- ½ teaspoon sea salt
- 1 tablespoon fresh ginger
- 1 clove garlic minced
- 2 tablespoons sesame oil
- ¼ cup soy sauce or gluten-free tamari
- 10 ounces coleslaw mix
Bowl
- 4 cups cooked rice
- 2 shredded carrots
- 1 cup snow peas chopped
- 1-2 tablespoons sriracha
- 1 teaspoon sesame seeds
- For serving: teriyaki sauce sriracha, crushed chili flakes, cilantro
Instructions
Turkey
- Heat a large skillet to medium high heat. Add the oil.
- Add the ground turkey to the skillet, breaking up with the back of a spoon. Sprinkle evenly with the salt, and cook until the turkey is brown and cooked through, about 5 minutes.
- Add the ginger and garlic. Stir in for 1 minute. Add the sesame oil and soy sauce, and stir to combine. Add the coleslaw mixture, and cook for 5 minutes. Remove from heat.
Bowls
- To construct the bowls, divide the rice between serving bowls, and then top with the meat and coleslaw mixture. Add the carrots and snow peas. Drizzle with sriracha, and sprinkle with sesame seeds.
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