Asian Ground Turkey and Rice Bowl with Cabbage

A colorful rice bowl topped with shredded carrots, snap peas, cabbage, crumbled tofu, white rice, sesame seeds, and a drizzle of red sauce, with chopsticks resting across the bowl on a striped placemat.

Asian Ground Turkey and Rice Bowl with Cabbage

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.

Course Main Course

Cuisine American, Asian

Prep Time 15

Servings

Calories 480kcal

Author Wendy Polisi

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

US Customary - Metric

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.

Nutrition