Ground Turkey Teriyaki Bowls (Whole30, AIP)
These ground turkey teriyaki bowls are easy, healthy and so flavorful! This Whole30 ground turkey recipe is great for a quick weeknight dinner or meal prep. This teriyaki ground turkey comes together quickly and easily and has the best bold flavors!
Why You’ll Love This Recipe
- These ground turkey bowls are both healthy and tasty!
- They are quick and easy to make.
- This is a great way to use up ground turkey.
- Serve with cauliflower rice, white or brown rice, or lettuce wraps. This recipe is versatile.
- This Asian inspired weeknight dinner is packed with flavor.
- The veggies are masked in the homemade teriyaki sauce. This is great for picky eaters and kids!
- Check out these Keto Turkey Burgers for another idea.
- As written, this is Whole30 approved, Paleo, Gluten Free, Dairy Free, Nut Free, Sugar Free, and AIP.
How to Cook Ground Turkey
Ground turkey is a light pink color when raw. It has a similar appearance and texture to ground beef. Unlike ground beef, ground turkey is notorious for being dry and boring.
Season ground turkey or cook with a sauce to prevent blandness. In this case, the teriyaki sauce adds a ton of flavor to the ground turkey.
To prevent dry ground turkey, cook until internal temperature reaches 165 degrees Fahrenheit. Use a meat thermometer to check doneness. Overcooking will yield dry meat.
To cook, add ground turkey to a skillet with a drizzle of olive oil. Cook on medium until brown and crumbly, breaking up meat with spatula as you cook.
Ingredients & Substitutions
Ground beef or ground chicken work in this recipe. In addition, ground pork works well too!
The veggies can be mixed and matched. I find that onion, peppers and broccoli are great vegetables for teriyaki stir fry. Use another veggie if desired.
The cauliflower rice can be substituted for white or brown rice (no longer Whole30 or AIP) if desired. I also think spaghetti squash would be delicious here!
For a spicy option, check out this Sugar Free Stir Fry Sauce in place of this teriyaki sauce.
How to Make
First, add all turkey bowl ingredients except cauliflower rice to a skillet over medium heat.
Cook for 5 to 7 minutes covered. Occasionally stir and break up meat with spatula.
In another skillet, add cauliflower rice with a drizzle of olive oil over low heat. Cook 5 to 7 minutes, stirring occasionally.
Once turkey is cooked, make teriyaki sauce. Add sauce ingredients to a bowl and stir. Pour this sauce into the skillet.
Simmer for 8 to 10 minutes until sauce has slightly thickened.
Remove both skillets from heat.
Expert Tips & Tricks
Use a lid to cover turkey skillet while it is cooking. This will steam the vegetables and yield tender veggies.
Break apart turkey as it cooks.
Chop veggies into no more than 1 inch pieces. Large pieces take longer to cook.
After adding teriyaki sauce, simmer until desired consistency is reached.
Buy pre-riced cauliflower to save time.
How to Customize
Customize your bowl with different veggies! Some of the best veggies for stir fry include:
- Bell peppers
- Snap Peas
- Water chestnuts
- Green beans
Use another ground meat to switch up these ground turkey teriyaki bowls. Ground beef, ground chicken and ground pork are great ideas.
Feel free to add a little more heat to these bowls! A sprinkle of cayenne pepper, cumin, or chili powder add spice.
Frequently Asked Questions
Yes, ground beef and ground turkey are often interchangeable. Ground beef tends to be more moist and flavorful.
Sure! Use desired veggies.
If not worried about Whole30 or Paleo, use noodles, rice, or even fried rice.
Ground turkey lasts about 3 to 4 days in the fridge unopened. Once opened, consume with 1 to 2 days for best flavor.
Yes! Peppers are not encouraged on AIP, so either omit or use another veggie. Do not garnish with sesame seeds.
Sure. Fresh veggies usually have more flavor, but frozen can be used. Be sure to cook entirely through if using frozen.
Serve over cauliflower rice for low carb.
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Get the Recipe: Ground Turkey Teriyaki Bowls (Whole30, AIP)
- 1 tbsp olive oil
- 1 pound ground turkey
- ⅓ cup diced onion
- 1 cup broccoli florets
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 tbsp minced garlic
- 1 tbsp fresh ginger
- 4 cups cauliflower rice
- ⅓ cup coconut aminos, see note
- 1 tbsp rice vinegar
- ½ tsp minced garlic
- ½ tsp fresh ginger
- First, add all turkey bowl ingredients (except cauliflower rice) to a large skillet over medium heat.
- Cook for 5 to 7 minutes covered, stirring occasionally. Break up meat with spatula.
- In another skillet, add cauliflower rice and a drizzle of olive oil. Cook on low for 5 to 7 minutes or until heated through. Stir occasionally to prevent burning.
- Once ground turkey is brown and crumbly, make teriyaki sauce.
- Add all teriyaki sauce ingredients to a small bowl. Stir to combine.
- Pour this sauce in turkey skillet. Bring to a light simmer.
- Simmer for 8 to 10 minutes or until sauce has thickened slightly and veggies and meat are coated in sauce.
- Remove from heat. Remove cauliflower rice from heat.
- Assemble bowls. Add a scoop of cauliflower rice and a scoop of the turkey mixture to bowl. Garnish with sesame seeds if desired.
- Coconut aminos is the gluten free and soy free version of soy sauce. Use gluten free soy sauce or regular soy sauce in its place if desired.
- I used Big Tree Farms Teriyaki flavor coconut aminos, but regular will work great too!
- Use fresh or frozen veggies. If using frozen, let them thaw before using or quickly microwave them so they are room temperature.
- I suggest buying pre-riced cauliflower to save time!
- For a teriyaki sauce with a little more heat, check out this Sugar Free Stir Fry sauce.
- Store leftovers in the fridge for up to 4 days.
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