Umami Turkey & Edamame Rice Bowls

A savory and robust bowl featuring seasoned lean ground turkey, vibrant edamame, and crisp-tender vegetables, all served over fluffy brown rice with a rich ginger-sesame sauce for a satisfying and easy-to-reheat meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.08/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• stir-fry
• healthy
• savory
• comfort food
• quick

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground turkey (93/7 preferred)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 red bell pepper (diced)
• 2 carrots (shredded)
• 1.5 cup shelled edamame
• 1.5 cup brown rice (uncooked)
• 3 cup vegetable broth (or water)
• 0.25 cup soy sauce
• 2 tablespoon honey (or maple syrup)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon black pepper
• 1 teaspoon salt

Instructions

1. Cook the brown rice: In a medium saucepan, combine the 1 1/2 cups uncooked brown rice with 3 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2. Meanwhile, prepare the turkey and vegetables: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the 1 1/2 pounds ground turkey, 1 teaspoon black pepper, and 1 teaspoon salt. Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat if necessary.
3. Add aromatics and vegetables: Stir in the 1 medium yellow onion, 3 cloves minced garlic, and 1 tablespoon grated fresh ginger. Cook for 3-4 minutes until fragrant.
4. Add the 1 red bell pepper and 2 carrots. Cook for another 5-7 minutes, until the vegetables are crisp-tender.
5. Make the sauce: In a small bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon cornstarch until smooth.
6. Combine and simmer: Pour the sauce into the skillet with the turkey and vegetables. Add the 1 1/2 cups frozen shelled edamame. Stir everything together and bring to a gentle simmer. Cook for 2-3 minutes, or until the sauce has thickened and the edamame is heated through.
7. Serve: Divide the cooked brown rice among serving bowls and top generously with the turkey and vegetable mixture. Enjoy immediately.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days, making this an excellent option for meal prepping. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce.

Nutrition (per serving)

• Calories: 475
• Protein: 30 g
• Carbohydrates: 47 g
• Fat: 18.3 g
• Fiber: 6 g
• Sodium: 667 mg
• Saturated Fat: 3 g
• Sugar: 5.7 g
• Cholesterol: 60 mg