This Asian Ground Turkey Rice Bowl recipe is a quick, healthy, and convenient weeknight dinner that comes together in only 20 minutes! You can prep this on the weekend for healthy and delicious lunches throughout the week.
Prepare the sauce. In a small bowl, mix together soy sauce, rice wine and fish sauce. Stir in cornstarch and whisk thoroughly so it's not clumpy. Set aside.
Give the sauce a stir and pour on the meat. Mix until sauce has thickened and coats the mixture well. Turn off heat. Stir in scallions, saving about one third for serving.
Switch up the veggies:
Feel free to use any veggies you have in your fridge. My favorite is bell pepper but you can also use broccoli, carrots, snap peas, zucchini, chopped green beans…
Just make sure to cut them in small pieces so they cook quickly.
You can also use more veggies and double the amount of bell peppers.
Serve this with:
You can freeze the meat mixture or the whole meal right in your meal prep containers for up to 2 months! Simply let the whole thing defrost overnight in the fridge, then heat in the microwave until steaming hot.