Asian Ground Turkey Bowls

Asian Ground Turkey Bowls

Ground turkey mixed in an Asian inspired sauce and served with a side of rice, and vegetables. Topping this dish with a few peanuts after reheating would be a great addition.
PREP TIME
10 Minutes
COOK TIME
25 Minutes

Per Serving – Makes 5

484 Calories

36g C | 40g P | 20g F

How to Make Asian Ground Turkey Bowls

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A link to register for the MPM Club, a subscription service for a library of meal prep recipes

Need a version with more or less calories? Try this Weight Loss Friendly Version or this Weight Gain Friendly Version.

Asian Ground Turkey Bowls

4.74 from 19 votes
Course: Main Dish
Cuisine: Asian, meal prep
Keyword: meal prep, turkey, under 500 calories
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
Calories: 484kcal
Ground turkey mixed in an Asian inspired sauce and served with a side of rice, and vegetables.  Topping this dish with a few peanuts after reheating would be a great addition.
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Ingredients

For the Rice

For the Vegetables

  • 1 medium (200 g) sweet onion
  • 1 large (200 g) green pepper
  • 1 tbsp (15 g) garlic minced
  • 2 cups (200 g) shredded carrots
  • 1 tbsp (15 g) olive oil
  • salt and pepper to taste

For the Turkey

  • 2 lbs (908 g) ground turkey 93/7
  • 8 oz (227 g) mushrooms
  • 1 tbsp (21 g) honey
  • 2 tsp (10 g) sriracha
  • ½ tsp (2 g) ground ginger
  • 1 tsp (5 g) sesame oil
  • 1 tbsp (15 g) olive oil
  • 3 tbsp (45 g) soy sauce
  • salt and pepper to taste

Instructions

For the Vegetables

  • Wash and cut your green pepper into a large dice. Cut your sweet onion into a large dice as well.
  • Cut your mushrooms into quarters if they are small or more if they are larger mushrooms.
  • In a large skillet, heat 1 Tbsp of olive oil over medium high heat.
  • Add the onion first and cook for 1-2 minutes then add in the green peppers and garlic. Cook until soft and remove from the pan. Season with salt and pepper to taste.

For the Turkey

  • Heat 1 Tbsp of olive oil over medium high heat. Add in the ground turkey.
  • When the turkey is half way browned, add in the chopped mushrooms and cook together until the turkey has fully browned.
  • When the turkey has finished, add in 1 Tbsp of honey, 3 Tbsp soy sauce, 2 tsp sriracha, 1 tsp sesame oil, and ½ tsp ground ginger. Stir to incorporate and season with salt and pepper to taste.

For the Rice

  • Cook enough rice to have 2 ½ cups of cooked rice. 1 cup of uncooked rice will yield around 3 cups of cooked rice.

Plating

  • This recipe makes 5 servings. You do not need to cook the shredded carrots because they will cook when reheated in the microwave. Add ½ cup of rice and carrots to each container and divide the remaining ingredients equally.

Nutrition

Calories: 484kcal | Carbohydrates: 36g | Protein: 40g | Fat: 20g

NUTRITION INFO

The information in the following table are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
182g
Protein
202g
Fat
102g
Calories
2454 cals

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This Post Has 14 Comments

  1. Melisa Lopez

    5 stars
    This dish has everything! Spice, color, FLAVOR! I used to make what I called “bowl of sadness”, because it was. Plain brown rice, steamed broccoli, and turkey. Salt and pepper to taste. This version is an upgraded, flavorful and drool-worthy substitute. Will definitely be making again!

  2. Kristina Thomas

    5 stars
    This recipe is now my favorite! When I was making it, I could hear angels sing how good it smelled and as I put everything together…it is so good.
    The only difference i made, since i’m not the most tolerant of spicy food I reduced the sriracha sauce by half and it’s barely felt and it still tastes and smells amazing.

    Simply one of the best recipes out there.

    1. Amy Close

      5 stars
      Delicious and quick! Better than takeout!

      1. Josh Cortis

        Thanks Amy. This is my go to every week I don’t feel like spending any time meal prepping, in and out in 30 minutes 😎

  3. Christine Joosten

    5 stars
    Delicious and simple. Lots of flavour. My 7 year old loved it too. It’s got a little bit of kick but not spicy.

  4. Marissa Ninneman

    5 stars
    I used Gochujang instead of sriracha because it was all I had and it was DELICIOUS! Thank you for helping me on my meal prep journey. I always went with plain jane every day and this has really helped.

  5. Aljaž Kokole

    5 stars
    This was the first mealprep recipce of yours I tried and after 3 months its still in my rotation almost every other week. I tried it with all kinds of ground meat – turkey, beef, mixed, lean, fatty… it always came out delicious. Can’t reccomend it enough.

  6. Aljaž Kokole

    5 stars
    This was the first mealprep recipce of yours I tried and after 3 months its still in my rotation almost every other week. I tried it with all kinds of ground meat – turkey, beef, mixed; lean, fatty… it always came out delicious. Can’t reccomend it enough.

  7. Aidan Belcher

    4 stars
    My first try off your site. Very tasty, great asian takeout flavor without the cost or msg. Used cholula instead of sriracha and it still came out good. I ended up being a lot more liberal with the soy/ginger/honey/sesame than it called for but it was a little too bland for my taste first go around.

  8. lurklingX

    4 stars
    firstly, it’s GREAT.
    secondly… putting this into MFP (imported from here), *the calories are all wrong*. i’m showing this to be 660+ calories. : (

    1. Zane Minninger

      I checked via fdc.nal.usda.gov for nutritional info and his numbers are pretty close. With just generic numbers from there, I came up with 36.6C, 39.4P, 22.3F 498.9 Cals. That’s close enough for me.

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