All of your favorite flavors from Korean Beef, turned into a brown rice bowl with ground turkey! This is a quick, healthy and TASTY dinner–even my pickiest eater had seconds!
Anyone else feeling a bit uninspired for dinner lately? I stare at my pantry, then the freezer hoping a tasty idea will pop out at me. I end up taking out some form of protein in the morning and by dinner time I’ll have an idea or two. Having items like frozen brown rice on hand are total helpers, but you still need ideas!
Last week, we were busy with end of the school year activities and I had turkey out for dinner. We just had burgers, so I wanted something a bit different for dinner. Enter: veggie filled Korean turkey bowls. Whenever I use ground meat, I like to add extra veggies to bulk it up and make it more nutritious. You can do this with chili, sloppy Joe’s or even tacos!
This sauce recipe is great for chicken, too! Simply saute chicken strips in canola or coconut oil, then toss in the sauce in the end.
Favorite veggies to shred into meat: carrot, zucchini, butternut squash, peppers or mushrooms (I chop those).
Maddie has been my pickiest eater lately and she was in LOVE with this recipe. She doesn’t like chicken, but ground turkey or beef is always a hit with her. Although the sauce has a bit of red pepper flakes, it’s on the sweeter side. The touch of spice won’t scare your kids away, trust me!
Korean Turkey Bowls w/ Brown Rice
- 1.25 lbs Jennie-O Lean Ground Turkey
- 1 medium zucchini , shredded
- 2 carrots , peeled and shredded
For the sauce:
- 1/2 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 1.5 Tablespoons sesame oil
- 1 teaspoon ginger (minced), or 1/2 teaspoon ground
- 1 Tablespoon canola oil
- 4 cloves garlic , minced
- 2 large green onions , chopped
- 2 cups brown rice , cooked
In a large skillet, brown ground turkey over medium heat. Crumble with spatula while cooking.
Add zucchini and carrots. Cook until softened, about 2-3 minutes.
In a mason jar, mix sauce ingredients, whisking until combined.
Slowly pour sauce mixture into skillet. Stir to cover meat.
Put heat on LOW and cook 2-3 minutes to thicken sauce.
To serve, heat brown rice and spoon meat mixture on top. Garnish with green onion.
Serve with potstickers and a side of sriracha.
Adapted from Damn Delicious.
If you have some extra time on your hands, double or even triple the batch. It freezes so well! We served our Korean Turkey bowls with chicken pot-stickers. A side of stir-fry veggies would be tasty too!
What simple dinner recipes are your favorite? Do you enjoy MYO Takeout?