Teriyaki Turkey Bowl

Perfect year round with our California Roasted Garlic olive oil

This is a great dish to double and put half away in the freezer for another night when you're too busy to cook!

Serves 4

Prep time:

8 mins

Cook time:

15 mins

Teriyaki Turkey Bowl


Teriyaki Sauce

  • 1/2 cup Low Sodium Soy Sauce (or less and add water to it)
  • 1/4 cup water
  • 2 tablespoons Red Wine Vinegar
  • 2 tablespoons brown sugar (I started with 1 Tbsp to make sure it wouldn't be too sweet)
  • 2 tablespoons granulated sugar (I used 1 Tbsp honey instead)
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons cool water

Protein and Veggie mix

  • 1 tablespoon Pour Olive's Garlic olive oil
  • 2 tsp Pour Olive's Roasted Sesame oil (way more rich & pungent than grocery store sesame oil)
  • 1/2 cup diced onion
  • 2 tablespoons minced garlic
  • 1 pound Ground Turkey
  • 1 cup finely chopped broccoli
  • 2 large carrots, peeled and grated
  • 2 green onions, diced, for garnish
  • Cooked white or brown rice or noodles for serving


  1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
  2. In a small bowl, whisk together the cool water and cornstarch until cornstarch is completely dissolved.
  3. Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside (or it'll thicken too much).
  4. Heat both oils in a large skillet over medium-high heat. Add diced onions and cook until soft.
  5. Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
  6. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

Spoon meat over rice or noodles. Garnish with green onions and serve immediately. Enjoy!

You can prepare this dish, cool it, then put it in a gallon freezer bag to have on another night. Just pull and thaw in the cooler the night before and gently reheat on the stove.